Roasted Shrimp Cocktail

Shrimp plated1

This crowd pleaser appetizer is one of my favorites from one of my favorite cookbooks, Barefoot Contessa Back to Basics. I love that the shrimp is roasted instead of boiled.  The recipe calls for 2 pounds of shrimp but make as much as you want.  There will be plenty of sauce and any shrimp leftover would be delicious in a salad!  Keep this recipe handy for the holidays.  I promise you won’t be disappointed!  Enjoy!


Roasted Shrimp Cocktail

Recipe adapted from Barefoot Contessa Back to Basics
Author Kyle



  • 2 pounds raw shrimp, with tail, peeled and deveined
  • 1 Tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cocktail Sauce

  • 1/2 cup Heinz® chili sauce
  • 1/2 cup ketchup
  • 3 Tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce



  1. Preheat oven to 400° F.

  2. Place shrimp a baking sheet pan, toss with the olive oil, salt, and pepper, and spread them in one layer.    

  3. Roast for 8 to 10 minutes, just until pink and firm and cooked through.     

  4. Set aside to cool.

Cocktail Sauce

  1. Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.

  2. Serve as a dip with the shrimp.

Recipe Notes

Gr8 Do-Ahead Tip:

The cocktail sauce can be made up to a week ahead of time and kept in a sealed jar in the refrigerator.

Gr8 Tip:

  • I have purchased a bag of frozen raw shrimp already deveined and peeled. Thaw according to package instructions before roasting.
  • This cocktail sauce will also be delicious with shrimp grilled on the barbecue for those outdoor gatherings.

Once again, no leftovers!        Shrimp scraps

Recipe adapted from Barefoot Contessa Back to Basics

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  1. Claudia Kerns | 11th Oct 15

    Love it!!!

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