Recipe Background
Certainly these are New Year's Party Shrimp, and they certainly are a ringing endorsement for the new year! But these can also be an any-occasion appetizer that feels elegant and sophisticated... but without actually being hard to make. The shrimp are pink and juicy, with that delectable sweet and savory seafood flavor, and their tails make for easy handles, how convenient. Of course, New Year's Party Shrimp would not be complete without that tangy and mildly spicy cocktail sauce! They may be shrimpy, but they have big party flavor!
Certainly these are New Year's Party Shrimp, and they certainly are a ringing endorsement for the new year! But these can also be an any-occasion appetizer that feels elegant and sophisticated... but without actually being hard to make. The shrimp are pink and juicy, with that delectable sweet and savory seafood flavor, and their tails make for easy handles, how convenient. Of course, New Year's Party Shrimp would not be complete without that tangy and mildly spicy cocktail sauce! They may be shrimpy, but they have big party flavor!
Ingredients
For the baked shrimp:
- 2 pounds frozen raw shrimp peeled and deveined, tails on, thawed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For the cocktail sauce:
- 1/2 cup ketchup
- 1/2 cup mild chili sauce
- 3 tablespoons prepared horseradish plus more, to taste
- 1 1/2 tablespoons lemon juice plus more, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce optional
- 1 lemon optional, cut into wedges, for serving
Directions
- Preheat the oven to 450 degrees F.
- Rinse the thawed shrimp under cold water and thoroughly pat them dry with paper towels.
- On a large, rimmed baking sheet, add the shrimp, the olive oil, the sea salt, and the black pepper and toss to combine.
- Arrange the seasoned shrimp in a single layer on the baking sheet.
- Bake the shrimp until they turn pink and reach an internal temperature of 145 degrees F, about 8-10 minutes.
- Transfer the shrimp immediately to a serving platter to cool. Do not leave the shrimp on the baking sheet, as they will continue to cook.
- In a serving bowl, add the ketchup, the chili sauce, 3 tablespoons of the horseradish, 1 1/2 tablespoons of the lemon juice, the Worcestershire sauce, and the hot sauce and whisk to combine.
- Taste the sauce for flavoring and add the extra horseradish and the extra lemon juice, as needed.
- Cover the shrimp and the cocktail sauce and refrigerate both for at least 1 hour and up to overnight.
- Serve the shrimp and the cocktail sauce chilled with the lemon wedges.
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