Easy Shrimp Cocktail Recipe
This easy shrimp cocktail recipe is made with seasoned, juicy baked shrimp with a homemade cocktail sauce for dipping. It's a well-loved restaurant quality appetizer!
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 1/2 cup ketchup, 1/2 cup chili sauce, 2-3 Tablespoons horseradish, 1 teaspoon Worcestershire, 1 Tablespoon lemon juice, and a dash of 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 1 pound shrimp under cold water and pat dry with paper towels.
- On a large baking sheet, toss shrimp with 1 1/2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon 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: 78kcal, Carbohydrates: 7g, Protein: 7g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 57mg, Sodium: 685mg, Potassium: 151mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 237IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
