A shrimp cocktail platter is always a hit but we love this Roasted Shrimp Cocktail to kick up the flavors of your shrimp!
The flavor that you get from roasting these shrimp instead of boiling them is so much better. Boiled shrimp are fine, but adding olive oil, salt and pepper and roasting them really kicks up the flavor of the shrimp a lot more.
The best part about putting out a shrimp platter is that it can all be done ahead of time. This Roasted Shrimp Cocktail is awesome served at room temperature, or even when the shrimp are still warm. But we all need to get stuff done and out of the way for holiday entertaining so make these shrimp ahead and keep them in the fridge to chill until your guests arrive.
I made up a couple different versions of dipping sauces for these shrimp instead of using just plain cocktail sauce. Of course, I get a little booze in there by using vodka and make a Bloody Mary dipping sauce and then I made a copycat version of a Joe’s Stone Crab mustard sauce that is amazingly good.
So, the wife is kind of strict about buying the shrimp. It has to be wild caught United States shrimp and not from Indonesia or some other foreign country. She says it makes a huge difference in the quality and flavor of the shrimp. I believe her, because the shrimp we make is always good!
I’m just throwing it out there because she told me to and you know how that goes if I don’t…But obviously you can buy whatever shrimp you’d like.
Anyway, peel your shrimp and devein them. This is definitely the most time consuming part – don’t worry – the rest is easy. You can also get your fish counter to do this for you for a couple of bucks if you’re tight on time. That’s a little something that I found out about shrimp buying recently. Always looking to save myself some time.
Then toss your shrimp with some olive oil, salt and pepper and roast them in the oven for 8-10 minutes.
Mix together your sauce while the shrimp are roasting…and serve.
Like I said, you can serve these straight from the oven, at room temperature or chill them up to a day ahead of time.
You might have to steal a few of these bad boys in the kitchen before you put the platter out ’cause they’ll be gone in a minute.
Buckets of beer, bottles of champagne and chilled vodka are always welcome.
Serves 8 for appetizers
- 1 1/2 lbs. of medium count shrimp, peeled and deveined
- olive oil
- salt and pepper
For the Mustard Sauce
- 1/2 c. mayonnaise
- 1 1/2 t. worcestershire sauce
- 1/4 t. salt
- 1 t. dry mustard
- 1 t. dijon mustard
Fort the Bloody Mary Sauce
- 2 t. fresh lemon juice
- 1 t. worcestershire sauce
- 1/2 c. ketchup
- 1 T. grated horseradish
- 2 t. vodka
- 1/4 t. celery seed
- 1/2 t. to 1 t. hot sauce
- Get two small bowls for the sauces.
- Mix together the ingredients for each sauce and let chill for 15 minutes.
- Toss the shrimp in a couple tablespoons of olive oil and place them on a baking sheet.
- Lightly coat the shrimp with salt and pepper and roast in a 400 degree oven for 8-10 minutes.
- Take out and let cool.
- Serve the shrimp warm, chilled or at room temperature with the 2 sauces on the side.