Roasted Shrimp Cocktail With Horseradish Sauce

By Melissa Clark

Updated October 10, 2023

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(547)
Comments
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Roasting shrimp for shrimp cocktail intensifies their sweet saline flavor and makes them exceptionally plump and tender, with less chance of overcooking than the traditional poaching. Then, instead of being paired with the usual bright red cocktail sauce, these shrimp are served with a horseradish-forward take on a classic French rémoulade, which is both bracing and creamy. It’s best to season the sauce to taste: Adding more ketchup makes it sweeter and pinker; more lemon juice makes it tangier; more horseradish makes it sharper.

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Ingredients

Yield:4 to 6 appetizer servings

FOR THE SHRIMP

  • 1 pound extra-large (16 to 20 count) shrimp, shelled, deveined if you like

  • 1 tablespoon extra-virgin olive oil

  • Salt and freshly ground black pepper

FOR THE HORSERADISH SAUCE

  • ¾ cup mayonnaise

  • 3 tablespoons chopped scallions

  • 2 tablespoons chopped parsley

  • 2 tablespoons prepared white horseradish, plus more to taste

  • 1 tablespoon drained capers, finely chopped

  • 1 to 2 tablespoons lemon juice, to taste

  • 1 to 2 teaspoons ketchup, to taste

  • ½ teaspoon hot sauce

  • ¼ teaspoon sweet paprika

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 133 milligrams cholesterol; 291 calories; 7 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 335 milligrams sodium; 15 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Pat shrimp dry. On a rimmed baking sheet, toss shrimp with oil, a pinch of salt and several grinds of black pepper. Roast until the shrimp turn pink and opaque, and are cooked through, 6 to 10 minutes. (They shouldn’t curl up, which indicates overcooking.) Remove from the hot baking sheet and place on a plate or serving platter.

  2. Step 2

    Prepare the horseradish sauce: In a small bowl, whisk together all of the ingredients, adding a pinch of salt and pepper. Taste, adding more horseradish, lemon juice and ketchup if needed.

  3. Step 3

    Serve shrimp with the sauce for dipping.

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Ratings

5 out of 5
547 user ratings
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Comments

Elizabeth M, Stow MA

Can you start with frozen shrimp? Should you thaw them first, or put them frozen straight into the oven?

JCM

Do you roast the frozen shrimp?

JPK

I toasted some buttered hot dog rolls under the broiler and layered the shrimp and sauce inside. Served with a big green salad on the side, it was a perfect dinner.

Laura Zinn Fromm

It’s a great idea to roast the shrimp, which were delicious. I found the sauce a little too mayonnaise-y and thought it needed much more horseradish,l but I have a spicy tooth and other people were fine with it.

Karen

Do you serve this as hot shrimp or cold chilled shrimp?

heidi

real nice

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