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Shrimp Cocktail Recipe
Author:
Jamielyn Nye
Lightly seasoned, juicy baked shrimp with the BEST homemade cocktail sauce for dipping makes this the best shrimp cocktail recipe ready to serve on any occasion with just a few minutes of prep time!
Prep Time:
15
minutes
minutes
Cook Time:
6
minutes
minutes
Chill Time:
1
hour
hour
Total Time:
1
hour
hour
21
minutes
minutes
Servings:
10
Ingredients
Cocktail Sauce
½
cup
ketchup
½
cup
mild chili sauce
(I like Heinz)
2-3
Tablespoons
prepared horseradish
, or to taste
1
Tablespoon
lemon juice
1
teaspoon
Worcestershire sauce
Dash
hot sauce
, plus more to taste
Baked Shrimp
1
pound
large raw shrimp
, peeled and deveined with tail-on, thawed
1 ½
Tablespoon
olive oil
½
teaspoon
Kosher salt
½
teaspoon
ground black pepper
For serving: Lemon wedges
Instructions
Cocktail Sauce
In a small bowl, stir together the ketchup, chili sauce, horseradish, Worcestershire, lemon juice, and hot sauce until smooth and combined.
Cover with plastic wrap and chill at least 1 hour or overnight.
Shrimp
Preheat the oven to 450℉. Rinse shrimp under cold water and pat dry with paper towels.
On a large baking sheet, toss shrimp with olive oil, salt, and pepper until well coated. Arrange shrimp in a single layer.
Bake 6 to 7 min, or until shrimp turn pink and are just cooked through. Immediately transfer to a plate to stop cooking. Let cool.
Cover shrimp with plastic wrap and chill at least 1 hour or overnight.
Serve shrimp chilled with cocktail sauce and lemon wedges.
Notes
Shrimp size:
Bake extra-large shrimp 8 to 10 minutes and jumbo shrimp 10 to 11 minutes.
Recipe credit: Recipe slightly adapted from Natasha's Kitchen.
Nutrition
Calories:
78
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
57
mg
|
Sodium:
685
mg
|
Potassium:
151
mg
|
Fiber:
0.5
g
|
Sugar:
5
g
|
Vitamin A:
237
IU
|
Vitamin C:
4
mg
|
Calcium:
32
mg
|
Iron:
0.3
mg