Easy Shrimp Cocktail
- PREP 20min
- COOK 10min
- TOTAL 30min
Our roasted shrimp cocktail is simple and delicious, and it’s also customizable. We’ve used lots of lemon and pepper here, but you can customize it in several ways. Try using Old Bay, Cajun seasoning, garam masala, or another spice blend in place of or in addition to the lemon.
You Will Need
1 pound extra-large shrimp, shelled with tails left on
1 tablespoon olive oil or avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon grated lemon zest
1 lemon, cut into wedges, for serving
Cocktail sauce or tartar sauce, for serving
Directions
Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil or parchment paper.
Pat the shrimp dry, then toss with oil, salt, pepper, and lemon zest in a bowl.
Place the shrimp on the baking sheet in one layer. Try to leave some space between each shrimp. (If you are doubling this recipe, you may need two baking sheets.)
Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through.
Serve with lemon wedges, cocktail sauce, or tartar sauce on the side.
Adam and Joanne's Tips
- Storing: Let the shrimp cool completely before storing. Place the shrimp in an airtight container or resealable bag and store it in the refrigerator for up to 4 days.
- Grilled shrimp cocktail: Soak wooden or bamboo skewers in water for 30 minutes, then thread the shrimp onto them. Grill the shrimp skewers over medium heat until pink, firm, and cooked through, for 4 to 5 minutes on each side.
- The nutrition facts provided below are estimates. We did not include any sauce.