Roasted Shrimp Cocktail
Garlic Roasted Shrimp Cocktail is an easy to make appetizer that the whole party will love! Served with homemade cocktail sauce, these shrimp never fail to satisfy. They’re oven roasted with olive oil, garlic, and a pinch of crushed red pepper. If you love bold flavors, this is the appetizer recipe for you!
Entertaining just got way more exciting. Whether you’re hosting a formal dinner party or a casual game day with friends, this Garlic Roasted Shrimp Cocktail is going to be a huge hit! I’m already a huge shrimp cocktail fan, but this recipe that features crushed red pepper flakes and garlic has no competitors. It’s simply the best, and your friends will agree!
So, what makes it so good? The shrimp themselves play a huge part of it, of course! Even if you don’t use my homemade cocktail sauce, these bold shrimp will pair just fine with the store-bought stuff… But I still definitely do recommend my easy homemade recipe! Anyways, the shrimp are tossed in a simple mix of olive oil, crushed red pepper flakes, a few pinches of salt and pepper, and plenty of minced garlic.
When I say this appetizer goes fast, I mean it! I really love serving Garlic Roasted Shrimp with my homemade cocktail sauce, mostly because I love watching my friends go digging for as much cocktail sauce as they can fit on a single flavorful shrimp. The sauce is made with ketchup, horseradish, lemon juice, Tabasco, and worcestershire sauce. Flavorful doesn’t even begin to cover it!
How to Make the Best Shrimp Cocktail
This quick and easy appetizer comes together in just a few minutes, so it’s perfect for whipping up just before your guests start arriving!
- Toss the shrimp. Make those bad boys flavorful with olive oil, garlic, crushed red pepper flakes, and just a few pinches of salt and pepper.
- Bake the shrimp. Spread the shrimp on a baking sheet. Bake them in an oven preheated to 425°F for about 8-10 minutes.
- Make the cocktail sauce. Combine the ketchup, horseradish, lemon juice, Tabasco, and worcestershire sauce in a bowl. Spread it evenly among martini glasses or the serving dish of your choice.
Tips for the Shrimp Cocktail
- Don’t overcook your shrimp! As soon as those tails start to curl and they turn from grayish white to pink and opaque, they’re done cooking. Shrimp are all too easy to overcook, and when you do that, they turn out rubbery.
- The crushed red pepper flakes add a delightful spicy element to the shrimp. You can control just how powerful you’d like that spice to be by adding more or less of it.
- Want to use frozen shrimp? Sounds good to me! Just make sure the shrimp are totally thawed prior to roasting in the oven.
- Don’t make Garlic Roasted Shrimp Cocktail too far ahead of time. This recipe is best when prepared just before your guests arrive.
Should I leave the tails on or take them off?
Personally, I always leave the tails on when serving shrimp cocktail of any kind. Why? Because they make the shrimp easier to hold of course! Also, when cooking shrimp, keeping the tails on is an easy way to make them even more flavorful and keep them from drying out.
If you love shrimp cocktail recipes that think outside the box like this one, you’ll also love my classic Mexican Shrimp Cocktail! It’s similar to this recipe in the way that it’s unique in the most delicious way.
Entertain your guests with more of my favorite seafood appetizers!
- The Very Best Cold Crab Dip
- Shrimp Tempura
- Smoked Salmon Pinwheels
- Tuna Macaroni Salad
- Coconut Shrimp
Get the Recipe: Shrimp Cocktail Recipe
- 2 pounds large shrimp, 16-20 count peeled, deveined and tails left in on
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 1/2 teaspoons crushed red pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup ketchup
- 2 tablespoons horseradish
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Tabasco sauce, or other hot sauce
- 1/2 teaspoon worcestershire sauce
- 1 baking sheet
- Preheat oven to 425 degrees.
- In a large bowl, toss the shrimp with the garlic, olive oil, crushed red pepper, salt and pepper to coat.
- Spread the shrimp in a single layer on a baking sheet lined with parchment.
- Roast the shrimp for 8-10 minutes until no longer translucent.
- Transfer the shrimp to a serving platter and set aside.
- In a small bowl, stir the ketchup, horseradish, lemon juice, Tabasco and worcestershire sauce until combined.
- Serve the sauce with the shrimp.
Cocktail sauce can be made up to 3 days in advance and refrigerated in an airtight container until ready to serve.