Introduction
Forget the soggy, chilled shrimp you find in the supermarket plastic trays. This Zesty Roasted Shrimp Cocktail is a sophisticated, modern update that will change the way you think about this classic appetizer. By roasting the shrimp with a touch of olive oil and lemon zest, we intensify their natural sweetness and give them a “snap” that boiling just can’t achieve.
Paired with a Homemade Zesty Cocktail Sauce that has a real horseradish kick, this is the ultimate “Low-Calorie Luxury” snack. It’s perfect for a mid-winter “Date Night” or as a high-protein appetizer for a dinner party. It’s elegant, fast, and remarkably healthy, fitting perfectly into those January wellness goals.
The “Secret” Ingredients for Deep Flavor
The secret to this elevated version is Roasted Garlic and Lemon Zest. Most shrimp cocktail is bland because the shrimp are boiled in plain water. By roasting them with garlic and lemon, we infuse the meat with flavor from the outside in. For the sauce, the secret is a Teaspoon of Worcestershire Sauce, which adds a savory depth that balances the spicy horseradish and sweet ketchup.
Why You’ll Love This Recipe
- Superior Texture: Roasted shrimp are “snappier” and meatier than boiled ones.
- High-Protein Snack: Perfect for a healthy, satisfying appetizer.
- 15-Minute Prep: One of the fastest gourmet snacks you can make.
- Elegant Presentation: Looks beautiful on a platter for guests.
- Clean & Healthy: Naturally gluten-free and low in fat.
Ingredients
- 1 lb Large Shrimp: Peeled and deveined, tails left on for easy grabbing.
- 1 tablespoon Olive Oil.
- 1 Lemon: Zested and then cut into wedges.
- 2 cloves Garlic, minced.
- The Zesty Sauce: 1/2 cup Ketchup, 2 tbsp Prepared Horseradish, 1 tsp Worcestershire, 1 tsp Lemon Juice.
- Garnish: Fresh parsley.
Instructions
- Prep: Preheat your oven to 400°F (200°C).
- The Toss: On a sheet pan, toss the shrimp with olive oil, lemon zest, garlic, salt, and pepper.
- Roast: Spread the shrimp in a single layer. Roast for just 8-10 minutes until they are pink and firm. Do not overcook!
- The Chill: If you prefer it cold, transfer the shrimp to a plate and refrigerate for 30 minutes. If you like it modern, serve them warm!
- The Sauce: While the shrimp roast, whisk together the ketchup, horseradish, Worcestershire, and lemon juice in a small bowl.
- Serve: Arrange the shrimp on a platter with the sauce in the center. Garnish with lemon wedges and parsley.
Variations & Substitutions
- Spicy Roasted: Add 1/2 tsp of Old Bay seasoning or cayenne to the shrimp before roasting.
- Mexican Style: Swap the cocktail sauce for a spicy salsa or salsa verde.
Pro-Tips for Success
- Don’t Overcook: Shrimp cook incredibly fast. The second they turn from grey to pink and form a “C” shape, they are done. If they form an “O” shape, they are overcooked!
- Fresh Horseradish: If you like it spicy, use extra-hot prepared horseradish for that “clear your sinuses” kick.
Frequently Asked Questions (FAQ)
- Can I use frozen shrimp? Yes, just thaw them completely and pat them very dry before roasting.
- Can I make the sauce ahead? Absolutely. The sauce actually tastes better if it sits in the fridge for an hour to let the flavors meld.
Storage & Reheating
Store leftovers in the fridge for up to 2 days. These are best eaten cold the next day as a high-protein salad topper!