Easy Shrimp Cocktail Recipe

Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

We both love shrimp cocktail and can never resist ordering it at restaurants. It’s such a simple but impressive appetizer, and I know it will always be a hit with my friends and family. Whenever we make this recipe, it’s one of the first dishes to disappear.

The secret to the best shrimp cocktail is roasting the shrimp. It’s quick, hard to overcook, and adds extra flavor from the olive oil and lemon. Once you try our method, you’ll never go back to boiling again. That said, if you prefer the classic approach, we also have a great poached shrimp you can try!

Key Ingredients

• Shrimp: Use fresh, high-quality jumbo or large shrimp for this. I like to leave the tails on since it makes dipping into the cocktail sauce easier and looks nice for serving. If using frozen shrimp, thaw them overnight in the refrigerator, then pat dry with paper towels before roasting.
• Olive Oil: I prefer roasting the shrimp with olive oil or avocado oil for their flavor. I save my extra-virgin olive oil for other dishes since it has a lower smoke point.
• Lemon: For an extra layer of flavor, grate some lemon zest with a microplane and toss it with the shrimp before roasting. You can then use the rest of the lemon for serving!
• Salt and Pepper: I season generously with salt and pepper, but feel free to add more flavor with your favorite spice blends. Our Cajun seasoning is a particular favorite in my household, but Old Bay, or other seafood blends would be lovely.
• Cocktail Sauce: You can use a high-quality store-bought cocktail sauce or make our homemade version below with ketchup, horseradish, lemon juice, Worcestershire sauce, and a touch of hot sauce. Tartar sauce is really delicious, too.

Find the full recipe with measurements below.

How to Make the Best Shrimp Cocktail

Tip 1: Pat the shrimp dry. Damp food won’t roast properly, it steams, instead. Before roasting, pat the shrimp really dry with paper towels. Then toss them with olive oil, lemon zest, salt, and pepper.

Tip 2: Roast the shrimp. Spread the seasoned shrimp into a single layer on a baking sheet. Roasting them too close together will cause them to steam and become soggy. Then, roast them until the shrimp are pink, firm, and cooked through (5 to 10 minutes, depending on their size).

Tip 3: Serve warm or cold. While they are usually served chilled, these roasted shrimp are delicious warm, too. To serve cold, transfer the roasted shrimp to a plate and refrigerate for about 30 minutes before serving.

Serving Suggestions

I love serving these shrimp alongside lemon wedges and cocktail sauce (recipe below), but they are fantastic served other ways, too. I especially love using these shrimp to make shrimp salad or adding them to my favorite salads. I love them on top of this Greek salad, Caesar salad, our orzo pasta salad, or this hearty quinoa black bean salad!

More Shrimp Recipes