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Three shrimp cocktails in glasses with lemon.
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Ina's Roasted Shrimp Cocktail for Two

Roasting shrimp for shrimp cocktail brings out all the flavor lost by boiling or steaming. The sauce is zesty chili sauce with lots of added horseradish.
Course Appetizer
Cuisine American
Keyword cocktail, Ina Garten, roasted, shrimp
Budget Frugal
Prep Time 10 minutes
Cook Time 10 minutes
cooling shrimp 10 minutes
Total Time 30 minutes
Servings 2
Calories 298kcal

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

Calories: 298kcal | Carbohydrates: 17g | Protein: 47g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 1951mg | Potassium: 856mg | Fiber: 1g | Sugar: 12g | Vitamin A: 390IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 2mg