Roast Cocktail Shrimp Recipe

Preheat and prepare shrimp

Preheat the oven to 425°F (220°C). Pat the peeled and deveined shrimp dry with paper towels — moisture prevents proper roasting and browning.

Season shrimp

In a large bowl, combine 2 tbs extra-virgin olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp lemon zest and 1 tbs lemon juice. Add the shrimp and toss until evenly coated.

Arrange on baking sheet

Spread the shrimp in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet pan. Make sure they are not overlapping so they roast instead of steam.

Roast

Roast in the preheated oven for 6–8 minutes, until the shrimp are opaque, firm to the touch, and have pink/orange color with slight browning on the edges. Large shrimp (16/20) typically finish in about 6 minutes; check at 5 minutes to avoid overcooking.

Finish

Remove the shrimp from the oven and let rest on the pan for 1–2 minutes. If desired, squeeze a bit more lemon over them. Transfer to a warm serving platter or individual glasses for cocktail presentation.

Combine base ingredients

While the oven heats or while the shrimp roast, whisk together 1 cup mayonnaise, 2 tbs Dijon mustard and 3 tbs ketchup in a medium bowl until smooth.

Add flavorings

Stir in 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add more horseradish for heat or more lemon for brightness.

Chill briefly

Cover and refrigerate the sauce for at least 10 minutes to let the flavors meld. If serving immediately, allow a few minutes at room temperature for easier spooning. Stir in the snipped chives (2 tbs) just before serving for color and oniony brightness.

Place a small bowl of the Dijonnaise sauce on the serving platter. Arrange the roasted shrimp around the bowl or hang them over the rim of individual cocktail glasses. Garnish with lemon wedges and sprinkle parsley or extra chives over the shrimp and sauce. Serve immediately while the shrimp are warm or at room temperature.

Leftovers: Store shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Rewarm shrimp gently in a 300°F (150°C) oven for 5–7 minutes or serve chilled.