Best Roasted Shrimp And Homemade Cocktail Sauce Recipes

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce image

Provided by Krista

Time 15m

Number Of Ingredients 8

2 lbs. of Shrimp, peeled and deveined
3-4 garlic cloves, minced
2 tablespoons of olive oil
1/2 teaspoon of red pepper flakes
1 teaspoon of dry basil
salt & pepper
1/2 cup of ketchup
2 heaping tablespoons of horseradish

Steps:

Preheat oven to 400 degrees.
In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
Spread shrimp out in a single layer on a baking sheet.
Bake for 8-10 minutes.
While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
Remove shrimp from the oven, let cool for 2-3 minutes.
Serve with homemade cocktail sauce.
Garnish with fresh parsley and lemon wedges.

Roasted Shrimp Cocktail image

Provided by Ina Garten

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Roasted Shrimp Cocktail With Mango Cocktail Sauce image

Provided by gailanng

Categories Brunch

Time 39m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs shrimp, peeled and deveined with the tails kept on (12 - 15 count)
1 shallot, finely chopped
1 lemon, zest of
1 tablespoon lemon juice
1 tablespoon olive oil
seasoning salt, to taste
1 cup peeled and diced mangoes or 1 medium ripe mango
1/2 cup chili sauce
2 teaspoons creamed horseradish
2 teaspoons lime juice
3 drops Worcestershire sauce
3 drops hot sauce (to taste)
2 tablespoons finely chopped parsley

Steps:

Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.

Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3