Roasted Shrimp Cocktail

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Hands down the best shrimp cocktail - ever! So easy. I'll never buy the frozen cooked shrimp and just thaw. These tasted so fresh and were so easy. The sauce had the perfect zest. Everyone wanted the recipe.

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This is the best, easiest way to make the most popular appetizer for any dinner party. People are always impressed by it. Highly recommended!

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I loved it. This is easy to make and quick to get to the table.

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Living on the South Carolina coast, I make shrimp all the time. However, I have never tried roasting the shrimp (never occurred to me for some reason and Ina is exactly right. It completely transforms the shrimp. If you want simple shrimp (with or without the cocktail sauce, which I also made and was delicious!, use this recipe. I've made it twice this past week and I'm making it again tonight!

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This is a wonderful cocktail sauce! Actually a blend of two traditional cocktail sauces, one from Betty Crocker and the other from Joy of Cooking. This is my go to sauce for all kinds of fish and seafood. Excellent with scallops. I use 20-25 count shrimp since that is what I always have on hand, and start checking them at 6-7 minutes. I will be making this sauce today for our New Years Eve celebration tonight.

In response to charl_huntress, it sounds from your description that you did not defrost the shrimp before roasting. I use frozen shrimp from a large chain grocery store (Safeway and get perfect results every time. Don't spend your money on shrimp from a high end grocery store if you don't have to.

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I will never boil the shrimp for shrimp cocktail again.I tossed the shrimp with a little minced garlic for a "scampi" style shrimp cocktail. YUMMY!

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I rarely take time to rave about recipes, but my family and I will never eat regular shrimp cocktail again!! What I love is that it's simple, yet the roasting and flavoring add so much to the shrimp that you could eat it without the sauce. I use jumbo shrimp and cook for 8 minutes. They come out perfect every time.

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I have only made the cocktail sauce, and it is BEST!! I will never by bottle cocktail sauce again!
I did use different brands - Homemade Chili Sauce (yes it is a brand and Cholula, but other than that, I do not change anything! Everyone that tastes it for the first time, I get rave reviews! I make it a several times a year!

Next time, I am going to try the shrimp recipe, based on the reviews :

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I recently tried this recipe to see if it was as great and easy as some of the reviews made it out to be. I used frozen shrimp from the local grocery store. Next time I am going to see if I can get some better shrimp from a better store like Henry's. I also think if you use any sort of frozen fish you need to cook the shrimp more than eight minutes. I cooked around 10 minutes and found the shrimp still didn't have the bite I liked. It was good though.

I will admit it is a really good way to make shrimp, but I think the next time I make this I'll use melted butter and drizzle it over the shrimp. Yes, it's more fattening and makes the shrimp heavier, but I think I would prefer that flavor more than the olive oil.

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I never leave comments but this was to good to not! I could have eaten the cocktail sauce with a spoon!!! Thank you, Ina for such wonderful recipes.