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Roasted Shrimp with Spicy Cocktail Sauce

Roasted Shrimp with Spicy Cocktail Sauce

Servings 4 servings
Author Brandon Matzek


For the roasted shrimp:

  • 1 pound large uncooked shrimp (12 to 15 count), peeled, deveined, and tails left on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

For the spicy cocktail sauce:

  • 1/2 cup ketchup
  • 1/4 cup Sriracha, a garlic-chili sauce*
  • 1 1/2 tablespoons prepared horseradish
  • 1 teaspoons freshly squeezed lemon juice, plus more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon fish sauce


  1. Preheat oven to 400°F. Line a baking sheet with a silpat or parchment paper.
  2. In a medium bowl, toss shrimp with olive oil (about 2 teaspoons) and a sprinkling of kosher salt and freshly ground pepper. Spread out in an even layer on the prepared baking sheet. Season with a bit more kosher salt and black pepper.
  3. Bake until the shrimp are firm and blushing (about 6 to 8 minutes). Don't over cook here. Set aside to cool.
  4. While the shrimp are cooling, prepare the cocktail sauce. In a small bowl, add ketchup, Sriracha, horseradish, lemon juice, Worcestershire and fish sauce, stirring until well combined. Taste and add more lemon juice if needed.

To serve, place a small bowl of spicy cocktail sauce on a platter or large plate. Arrange shrimp around the bowl. Garnish with additional lemon wedges if desired.

Recipe Notes

* I like my cocktail sauce pretty fiery. If you are heat sensitive, start with just a squeeze of Sriracha and add more to taste. You could also substitue in a more mild chili sauce.