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Nutrition Facts
Serving Size 1 (138g) Recipe makes 4 servings
Calories 140
Calories from Fat 18		(13%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 1233mg		51%
Potassium 303mg		8%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 0.5g	1%
	Sugars 3.9g
Protein 23.5g		47%
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Simple Shrimp Cocktail

Recipe #377819 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lauren Z
Jun 18, 2009

I played with different ways of cooking shrimp for a while and different seasonings to spice it up, but this really became the standard; good shrimp, seasoned just to highlight their flavor, and refreshing cocktail sauce to compliment them perfectly. This is a big hit at all of our family gatherings as an appetizer, snack, or even part of the meal. No more over-paying for those tiny, rubbery shrimp cocktail circles at the grocery store, only to dip them in mediocre cocktail sauce. Try this for easy and yummy shrimp cocktail!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb raw shrimp
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
cooking spray or vegetable oil
1/4 cup ketchup
1 tablespoon prepared horseradish (more or less depending on how spicy you want it)
1 teaspoon worcestershire sauce
1 teaspoon lemon juice

Directions

1
Set oven to 400°F.
2
Spray a large baking sheet with cooking spray, or sparingly brush with vegetable oil, and spread shrimp out in a single layer. Sprinkle on salt and pepper and toss to coat evenly. Make sure to spread shrimp back into a single layer so that they do not overlap during cooking.
3
Cook on middle oven rack until shrimp turn pink (2-5 minutes) and then turn shrimp over and repeat. Be sure not to overcook the shrimp or they will end up very rubbery. You can also boil the shrimp for 4 minutes (on a constant rolling boil) but I think that baking them really allows their natural flavors to brighten.
4
Remove shrimp from oven and enjoy warm, or allow to cool to room temperature before moving shrimp to the fridge for chilled shrimp cocktail.
5
Make the sauce: blend all ingredients in a small bowl or ramican, adjusting ingredients to suite your taste. (At this point, I will sometimes add some chili sauce or Tobasco to give it a kick) If you accidentally add too much spice, just add more ketchup until it's just right.