Roasted Shrimp Cocktail With Horseradish Sauce

By Melissa Clark

Updated Oct. 11, 2023

Roasted Shrimp Cocktail With Horseradish Sauce
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(426)
Comments
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Roasting shrimp for shrimp cocktail intensifies their sweet saline flavor and makes them exceptionally plump and tender, with less chance of overcooking than the traditional poaching. Then, instead of being paired with the usual bright red cocktail sauce, these shrimp are served with a horseradish-forward take on a classic French rémoulade, which is both bracing and creamy. It’s best to season the sauce to taste: Adding more ketchup makes it sweeter and pinker; more lemon juice makes it tangier; more horseradish makes it sharper.

Featured in: A Better Shrimp Cocktail Is Closer Than You Think

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Ingredients

Yield:4 to 6 appetizer servings

    For the Shrimp

    • 1pound extra-large (16 to 20 count) shrimp, shelled, deveined if you like
    • 1tablespoon extra-virgin olive oil
    • Salt and freshly ground black pepper

    For the Horseradish Sauce

    • ¾cup mayonnaise
    • 3tablespoons chopped scallions
    • 2tablespoons chopped parsley
    • 2tablespoons prepared white horseradish, plus more to taste
    • 1tablespoon drained capers, finely chopped
    • 1 to 2tablespoons lemon juice, to taste
    • 1 to 2teaspoons ketchup, to taste
    • ½teaspoon hot sauce
    • ¼teaspoon sweet paprika
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

291 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 335 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

    Heat oven to 425 degrees. Pat shrimp dry. On a rimmed baking sheet, toss shrimp with oil, a pinch of salt and several grinds of black pepper. Roast until the shrimp turn pink and opaque, and are cooked through, 6 to 10 minutes. (They shouldn’t curl up, which indicates overcooking.) Remove from the hot baking sheet and place on a plate or serving platter.

  2. Step 2

    Prepare the horseradish sauce: In a small bowl, whisk together all of the ingredients, adding a pinch of salt and pepper. Taste, adding more horseradish, lemon juice and ketchup if needed.

  3. Step 3

    Serve shrimp with the sauce for dipping.

Ratings

5 out of 5
426 user ratings
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Comments

Elizabeth M, Stow MA

Can you start with frozen shrimp? Should you thaw them first, or put them frozen straight into the oven?

JCM

Do you roast the frozen shrimp?

JPK

I toasted some buttered hot dog rolls under the broiler and layered the shrimp and sauce inside. Served with a big green salad on the side, it was a perfect dinner.

Barbara in Alaska

We “baked“ the shrimp on our BBQ, in a pan after marinating in olive oil and lime juice. I liked the sauce but it so strong it dominated any flavor of shrimp. I think I have enough shrimp leftover to make shrimp etouffee tomorrow.

Lizzy M.

My Son requested colossal shrimp starter with my own receipt for the sauce for Christmas Dinner. I followed your receipt with one exception: I added 2 minutes to the cooking time because the shrimp were enormous. Absolutely delicious, So simple and beautiful. Thank you!! Everyone loved them and requested for next year.

Side Ways

Would this work as something to make ahead for a gathering 2 hours later? I understand the attraction of roasting the shrimp -- wondering if it's best when served warm or still tasty after cooled?

Jan

I've made this a couple of times. Can certainly make the sauce a day ahead. And the shrimp can be made a few hours ahead, and served rewarmed or room temp.

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