Roasted Shrimp Cocktail (Protein Party Platter)

So you want something fancy enough for a party but easy enough to make in, like, 20 minutes tops? Roasted Shrimp Cocktail to the rescue. It’s glossy, garlicky, citrusy, and a total “Protein Party Platter” moment. You’ll feel like the host who has their life together, even if you’re still in sweatpants and hiding dishes in the oven. Same. 🙂

Why This Recipe is Awesome

• It’s idiot-proof. Even a distracted host (hi) can’t mess this up.
• Roasting shrimp beats boiling every time. You get sweet, caramelized edges and zero watery vibes.
• It’s high-protein, low-fuss, and crowd-pleasing. People attack this platter like they’re being graded.
• You can make the cocktail sauce from pantry staples. It slaps. Store-bought could never. Well, it could, but why?
• It scales like a dream. Date night? Use a half pound. Big game day? Double it and flex.

Ingredients You’ll Need

Shrimp

• 1 ½ pounds large shrimp (16–20 count), peeled and deveined, tails-on for drama
• 1 ½ tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika or sweet paprika
• ½ teaspoon garlic powder
• Zest of 1 lemon (save the lemon for wedges)
• Optional: pinch of red pepper flakes for a little kick

Cocktail Sauce

• ¾ cup ketchup
• 2–3 tablespoons prepared horseradish (more if you like it fiery)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (optional but recommended)
• Pinch of salt

For Serving

• Lemon wedges
• Fresh parsley or dill, chopped
• Crushed ice for the platter (optional but fancy)

Step-by-Step Instructions

1. Preheat like you mean it- Heat the oven to 425°F and line a sheet pan with parchment for easy cleanup. Hot pan = fast cook + perfect texture.
2. Season the shrimp- Pat the shrimp dry (don’t skip). Toss with olive oil, salt, pepper, paprika, garlic powder, and lemon zest. You want a light, even coat so every piece roasts, not steams.
3. Pan, don’t pile- Spread shrimp in a single layer with space between them. If they touch, they steam and go soggy. No one asked for sauna shrimp.
4. Roast fast– Slide into the oven for 6–8 minutes until shrimp curl and turn pink with just a hint of caramelization on the edges. If your oven runs hot, start checking at 5 minutes. Overcooked shrimp get rubbery faster than you can say “oops.”
5. Chill out (optional)– If you want classic “shrimp cocktail cold,” transfer shrimp to a plate and chill 15–20 minutes. If you like them warm, serve immediately—controversial but delicious.
6. Whisk the sauce– In a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and a pinch of salt. Taste and adjust. Want it spicier? Add more horseradish. Brighter? More lemon. Deeper? A splash more Worcestershire.
7. Plate with personality– Fill a large shallow bowl or platter with crushed ice (optional), set a ramekin of cocktail sauce in the middle, and arrange shrimp around with lemon wedges. Shower with chopped parsley or dill. Bask in compliments.

Common Mistakes to Avoid

• Skipping the pat-dry step. Wet shrimp steam and turn bland. Dry them like you mean it.
• Overcrowding the pan. Crowding = steaming = sadness. Use two pans if needed.
• Overcooking. Shrimp go from juicy to bouncy-ball in a minute. Pull them when they’re just pink and C-shaped, not tightly curled O’s.
• Forgetting acid. Lemon wakes everything up. Don’t be shy with those wedges.
• Using tiny shrimp. They cook too fast and taste meh. Go large or extra-large for the best bite and presentation.

Alternatives & Substitutions

• No horseradish? Mix prepared mustard with a little extra hot sauce. It’s not classic, but it’s bold and bright.
• Ketchup swap: Use chili sauce for a slightly sweeter, spicier cocktail sauce. Very retro, very right.
• Spice it differently: Try Old Bay on the shrimp for a coastal vibe, or cumin + coriander for a smoky twist. Paprika + a tiny dash of brown sugar caramelizes beautifully.
• Citrus swap: Lime zest + lime wedges give a taco-truck energy (in a good way).
• Air fryer route: 400°F for 4–6 minutes, shaking once. Watch them like a hawk.
• Make it dairy-free/gluten-free: Good news—it already is. Just confirm your Worcestershire is GF if needed.

FAQ (Frequently Asked Questions)

• Can I use frozen shrimp? Absolutely—thaw them first under cold water, then pat dry like your life depends on it. Wet shrimp kill the roast.
• Do I need to keep the tails on? No, but tails make them easier to grab and look fancy. Plus, small hands love the handle.
• Can I make this ahead? Roast the shrimp earlier, chill, and plate just before serving. Mix the sauce up to 3 days ahead. Keep both cold.
• What if I hate horseradish? Use a spicy sriracha-ketchup-lemon mix. It’s not “cocktail sauce” in the classic sense, but it’s delicious and nobody will complain.
• How do I know the shrimp are done? They turn pink and opaque with a gentle C-shape and firm but juicy texture. If they curl into tight O’s, you went too far—still edible, just less tender.
• Can I serve this warm? Yes, and it’s low-key amazing. The warm shrimp + cold sauce contrast feels luxe.
• Which size shrimp should I buy? Large or extra-large (16–20 or 21–25 per pound) hit the sweet spot of juicy texture and good presentation.

Why This Recipe Works (a tiny nerd-out)

Roasting concentrates flavor and gently dries the surface so seasonings stick and edges caramelize. The spice blend adds savory depth while lemon zest perfumes the shrimp without adding moisture. The cocktail sauce hits salty, tangy, sweet, and spicy, so the whole bite tastes balanced. You get protein, freshness, and big payoff for minimal effort. Honestly, it’s party math at its finest.

Serving Ideas That Make You Look Extra

• Christmas platter: Serve on crushed ice with rosemary sprigs and pomegranate seeds for holiday sparkle. Will people eat the poms? Maybe not. Will it look gorgeous? Yes.
• Mediterranean twist: Add a second dip: lemon-garlic yogurt with dill. Shrimp + tangy yogurt? Chef’s kiss.
• Surf-and-veggies: Surround the platter with cucumber rounds and endive leaves for easy scooping and crunch.
• Brunch board: Add soft-boiled eggs, avocado slices, and toasted sourdough. Cocktail sauce doubles as a spread—don’t @ me.

Make-Ahead + Storage

• Make-ahead: Roast and chill shrimp up to 1 day in advance. Keep covered and cold.
• Sauce: Mix 2–3 days ahead; flavors actually get better.
• Leftovers: Store shrimp airtight in the fridge up to 2 days. Eat cold or rewarm briefly (like 30 seconds in a skillet). Don’t overdo it or they’ll rubberize.
• Freezing: Freeze raw shrimp, not roasted. Cooked shrimp lose their snap once frozen and thawed.

Nutrition Snapshot (per generous serving, ~6–7 shrimp with sauce)

• High protein, low carb, low sugar, and naturally dairy-free/gluten-free.
• Add a side of crunchy veg or a grain salad if you want more staying power.

Tiny Upgrades That Hit Hard

• Finish hot shrimp with a micro-grate of garlic and a squeeze of lemon right off the tray. Steam + citrus = fragrance explosion.
• Add a smidge of honey to the seasoning mix (like ½ teaspoon) for subtle caramelization.
• Swap half the ketchup with roasted red pepper puree for a smoky, deeper sauce.

Personal Take

Recipe Recap (print-friendly)

• Heat oven to 425°F. Dry shrimp. Toss with olive oil, salt, pepper, paprika, garlic powder, lemon zest.
• Roast 6–8 minutes until pink and just firm.
• Stir cocktail sauce: ketchup, horseradish, lemon, Worcestershire, hot sauce, salt. Adjust to taste.
• Plate with lemon wedges and herbs. Serve warm or chilled.

Final Thoughts

This roasted shrimp cocktail looks fancy, tastes incredible, and takes less time than finding your good serving platter. It’s the high-protein party snack that never comes home with leftovers—unless you hide a few in the fridge for later, which is a pro move. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!