Roasted Shrimp Cocktail and Sauce

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 From Ina Garten this sounded so delicious and we served it with family to great raves about how much better the shrimp tasted almost meatier -we agree this will become the only way we serve shrimp cocktail! Don't worry about all the ingredients in the sauce they come together great and is not crazy spicy or overpowering!



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

Preheat the oven to 400 degrees.

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 one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. (I placed them on paper towel.)

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.

Serve as a dip with the shrimp.

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