Roasted Shrimp And Homemade Cocktail Sauce Recipes

GARLIC HERB ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
• Spread shrimp out in a single layer on a baking sheet.
• Bake for 8-10 minutes.
• While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
• Remove shrimp from the oven, let cool for 2-3 minutes.
• Serve with homemade cocktail sauce.
• Garnish with fresh parsley and lemon wedges.

ROASTED SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Steps:

• In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.
• Preheat your oven to 425°.
• Next, divide the shrimp among two metal, rimmed baking sheets.
• Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.
• Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Steps:

• Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
• Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
• Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

ROASTED SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on.
• Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (I added a little Garlic salt too).
• Roast for 8 to10 minutes, just until pink and firm and cooked through.
• Set aside to cool.

ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE

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.