Roasted Shrimp Cocktail

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I will never boil a shrimp again! This is the best way to cook shrimp for a cocktail. I get rave reviews anywhere I bring this appetizer, and its sooo simple.

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So simple and so good. I followed recipe, including cocktail sauce, exactly. The Tabasco sauce gives it just the right amount of heat. I did however place parchment paper on my baking sheet for even easier clean up. Trying to convince others to use this technique.

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Very easy, simple and tastes great!

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Best shrimp cocktail ever!! The only way my family will eat it now.

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This is the only way that we make shrimp cocktail now. So delicious and never watery (which tends to happen when you boil it. As always, Ina never disappoints!!

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One thing I like to add to the sauce is some celery seed.

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Great sauce but had to adjust as family cannot handle some of the ingredients. Left out the Worcestershire and Tabasco sauce
but used the other ingredients. Still came out very tasty. Additionally, tried leaving out ketchup, using only chili sauce, horseradish to taste and lemon. Wonderful, especially for those with tummy issues.

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I must agree with the writer who used vegetable oil; it doesn't alter the shrimp flavor like olive oil does. Also, being from Maryland, I use Old Bay instead of the salt and pepper. With that, I don't even need a cocktail sauce.

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By far the best shrimp cocktail recipe ever! The shrimp are just delicious when roasted and the cocktail sauce is a winner. Highly recommend.

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I don't know why this recipe is in the database twice, but it is excellent. Made it as an appetizer for Christmas Eve dinner and everyone loved it! Great way to cook it so that the shrimp is not waterlogged. Be sure not to overcook if your shrimp is smaller! Also, I used vegetable oil to let the shrimp flavor shine through. Try it - you'll like it! The hardest part is shelling and deveining the shrimp. The rest is pure compliments!