Prep 5 mins
Cook 10 mins
This recipe for shrimp cocktail is way better than any cold recipe I have ever tried! I saw it on Food Network by Ina of Barefoot Contessa... The shrimp is so flavorful!! The original recipe also included a cocktail sauce, but they were so good, we didn't even need sauce!
- 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. (I added a little Garlic salt too).
- Roast for 8 to10 minutes, just until pink and firm and cooked through.
- Set aside to cool.
These shrimp are awesome!! I have been roasting shrimp for some time, no more boiled shrimp for me, they are tasteless now. They are great in other shrimp dishes too, good hot or cold. I add about a tablespoon of garlic powder to the salt and pepper, put all in a zip-loc bag, shake away and put on a sprayed sheet pan. Served with fresh lemons and a classic homemade cocktail sauce. Couldn't be simpler. Try this one NOW, you will get rave reviews! Thanks for posting, TiffyMadrox.
My husband and I just devoured a a pound of this shrimp and loved every last bite. We didn't do Ina's cocktail sauce either as we have one we really enjoy. We used a medium shrimp (51-60 count per pound) as they were on sale for $4.99. We eye-balled the salt and pepper and gave it a light dusting of Old Bay. This was just so tasty and I can't imagine going back to boring 'ole boiled shrimp cocktail.
Lovely !! Took this to a cook-out (eat-in - drizzling!)- with friends. A snap to fix ! had 2 lb. bag frozen, shelled, deveined shrimp -- thawed. Dh combined the other ingredients and mixed in a bowl with the shrimp - to cover. He laid them out on the jelly-roll pan, then drizzled more oil, some S&P, and roasted for 7 minutes. Didn't chill -- ate at room temp with homemade sauce of cocktail sauce, worcestershire, horseradish and a few shakes of hot sauce. Was SOO yummy --only 5 left ! Thanks for posting, Tiffany.