Roasted Shrimp Cocktail

Some things never go out of style like this simple and classic roasted shrimp cocktail. 

Roasted Shrimp Cocktail | girlgonegourmet.com

Happy New Year’s Eve!

I couldn’t let the last day of 2015 slip by without sharing two things with you – first, a simple and classic roasted shrimp cocktail that takes all of 15 minutes to make because maybe you need a quick and easy appetizer for tonight? And, second, I can’t resist sharing the top 2015 Girl Gone Gourmet recipes – if you read other blogs you’ll know this is a tradition amongst bloggers and, well, if everyone else is doing it I want to do it, too!

So, first, let me tell you about the shrimp. Certain times call for classic stuff and in my book shrimp cocktail is one of them. Especially if you serve them up in martini glasses – high on the cheese factor, I know, but who cares? It’s New Year’s Eve! We all need a little cheesy nostalgia every once in a while, right? Start to finish it will take you all of 15-20 minutes depending on how many shrimp you want to serve (the recipe I’m sharing is for 2-4 people, although I ate most of them myself for lunch). If you can find deveined shrimp then it will go even faster for you. Roasting the shrimp is so easy and take no time to cook. While the shrimp are chilling you can whip up the cocktail sauce and you’re done. Yay. These are so fast and easy it gives you plenty of time to peruse the top recipes from 2015…

2015 Most Viewed Recipes

Readers from all over clicked on, read, shared, and pinned these five recipes the most in 2015…

People went crazy for my Balsamic Mushroom Pasta! It has the best of everything – mushrooms, pasta, and a creamy balsamic sauce. It’s easy to make but looks fancy. Perfect for weeknight dinners or special occasion meals.

Garlic Butter Shrimp Pasta is a butter bomb, but it’s so worth it! People agreed and gave this post lots of love in 2015.

My Slow Cooked Short Rib Ragu was one of my favorites, too. Rich, meaty, and so comforting.

Ravioli with Asparagus and Mushrooms saved me from ordering pizza one night and readers agree it’s a go-to weeknight dinner recipe.

Who doesn’t love a creamy bowl of soup? My Roasted Red Pepper and Tomato Bisque is warm and comforting, but what really sets it apart is the garnish – don’t skip it!

My Favorite Recipes of 2015

Picking my favorites is a tall order – so many to choose from! The readers got it right with the top 5 most viewed – they are definitely in my most favorite bucket, too, but there were some recipes this year that ranked high on my list that maybe didn’t get as much attention – here are my top five…

It’s no secret I love creamy rich pasta dishes and my Roasted Red Pepper Alfredo delivers big – it’s the pasta dish that haunts my dreams.

I searched high and low for a Chocolate Chip Cookie recipe that I’d want to make again and again. I found it thanks to the New York Times.

Earlier this year I challenged myself to make all five french mother sauces and it was an experience I won’t forget. These recipes changed the way I cook, so be sure to check out my Better Know a Mother Sauce series in case you missed it the first time.

Sultan’s Delight was one of the best dishes I made all year. Yep, it was.

I’ve made my Chicken Cordon Bleu Roll-Ups several times and they always get rave reviews. They’re easy to make and I love how they look on the plate. This one’s a keeper.

So that’s it!

But, one last thing… I know I don’t say it enough so I want to say THANK YOU. Whether you stumbled across this little blog looking for a recipe or have it bookmarked in your favorites, thank you for supporting me and Girl Gone Gourmet. This little blog is my passion and in six years I haven’t lost the thrill of pressing “publish” on my posts and recipes because of the wonderful support I get from all of you. I wish you all a happy and safe New Year’s!

Cheers 🙂

Roasted Shrimp Cocktail | girlgonegourmet.com

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Roasted Shrimp Cocktail

Roasted Shrimp Cocktail | girlgonegourmet.com

Quick and easy roasted shrimp with a homemade cocktail sauce. It’s a classic!

  • Author: Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Appetizer

Ingredients

Scale
  • 1/2 pound fresh shrimp with tails intact, peeled and deveined
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1/2 tablespoon Sriracha, or other hot sauce
  • 1/2 tablespoon worcestershire sauce
  • Juice from 1/2 a lemon

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly spray it with cooking spray. Toss the shrimp with the olive oil and a few pinches each of salt and pepper. Spread them out evenly on the baking sheet and roast for approximately 6-10 minutes, depending on the size of your shrimp (mine took 6 minutes). Keep and eye on them – you’ll know they’re done when they turn opaque and are firm to the touch. Remove them from the oven and transfer them to a bowl or plate. Pop it in the fridge and let them chill for at least ten minutes before serving.
  2. While the shrimp are chilling, mix the rest of the ingredients together in a small bowl until well combined. Give it a taste and season with salt and pepper. Serve with the chilled shrimp.

Notes

Adapted from Ina Garten’s Roasted Shrimp Cocktail recipe.[br][br]I used fresh shrimp for this recipe, but you can use frozen. If you do, be sure to fully thaw them and then pat them dry before roasting.

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Shrimp cocktail is a classic! | girlgonegourmet.com

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5 Comments

  1. I don’t want to sound like a good, but I did want to clarify; the shrimp should be thoroughly thawed before they’re tossed and roasted, right?

    1. Hi Jim! Thanks for asking that – yes, if you use frozen raw shrimp they should be thawed and then patted dry before roasting. I used fresh shrimp so I updated the recipe to make that clear. Thank you!

  2. I love, love, love French onion soup, but hate standing over the stove to carmelize! This recipe sounds wonderful and I can’t wait to give it a whirl!!! Thank you so much for this short cut.

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