Garlic Roasted Shrimp with co*cktail Sauce | Cookin' Canuck (2024)

Shrimp co*cktail gets a facelift with garlic roasted shrimp and a homemade jalapeno co*cktail sauce.

The first memory I have of eating shrimp co*cktail was in a restaurant on the Oregon coast. I must have been 5- or 6- years old and my parents and I had driven from Vancouver to enjoy a vacation amidst the crashing waves, barking sea lions, and tufted puffins. As a little girl, the words "shrimp co*cktail" inspired great anticipation and excitement. A heaping pile of shrimp, accompanied by a sauce that combined two of my favorite condiments - ketchup and horseradish! To top things off, the waitress at the restaurant took a shine to my 5-year-old self and the stuffed bunny I was clutching on my lap. She became "my favorite waitress in the whole wide world" when she brought a bowl of carrot sticks for my furry friend.

Despite my fondness for this classic seaside dish and, I had never made it at home. If the whether is not warm enough for Grilled Shrimp with a Kick or you don't have time to assemble Shrimp Scallion Dumplings, this is the perfect alternative. This recipe came, unabashedly plagiarized, from Fine Cooking Magazine. When I stuck my pinky into the sauce for a taste, I wondered why I had ever bothered to buy bottled co*cktail sauce. Roasting with olive oil and garlic produced shrimp that were flavorful and succulent. My Oregon memories were successfully recreated. Now where is that stuffed bunny?

Please note that the photos do not reflect the amounts given in the recipe because I was making a smaller portion for my family to sample.

The recipe:

The co*cktail sauce:

In a medium bowl, combine ½ cup ketchup, ½ cup chili sauce,

2 tablespoons grated red onion (using the large holes of a box grater), ½ teaspoon finely chopped jalapeño pepper, 3 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, and ⅛ teaspoons kosher salt. Stir well.

Cover and refrigerate until ready to use.

The shrimp:

Preheat the oven to 450 degrees F. In a large bowl, combine 1 ½ pounds jumbo shrimp (peeled and deveined, tails left intact) with 2 finely chopped cloves of garlic, 2 tablespoons extra-virgin olive oil, ½ teaspoons kosher salt, and ½ teaspoons freshly ground black pepper.

Spread the shrimp, in a single layer, on a large baking sheet.

Roast the shrimp for 3 minutes, turn the shrimp with tongs, and roast for a additional 2-3 minutes, until the shrimp are opaque and just cooked through.Place the shrimp in a dish, partially cover, and chill for about 1 hour. Serve with the co*cktail sauce.

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