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A clear glass plate with shrimp cocktail, cocktail sauce, and two glasses of champagne.
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5 from 2 votes

Shrimp Cocktail With Homemade Cocktail Sauce

An easy appetizer recipe, Shrimp Cocktail is made by oven roasting large shrimp and dipped into a delicious fresh homemade cocktail sauce!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: cocktail sauce, roasted shrimp, shrimp cocktail
Servings: 8
Calories: 163kcal


cooked shrimp

  • 2 lbs wild shrimp tail-on, peeled, deveined large/jumbo shrimp 20-25 count
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper

cocktail sauce

  • ¼ cup Chili Garlic Sauce Heinz or Vietnamese brand
  • ½ cup ketchup
  • 1 lemon zest and juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire
  • 1 cup celery 3 stalks finely chopped
  • optional: ¼ teaspoon hot sauce Tabasco


make cocktail sauce

  • Mix all the cocktail sauce ingredients; chili garlic sauce, ketchup, lemon zest and juice, Worcestershire sauce, prepared horseradish, celery, Tabasco hot sauce in a small bowl, chill in fridge.

cook the shrimp

  • Preheat oven to 400 degrees.
  • Remove the frozen shrimp from the bag, place in a colandar and rinse underwater. Your shrimp will be ready to cook in about 15 minutes from frozen. Or you can defrost your shimp overnight in the refrigerator. Place the bag of shrimp in a bowl to catch the moisture.
  • Peel and devein the shrimp if not already clean, and leave the tails on if possible, this gives your guest a little "handle" to dip the shrimp!
  • Place on a sheet pan with olive oil, salt, and pepper, toss to coat evenly and spread into one layer.
  • Roast 15 minutes, until just pink, and they will curl up a bit and will be firm. Set aside to cool.
  • Arrange the roasted shrimp on a platter with the homemade cocktail sauce in a bowl.




I recommend buying good wild-caught shrimp vs farm-raised, the flavor and natural product are worth a bit extra on the price. Now, the packages can be confusing! I have a full chart of shrimp in this recipe post, but here are some of the common shrimp sizes and names to help you navigate your purchase. For this recipe, any shrimp will work, but I would buy jumbo or extra-jumbo shrimp. Once you defrost them, they shrink in size as the ice melts away!
Extra Jumbo 16/20 4-5/shrimp serving
Jumbo 21/25 5-6/shrimp serving
Extra Large 26/30 6-7/shrimp serving
Large 31/35 8-9/shrimp serving
Medium Large 36/40 9-10/shrimp serving

defrost shrimp 2 ways:

  1. Place the frozen shrimp bag in a bowl and let it thaw overnight in the fridge.
  2. A faster method is to remove the shrimp from the bag and put it in a bowl of cold water, change out the water a couple of times. The shrimp should be ready to cook in about 15 minutes.

chili garlic sauce:

Heinz or any Vietnamese brand works well in this recipe and are easy to find in any grocery store. 


Serving: 8g | Calories: 163kcal | Carbohydrates: 8g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1444mg | Potassium: 211mg | Fiber: 1g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 14mg | Calcium: 178mg | Iron: 3mg