Description
A classic shrimp cocktail recipe featuring tender shrimp and a bold cocktail sauce, perfect for gatherings.
Ingredients
- 2 lbs raw shrimp
- 1 1/2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon, cut into 4 wedges (for serving, optional)
- 1/2 cup ketchup
- 1/2 cup mild chili sauce
- 3-4 Tbsp prepared horseradish (adjust to taste)
- 1 1/2 Tbsp lemon juice (freshly squeezed, adjust to taste)
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (Tabasco or any preferred)
Instructions
- Thaw the raw shrimp according to package instructions, rinse under cold water, and pat dry.
- Preheat the oven to 450°F.
- On a large rimmed baking sheet, place the thawed shrimp and drizzle with olive oil, then sprinkle with sea salt and black pepper. Stir to coat them evenly.
- Arrange the shrimp in a single layer and bake for 8-10 minutes until they turn pink.
- Once done, check a shrimp for doneness and transfer all to a serving platter immediately.
- In a separate bowl, mix ketchup, mild chili sauce, horseradish, lemon juice, Worcestershire sauce, and hot sauce for the cocktail sauce. Adjust seasoning to taste.
- Cover and refrigerate both the shrimp and the sauce for at least one hour, preferably overnight before serving.
Notes
Serve with lemon wedges and chill to enhance flavor. Use fresh shrimp for better taste.