Roasted Shrimp Cocktail
This recipe for roasted shrimp cocktail takes the classic appetizer to the next level! Roasting shrimp, rather than boiling, results in a great springy texture and a deeper, more concentrated flavor. Serve them with cocktail sauce or this extra fancy lemon mustard aioli! These are a guaranteed hit at everything from casual game day gatherings to elegant holiday celebrations.
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Classic shrimp cocktail is an essential party food, so step up your game and try this roasted shrimp cocktail recipe!
It's stupid easy to make, and is a million times tastier than a sad plastic shrimp platter from the grocery store.
This recipe is perfect for home entertaining but the best part is it also travels well for a potluck!
Why Roast Shrimp?
Simply put, roasting shrimp concentrates their flavor, making them taste richer and sweeter, rather than boiling, which dilutes their flavor.
I learned this technique from Ina Garten, the barefoot contessa herself, and it works with a variety of other seafood!
This is a really simple recipe that can usually be made with ingredients you already have on hand.
I highly recommend keeping a bag of frozen shrimp in your freezer so you can make recipes like this at the drop of a hat! Shrimp are quick to defrost and quick to cook, which means you can get them on your table in minutes.
Want more Shrimp Recipes? Try these easy Southern style pickled shrimp, this buttery, garlicky baked shrimp scampi, this light and tangy shrimp ceviche or these easy marinated grilled shrimp.
Why This Recipe Works
- Roasting results in the perfect springy texture and tons of flavor.
- Can be made ahead of time and easy to transport.
- Easier clean-up thanks to the sheet pan.
- Can be served warm, room temperature or cold!
Ingredient Notes
- Large Shrimp - I like to use a minimum of 16-20 count for shrimp cocktail, but use whatever you have access too. Frozen shrimp are totally ok! The bigger the better in my opinion so go for the U-15's if you can! Look for sustainably sourced, wild caught shrimp that have been peeled and deveined. You can also peel and devein them yourself, but it's a lot of work. If you do- save the shells in the freezer to make a delicious shrimp bisque!
- Whole Grain Mustard - It gives the sauce a mellow flavor with great pops from the mustard seeds. You can substitute regular Dijon mustard, but this makes it extra special!
- Lemons - Fresh whole lemons are needed - do not substitute bottled lemon juice!
- Extra Virgin Olive Oil - Use good quality olive oil for roasting; you'll taste the difference!
- Seasonings - I keep it classic and simple with just a pinch of salt and pepper, but feel free to add more spices like garlic powder or Old Bay.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Half Sheet Pan or Rimmed Baking Sheet
- Mixing bowls
How to make roasted shrimp Cocktail
Prepare the Shrimp
- Preheat the oven to 425°F. Pat the shrimp dry with a paper towel.
- Slice the lemon into thin, even rounds.
- In a large bowl, toss the shrimp and lemon slices with olive oil, kosher salt, and pepper until evenly coated.
- Arrange the seasoned shrimp and lemon slices in a single layer on a rimmed baking sheet.
- Roast the shrimp in the preheated oven for about 8-10 minutes, or until they turn pink, opaque, and start to curl slightly.
While the shrimp cooks, make the sauce.
- In a small bowl, combine the shallots, parsley, mayo, lemon zest and juice, and mustard
- Whisk the sauce ingredients until they are well combined and smooth.
- Taste the sauce and adjust the seasoning as needed, then transfer to a serving bowl.
Assemble and Serve
- Arrange the roasted shrimp and lemon slices attractively on a serving platter with the sauce. Serve lemon wedges on the side.
Tips for Success
- Don't overcrowd the baking sheet, make sure the shrimp have plenty of room between them.
- The shrimp are done when they are slightly curved. If they are tightly coiled, they will be overcooked.
Variations
You can always jazz up the shrimp with extra flavor using a seafood seasoning, hot sauce or other herbs and spices.
If you're not into the mustard sauce, this recipe works just as well with other sauces, like a lemony homemade tartar sauce, a bright and of course the classic homemade cocktail sauce, or spicy cocktail sauce. They're honestly good with just the squeeze of a lemon wedge!
What to serve with Shrimp Cocktail
This easy appetizer recipe is a huge hit at any event , from a formal dinner party to a casual hang! It's also just a great recipe for a chill dinner at home.
Serve these cocktail shrimp with a robust salad like this warm spinach salad or this smoky gigante bean salad.
You can also round out the meal with a starchy side, like these crispy roasted potatoes and onions or these light and pillowy homemade potato gnocchi tossed in a simple sage brown butter.
How to Store shrimp cocktail
Allow the shrimp to cool completely before storing in an airtight container. Store the sauce in a separate container.
Refrigerate the shrimp and sauce separately for best results, with the shrimp lasting up to 2 days and the sauce up to 4 days.
FAQ
Properly cooked shrimp turn pink and opaque, and curl into a loose "C" shape. If they curl into a tight "O" shape, they're overcooked.
Peeled and deveined shrimp are a convenient option for when you want to make a shrimp recipe quickly. The shells (and heads) are valuable because they have a lot of flavor, however, they are time consuming to remove.
Look for "e-z peel" shrimp which are shell-on, but have been cut and deveined, making them very quick to peel.
You can freeze shrimp shells to make a flavorful shrimp or shellfish stock that can be used to make really delicious soups!
Unless you live near the coast, frozen shrimp are often fresher than the "fresh" shrimp you'll find at the grocery store. Often, this shrimp was previously frozen and defrosted sometimes days ago. You are much better off buying a good quality, sustainably sourced wild caught frozen shrimp and defrosting them yourself as needed.
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Roasted Shrimp Cocktail with Mustard Dipping Sauce
Ingredients
For the Shrimp:
- 1 lb shrimp 16/20 count or larger, peeled and deveined
- 1 lemon very thinly sliced
- 2 tablespoons olive oil extra virgin
- kosher salt and freshly ground pepper to taste
For the Whole Grain Mustard Sauce:
- ¾ cup good quality mayonnaise such as Hellman's
- 2 tablespoons Whole Grain Mustard heaping
- 2 tablespoons minced shallots about 1 small
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh parsley minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
Prepare the Shrimp
- Preheat the oven to 425 degrees.
- Toss the shrimp and lemon slices with olive oil, salt, and pepper, then transfer to a sheet pan and spread out into an even single layer.
- Roast for about 8 minutes, or until the shrimp have just turned pink and opaque.
Make the Sauce
- In a medium bowl, whisk together the mayonnaise, mustard, shallots, lemon juice, parsley, salt and pepper.
- Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate until needed.
Assemble and Serve
- Place the shrimp and lemon slices on a serving platter along with the mustard sauce on the side, then serve.
Notes
- Don't overcrowd the baking sheet, make sure the shrimp have plenty of room between them.
- The shrimp are done when they are slightly curved. If they are tightly coiled, they will be overcooked.
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Simple, delicious, easy to transport. Perfect holiday app
Thank you!!
Great recipe! I made it as an appetizer for a friend’s party, everyone loved it!