I'm a huge fan of Ina Garten. I love her fresh takes on basic classics and find that her recipes are incredibly reliable. Recently I made her roasted shrimp cocktail. Has anyone else made this easy appetizer?! It's absolutely perfect.

The roasted shrimp is plump and juicy, and the cocktail sauce — a slightly spicy combination of red chili sauce, ketchup, and horseradish — is so flavorful and delicious, I was licking it off my fingers. This portable dish can be prepared in advance, so if you're looking for a last minute appetizer for an Italian Christmas Eve, Christmas, or even New Year's, I highly recommend this crowd-pleasing favorite. Check out Ina's method after the jump.

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail


  1. For the shrimp:
  2. 2 pounds (12 to 15-count) shrimp
  3. 1 tablespoon good olive oil
  4. 1/2 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. For the sauce:
  7. 1/2 cup chili sauce (recommended: Heinz)
  8. 1/2 cup ketchup
  9. 3 tablespoons prepared horseradish
  10. 2 teaspoons freshly squeezed lemon juice
  11. 1/2 teaspoon Worcestershire sauce
  12. 1/4 teaspoon hot sauce (recommended: Tabasco)


  1. Preheat the oven to 400 degrees F.
  2. 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 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
  3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Serves 6-8.

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