Roasted Shrimp Cocktail With Aioli

By Melissa Clark

Roasted Shrimp Cocktail With Aioli
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(481)
Comments
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Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.

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Ingredients

Yield:8 servings
  • 1large egg yolk
  • 1½teaspoons lemon juice
  • 1teaspoon kosher salt
  • ½teaspoon black pepper, more as needed
  • ⅔cup plus 2 tablespoons extra-virgin olive oil
  • 1tablespoon prepared horseradish
  • 1teaspoon hot sauce
  • 1teaspoon ketchup
  • 2pounds large shrimp, shelled and deveined
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

294 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 328 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together egg yolk, lemon juice, ½ teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in ⅔ cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.

  2. Step 2

    Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.

Ratings

4 out of 5
481 user ratings
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Comments

faye49

Roasted was so much better than boiled. As is my usual custom, before I cooked the shrimp, I tossed them with 1 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon baking soda, let them sit for 10 minutes and rinsed until the water was clear - I have found it makes previously frozen shrimp of any kind have a fresher taste and eliminates the 'rubbery' texture that is sometimes there.

blewin

Just thinking, but couldn't you just sub in 3/4 cup of good prepared mayo for the egg, oil, and lemon juice? You're spiking it with the ketchup, horseradish, and hot sauce, so I don't see the benefit of making the mayo from scratch.

Ann

How can a raw egg yolk be used in the sauce without consideration for salmonella poisoning?

Sailortj

The aioli shown in the picture looks exactly like the aioli I made from following the recipe. If we were meant to make mayo from the egg, oil, and vinegar, the recipe should explicitly state that. Whisking by hand , even with a very slow drizzle of evoo, did not produce a mayonnaise. I'm serving this tomorrow. Did anyone serve it with the liquid aioli?

Pigalig

This was very good. Roasted shrimp 3 mins. per side, the aioli was tasty, a nice change from red cocktail sauce. Everyone enjoyed it.

LCJ

About 6 min was plenty of roasting. I took the suggestions to use prepared mayo and doctored that up with horseradish and the other ingredients. No hot sauce so used gochujang and that was perfect. A holiday version of shrimp cocktail

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