Baked Not Boiled Shrimp Cocktail With Lemon Sauce Recipes

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SHRIMP COCKTAIL RECIPE WITH THE BEST SAUCE



Shrimp Cocktail Recipe with the Best Sauce image

Impress your guests with this homemade Shrimp Cocktail Recipe. Learn how to make the best oven-baked shrimp and zesty cocktail sauce in just 15 minutes. This is so much better than a store-bought shrimp ring.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 11

2 lbs raw shrimp
1 1/2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 lemon (cut into 4 wedges to serve (optional))
1/2 cup ketchup
1/2 cup mild chili sauce (we like Heinz)
3-4 Tbsp prepared horseradish (or add to taste)
1 1/2 Tbsp lemon juice (freshly squeezed, or to taste)
1 tsp Worcestershire sauce
1/2 tsp hot sauce (such as Tabasco, or to taste)

Steps:

  • Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
  • Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
  • Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.

Nutrition Facts : Calories 143 kcal, Carbohydrate 8 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 1143 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE



Shrimp Cocktail with Lemon Dipping Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds pre-cooked shelled extra-large shrimp
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce, preferably Sriracha
2 teaspoon lemon pepper seasoning, salt free
1 teaspoon lemon juice

Steps:

  • For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
  • For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
  • Serve chilled shrimp with dipping sauce on the side.

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE



Perfect Boiled Shrimp and Cocktail Sauce image

Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 quarts water
1 bay leaf
1 lemon, quartered
1 tablespoon black peppercorns
1 lb shrimp
1/2 cup chili sauce
1 tablespoon fresh lime juice
1 teaspoon prepared horseradish
1/4 teaspoon hot red pepper sauce
1/4 teaspoon Worcestershire sauce

Steps:

  • Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
  • Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
  • To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.

ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE



Roasted Shrimp Cocktail With Mango Cocktail Sauce image

Make a lavish first course presentation by serving in individual glass bowls or martini glasses. Roasted shrimp are less soggy than boiled shrimp. Recipe by Diane Rossen Worthington.

Provided by gailanng

Categories     Brunch

Time 39m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs shrimp, peeled and deveined with the tails kept on (12 - 15 count)
1 shallot, finely chopped
1 lemon, zest of
1 tablespoon lemon juice
1 tablespoon olive oil
seasoning salt, to taste
1 cup peeled and diced mangoes or 1 medium ripe mango
1/2 cup chili sauce
2 teaspoons creamed horseradish
2 teaspoons lime juice
3 drops Worcestershire sauce
3 drops hot sauce (to taste)
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
  • Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
  • While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
  • To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
  • To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
  • Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.

Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3

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