Roasted Shrimp with Spicy Cocktail Sauce

Gluten-Free Roasted Shrimp with Spicy Cocktail Sauce

Roasted Shrimp with Spicy Cocktail Sauce is a light twist on a classic shrimp cocktail recipe. Simply roast shrimp tossed in olive oil, fresh minced garlic, sea salt and freshly ground pepper dipped in a sriracha and horseradish spicy sauce and served with lemon wedges for extra flavor. Simple to make and the best part, can be made ahead of time.

I actually just started to like seafood and fish. I remember my mom making shrimp cocktail for dinner parties when I was young and how the house would smell. Why do people want to eat something that smells that bad… couldn’t understand it. Well, now 30 years later (roughly) – I get it! I have to admit. Most of the shrimp cocktail I have now is store bought. Maybe I’m lazy or maybe I’m afraid the 900 square foot apartment will bring back unpleasant memories and derail all my seafood and fish progress. But roasting… I knew wouldn’t do that. Plus, I love making things for the first time. Homemade spicy cocktail sauce, yes please! These were wonderful! I ate them all. All by myself! So.. Roasting + Non-Smell Apartment = Happy Erin and a full belly! Love shrimp cocktail, here is an quick and easy recipe that is simply yumms.

Roasted Shrimp with Spicy Cocktail Sauce
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Ingredients
  • 1 ½ pounds shrimp (16-20 pieces;
  • extra-large or jumbo; de-veined; tail-on)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • Cocktail Sauce
  • ¾ cup ketchup
  • 2 tablespoons prepared horseradish
  • (extra hot)
  • ¼ cup red onion, finely grated
  • Zest and juice of one lemon
  • 1 tablespoon sriracha sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Fresh ground black pepper, to taste
Instructions
  1. Preheat oven to 450°F.
  2. In a large bowl, toss the shrimp with olive oil, garlic, salt, and pepper.
  3. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer.
  4. Roast for 3 minutes.Flip shrimp over and continue roasting for 2 - 4 minutes or until shrimp are opaque and firm.
  5. Transfer shrimp to a shallow dish, cover partially, and refrigerate for about 2 hours or until shrimp are thoroughly chilled.
  6. Serve with cocktail sauce.
  7. In a small mixing bowl, place all ingredients and stir to combine.
  8. Cover and chill until ready to use. Before serving, taste and add more lemon juice and salt as needed.
  9. **This sauce is best made a day in advance and keeps well for up to a week.
 

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