The appeal of shrimp has always been evident in kitchens across the world. But when you bring the masterful touch of Ina Garten into the picture, you get a dish that is truly outstanding. Today, we'll make Ina Garten's Roasted Shrimp Cocktail for Two, a recipe that's not only delicious but also refreshingly simple.
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WHAT’S SO GOOD ABOUT THIS RECIPE?
Roasting shrimp brings out a depth of flavor that's unmatched by other cooking methods. The olive oil crisps up the shrimp just right, while the freshly squeezed lemon juice and freshly ground black pepper elevate the taste. And let’s not forget the cocktail sauce – a tangy blend of chili sauce, ketchup, horseradish, and a hint of hot sauce. It’s a perfect companion for the roasted shrimp, making each bite a delightful culinary experience.
IS THIS RECIPE BUDGET-FRIENDLY?
Certainly! I love that this recipe has the elegance of a dish you'd find in a high-end restaurant, yet it's entirely possible to make without breaking the bank. Depending on where you shop and the current price of shrimp, this can very well fit into the 'frugal' category of recipes on Oh, That's Good! As always, it's about cooking for two without the extra expense. If you are making this for a crowd you can easily increase the number of servings in the recipe card.
INGREDIENTS
The exact quantities can be found in the recipe card below.
INGREDIENT NOTES
- Shrimp: Opt for 12 to 15-count shrimp. They’re meaty and perfect for roasting.
- Olive Oil: A good quality oil will enhance the shrimp’s flavor.
- Chili Sauce: Brands like Heinz chili sauce are recommended for that perfect tang.
- Horseradish: Gives the cocktail sauce its distinct kick. Adjust to taste.
SUBSTITUTIONS
- If you're out of olive oil, grapeseed oil is a great alternative.
- Instead of Heinz chili sauce, any brand of chili sauce will suffice. Just ensure it doesn’t contain unnecessary additives.
VARIATIONS
- For a zesty twist, add some freshly grated lemon zest to the shrimp before roasting.
- If you’re a fan of some heat, sprinkle a little chili flake over the shrimp prior to roasting.
FREQUENTLY ASKED QUESTIONS
Absolutely! Just ensure they’re fully thawed and patted dry before proceeding.
Up to a week when stored in an airtight container.
Of course. Use what's available in your kitchen or your favorite one.
EQUIPMENT
- You'll need a sheet pan for roasting. Ensure it’s spacious enough to lay the shrimp in a single layer. This ensures even cooking.
- Small bowl for making the shrimp.
STEP-BY-STEP INSTRUCTIONS
STEP 1: Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on.
STEP 2: Place the shrimp on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes.
STEP 3: Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce for the sauce.
STEP 4: Mix the ingredients together and chill until the shrimp are ready to eat.
STEP 5: When the shrimp are just pink and firm and cooked through remove from the oven. Set aside to cool.
STEP 6: Chill the sauce and shrimp and enjoy dipping the shrimp in the zesty cocktail sauce.
PRO COOKING TIPS
- Ensure the shrimp are patted dry before mixing with olive oil. This ensures a nice roast instead of them getting steamed.
- Don’t skip the marination time. Letting the shrimp sit for a few minutes with salt, pepper, and olive oil helps infuse flavor.
- Always keep an eye on the shrimp while roasting; overcooking can make them rubbery.
Ina's Roasted Shrimp Cocktail for Two
Equipment
- Sheet pan
- Small bowl
Ingredients
For the shrimp:
- 1 pound shrimp (12 to 16-count) or (16-21 count)
- 2 teaspoons good olive oil
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
For the sauce:
- ¼ cup chili sauce Can use cocktail sauce as well
- ¼ cup
ketchup
- 1 ½ tablespoons
prepared horseradish
- 1 teaspoon
lemon juice
freshly squeezed - ½ teaspoon
Worcestershire sauce
- ¼ teaspoon hot sauce (recommended: Tabasco or Cholula)
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on.
- Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
- Roast for 8 to 10 minutes, just until pink and firm and cooked through.
- Set aside to cool.
For the sauce:
- Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce for the sauce.
- Chill and serve as a dip with the shrimp.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
FINAL THOUGHTS
Ina Garten’s Roasted Shrimp Cocktail isn't just a recipe; it’s the recipe for a shrimp cocktail. The Barefoot Contessa has yet again proven that simplicity can yield mouthwatering results. The flavor of roasted shrimp paired with the tangy cocktail sauce is a treat for all seafood lovers. It's easy, quick, and an absolute winner in the kitchen.
Nicole says
Lovely presentation.
Sandra @ Scrumptilicious 4 You! says
Love your link! Thanks for partying with us on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!
Ali says
Woot! You have been featured this week at The new link party is up and I'd love to see you back. Have a great week. 🙂
Deb @ Cooking on the Front Burner says
Thanks for linking this up to MM last week - pinning and I'm featuring on my blog at tomorrow's party! Love the picture!
MichaelO says
FANTASTIC!!! 😉
Ashley @ 3 Little Greenwoods says
Oh yum! I would love for you to share this recipe {and others} at my Show-Licious Craft & Recipe Party. Join us on Saturday morning at 8:00 am EST to share your creativity!
~ Ashley
Cheryl says
I stopped by from Saturday Night Fever to check out your post because it looks so scrumptious I just couldn't resist. I agree that it would be great with Easter brunch and would love it if you would come share it on my Easter/Passover Recipe Roundup. I would also like to invite you to share your talents on my new link party The Yuck Stops Here. I hope to see you there! HUGS
Cheese with Noodles says
For some reason I'd never thought of roasting shrimp! Yours turned out really beautifully. Thanks for the tip about the horseradish- a little goes a long way with that.
Mary says
Thanks Mireya!
Mireya @myhealthyeatinghabits says
What a gorgeous photo!! Beautifully done. I haven't had a shrimp cocktail in ages. Maybe that's something to do this weekend.
Mary says
Thanks Barbara, but if you reach out now you are going to come back empty handed! Thanks for the kind compliment.
Barbara says
Such a lovely photograph! Makes you want to reach right in a take a bite. The more horseradish the better, say I.