Lemon Roasted Shrimp Cocktail (Print Version)
# Ingredients:
→ For the Lemon Roasted Shrimp
01 -
1 pound jumbo shrimp (21-25 count), peeled & deveined with tails on
02 -
1⁄4 teaspoon salt
03 -
1⁄8 teaspoon black pepper
04 -
1 teaspoon lemon zest
05 -
Cooking spray or 1 tablespoon olive oil
→ For the Cocktail Sauce
06 -
1 cup ketchup
07 -
1-2 tablespoons prepared horseradish
08 -
1 tablespoon plus 1 teaspoon lemon juice
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon hot sauce (Tabasco)
11 -
1⁄4 teaspoon salt
# Instructions:
01 -
Combine ketchup, horseradish (start with 1 tablespoon), lemon juice, Worcestershire sauce, hot sauce, and salt in a bowl. Mix well, taste, and add more horseradish if desired. Cover and refrigerate until serving
02 -
Preheat your oven to 400°F (200°C) and line a large baking pan with parchment paper
03 -
Place thawed shrimp in a large bowl. Coat with either cooking spray or olive oil. Add salt, pepper, and lemon zest, tossing until evenly coated
04 -
Arrange shrimp in a single layer on the prepared pan, ensuring they don't overlap. Roast for 8-10 minutes until shrimp turn opaque and are completely cooked through
05 -
Transfer cooked shrimp to a bowl, cover, and refrigerate for at least 1 hour or overnight
06 -
Arrange the chilled shrimp on a serving platter alongside the cocktail sauce. Garnish with lemon wedges if desired
# Notes:
01 -
For best results, ensure shrimp are completely thawed if using frozen
02 -
Adjust horseradish amount in cocktail sauce according to your heat preference