Roasted Shrimp Cocktail

shrimp on a plate with cocktail sauce and lemons.

Roasted Shrimp Cocktail // Your favorite party appetizer gets a new cooking technique. Try roasting your shrimp extra flavor. Dip into a spicy cocktail sauce.

When I think of shrimp cocktail, I immediately think of my grandmother. Every summer, my mom makes my Nonnie a meal of just chilled seafood – shrimp cocktail, crab cocktail, crab fingers, and lobster tail. With some Jersey corn (sometimes corn pudding) and tomatoes, it is her favorite.

I also worked at a restaurant that served a similar special in August. People went CRAZY for it. I never understood the appeal, I spent a good portion of my life not eating seafood. I totally missed out. When I did start to eat it, I kicked myself that I missed so many amazing meals.

two plates with roasted shrimp and cocktail sauce

My oldest son really enjoys shrimp, but doesn’t like it cold. (I get it, I don’t really like anything cold myself.) I used to make shrimp this way years ago, and sort of forgot about it until he asked me to make him some shrimp – but hot shrimp.

I love shrimp cocktail, and using Ina Garten’s roasting technique makes us both happy. He likes to eat them when the shrimp comes out of the oven and I need a vehicle for dipping into the best cocktail sauce known to man. 

pink roasted shrimp pn a plate with cocktail sauce and lemon slices

My grandmother is well-known for her cocktail sauce. She used to make buckets of it for all of the parties that she went to each summer. (She had a group of friends that got together every week in the summer months for 40+ years and she never showed up without some shrimp and cocktail sauce.) When I was finding the “recipe” for making this shrimp, I realized that Ina and my grandmother make the same sauce.

You are probably thinking that she got it from Ina, but I can assure you that her recipe has been taped inside her pantry door longer than I’ve been alive. Her secret has always been to use Heinz Chili Sauce.

Tips for the best Shrimp Cocktail //

  • U12 to U15 are my favorite for shrimp cocktail. They are really big and look so pretty on a platter.
  • You can make these ahead of time, keep in the fridge until serving.
  • When you buy your shrimp look for E-Z peels or pay to have them peeled and deveined.
  • You can also buy frozen jumbo shrimp, just be sure to buy ones with tails. I think that you need the tail for shrimp cocktail.
ina garten roasted shrimp cocktail

Roasted Shrimp Cocktail

Yield: 12 to 15
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Roasted Shrimp Cocktail - Your favorite party appetizer gets a new cooking technique. Try roasting your shrimp extra flavor. Dip into a spicy cocktail sauce.


For the shrimp //

  • 2 pounds jumbo shrimp (peeled and deveined)
  • 2 Tablespoons olive oil
  • salt and pepper

Cocktail Sauce //

  • 1/2 cup ketchup
  • 1/2 cup Heinz chili sauce
  • 3 Tablespoons horseradish
  • juice from one lemon
  • 1 teaspoon Worcestershire sauce
  • a few shakes hot sauce to taste


Preheat oven to 400°.

Line a rimmed baking sheet with foil. Add shrimp to a bowl, drizzle with olive oil, sprinkle with salt and pepper. Mix until coated. Turn out onto sheet pan and spread into an even layer.

Roast for 8 to 10 minutes, or until the shrimp turn pink and firm.

To make the cocktail sauce, combine ketchup, chili sauce, horseradish, lemon juice, Worcestershire, and hot sauce. Mix until well combined.

Pour sauce into a dish and serve with shrimp and extra lemon for squeezing.


If you prefer to use smaller shrimp, your cooking time will be reduced.

This recipe come from two absolute queens - Ina Garten and my Nonnie.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 164mgSodium: 1068mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 19g

Nutrition information is not always accurate, please be aware.

close up shot of roasted shrimp with lemon slices and cocktail sauce

My personal favorite to accompany shrimp cocktail – an icy cold beer.

shrimp cocktail on a plate with a Sam Adams Summer Ale in the background

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 2 Comments

  1. Bonita

    Today I happened to see Ina make her shrimp recipe & then I got your email…great minds think alike…Bonita

    1. bakedbree

      That’s a small world. That’s an old episode too.

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