Roasted Shrimp Cocktail Louis

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 to 10 servings
Share This Recipe


2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails

Good olive oil 

Kosher salt and freshly ground black pepper 

1 1/4 cups good mayonnaise, such as Hellmann's 

1/2 cup Heinz chili sauce 

1/2 teaspoon grated lemon zest 

2 tablespoons freshly squeezed lemon juice 

1 1/2 tablespoons bottled grated white horseradish, drained

2 teaspoons Sriracha 

1 teaspoon Worcestershire sauce 

1/4 cup minced scallions (2 scallions) 

2 tablespoons capers, drained 


  1. Preheat the oven to 400 degrees F.
  2. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool. 
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Cook’s Note

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.