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Garlic Herb Roasted Shrimp

You’ll be dipping these garlicky roasted shrimp into the spicy cocktail sauce well past the holiday season! Tossed and baked in 15 minutes, this easy appetizer will be a hit at all your gatherings.

Want an appetizer table? Make sure you serve this shrimp alongside my Holiday Assorted Goat Cheese Balls, Baked Brie with Fig Jam and my Crab Stuffed Mushrooms!

Why You’ll Love This Garlic Roasted Shrimp Recipe

Everyone will be dipping these oven-roasted shrimp into the sweet-and-savory cocktail sauce the minute you set them on the table.

  • Fresh. The best shrimp appetizers are made fresh for a buttery, tender interior.
  • Great for gatherings. Serve them in a large platter with the dipping sauce on the side. They’ll be gone before you know it.
  • Easy. All you need to do is toss the shrimp, bake them, and whisk the sauce. That’s it!
  • Quick. Everyone has time for a 15 minute recipe, even if it’s a last minute gathering.

What You’ll Need

Don’t skip the garlic because it’s what gives this simple appetizer its flavor-punch. Check the recipe card at the bottom of the post for exact amounts.

  • Shrimp – Make sure it’s peeled and deveined.
  • Garlic – You can use fresh garlic or garlic powder.
  • Olive oil – Feel free to use vegetable, corn, or canola oil.
  • Seasonings – Red pepper flakes, dry basil, salt and pepper.

Cocktail Sauce

  • Ketchup – I prefer organic or low-sugar kinds.
  • Horseradish – Wasabi root and spicy mustard are great swaps.

Can I Use Frozen Shrimp?

Yes, but not straight from the freezer. For best results, always thaw them first by running them under cold water for 5 minutes. Don’t use warm or hot water to do this or the shrimp will begin to cook as they thaw.

How to Make Garlic Herb Roasted Shrimp

If you set a kitchen timer, this recipe is practically fail-proof because it ensures your shrimp will be perfectly tender. Check the recipe card at the bottom of the post for more detailed instructions.

  • Toss the shrimp. Preheat the oven to 400F. Mix the shrimp, garlic, red pepper flakes, basil, salt, pepper, and olive oil in a large bowl until well combined.
  • Bake them. Place the shrimp in a single layer on a baking sheet. Bake them for 8-10 minutes.
  • Make the sauce. Mix ketchup and horseradish in a small bowl. Set it aside.
  • Let them cool. Remove the shrimp from the oven and set them aside to cool for 2-3 minutes.
  • Serve. Serve the shrimp with cocktail sauce. Add fresh parsley and lemon wedges for extra flavor.
Overhead photo of baked shrimp with cocktail sauce.

Tips for Success

Using the right baking sheet and shrimp size will help you nail any roasted shrimp recipe.

  • Choose the right shrimp. Medium to large shrimp are best for this recipe because they’ve got more meat. Cocktail shrimp are tiny and will overcook in the oven so it’s best to avoid them.
  • Ask the fishmonger. Get your local fishmonger to clean and devein the shrimp for you. This will save you lots of prep time.
  • Set a timer. Use a kitchen timer or an alarm on your phone to remind you to remove the shrimp from the oven in time to avoid over-cooked shrimp.
  • Use the right baking sheet. Your baking sheet should be light gray or even rose-gold for best results. Darker-colored trays tend to brown the shrimp a lot faster and overcook them.
  • Add more spices. 1 teaspoon of paprika, onion powder, and Old Bay seasoning can add lots of flavor. Cajun seasoning works too.
Dipping a roasted shrimp into the sauce.

Serving Suggestions

This roasted shrimp appetizer is great when paired with other small bites right before dinner. My Crab Cakes with Sriracha Sauce and Cheesy Sausage Stuffed Mushrooms are some of my favorites. You can also serve them with my Baked Mozzarella Sticks or Artichoke Dip Wonton Bites. For another classic appetizer option, don’t forget my Caprese Chicken Skewers.

How to Store & Reheat Leftovers

The leftovers are perfect for the rest of the week. Reheating is super easy too!

  • Store in the fridge. Wait until the leftovers are fully cooled before placing them in an airtight container. Store them for up to 4 days. Don’t keep them longer than that because shrimp spoil easily. The homemade sauce can be refrigerated for up to a week.
  • To reheat it. Pop it into the microwave for 20 seconds at a time or until warm. You can also heat them in the oven at 350F for 10-15 minutes.

More Easy Shrimp Recipes

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Shrimp with homemade sauce and a lemon wedge.

Garlic Herb Roasted Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 34 cups 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


These roasted shrimp are packed with garlic and spicy red pepper flakes for the ultimate bite when dipped in my homemade cocktail sauce.


  • 2 lbs. of Shrimp, peeled and deveined
  • 34 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of dry basil
  • salt & pepper

Cocktail Sauce:

  • 1/2 cup of ketchup
  • 2 heaping tablespoons of horseradish


Cocktail Sauce:

  1. To a small bowl, add horseradish and ketchup. Stir together and set aside.

Roasted Shrimp:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes.
  5. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
  6. Remove shrimp from the oven, let cool for 2-3 minutes.
  7. Serve with homemade cocktail sauce.
  8. Garnish with fresh parsley and lemon wedges.

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140 comments on “Garlic Herb Roasted Shrimp”

  1. Sounds so good. I make a Cajun Marinated Shrimp every year for Christmas Eve, along with other things. And no we don’t serve extra food before the TG Meal. After I do all that cooking, I surely want people to be hungry. One of my favorite Turkey recipes is done in a browning bag, since I found an excellent gravy recipe from browning bag drippings, Won’t go into it all here, but before I close the bag up I pour a small 6 oz can tom. Juice over the turkey and goodies. NO V8 ever. This gives a good flavor, then part of the gravy recipe is just thickening, Cream etc. It makes such a rich flavorful gravy. I think I orginally got the recipe from Southern living many years ago.

  2. This garlic herb shrimp looks so yummy and deliciuos, and I want to have them for my birthday party next week…..

  3. Could I serve the garlic herb roasted shrimp cold? I’d like to bring to a bunch to a neighborhood party!

  4. My wife loves shrimp. I am going to make this for her this weekend as a surprise, based on your pics I am sure she will love it!

  5. “Delicious”, “these shrimp are so good”, “wow! Who made the shrimp” were just a few of the comments from young and old alike. And I agree. This recipe is delicious and it was so easy!

  6. These shrimp sound so yummy, and I want to have them for Christmas Eve appetizers.

    Can you give me an idea of the size of shrimp you used? Shrimp are sold here priced on the approximate number of shrimp per pound, like 12 – 15 or 25 to 28. I think the size of the shrimp would make a real difference in cooking time.


  7. I made this for a moms gtg a couple of weeks ago and it was so delicious that it was all gone before I knew it. I loved how easy and quick it was to throw together and I even added a dash of cayenne. Thanks for a great recipe.

  8. I made this for my girls night in and it went fast. I love that it was easy and very tasty! Thanks for a delicious recipe..

  9. Made this as a main course. It was great. Just make sure you do not overcook the shrimp. Leftovers are good in salad the next day alos.

  10. I started to roast the shrimp instead of steam them several years ago. They are much better! Thanks for the recipe

  11. Avatar photo
    Patricia @ Grab a Plate

    We totally pre-game before Thanksgiving — haha! My favorite day of the year 🙂 Strangest thing we serve on Thanksgiving? Lasagna, of course! It’s an Italian thing — we include it along with all the traditional goodies at each holiday celebration! Your shrimp will lively go on our pre-game list for Christmas! It’s so light and fresh!

  12. This is so delicious and easy!!! I have lost count how many times I have made it. I always get asked for the recipe. Everyone absolutely loves it and requests I bring it again. I love you can serve it warm or cold. Great recipe! Thank you.

  13. The coating for shrimp was good; didn’t use the cocktail sauce. I used colossal shrimp (13-16/lb.) and they were overdone at 8 min. Next time I’ll cook at 350 for 5-7 minutes. Went well with roasted split zucchini with garlic, olive oi, butter, dill and cape, so didn’t feel it needed the sauce. Thanks for a nice recipe. (Your sauce recipe is same as mine, with a touch of lemon or lime juice).

    1. Thanks for the feedback sharon. I haven’t used the colossal shrimp before, but glad you were able to figure out the timing. Sounds like great minds think alike on the cocktail sauce front. 🙂

  14. is this recipe something that could be made the day before, refrigerated, and served at a tailgate the next day? sounds delicious.

  15. Avatar photo
    Dave Simmons

    You gave the recipe for the Garlic Herb Roasted Shrimp but no recipe for the homemade Cocktail Sauce

  16. Avatar photo
    Kay Alexandra

    This shrimp appetizer is super easy to make and it’s delicious! I would definitely make this again. Love it! Great recipe!

    1. Thank you so much Kay! I love this recipe because of how easy it it! I actually just made it again this weekend for a Murder Mystery Dinner Party. 🙂

    1. no, its prepared horseradish, basically like grated fresh horseradish. You can find it in the condiment aisle, i believe it’s near the mustard.

  17. Worst Thanksgiving disaster? It was our first Thanksgiving in the new house and I guess I wasn’t familiar enough with the oven settings. After roasting the bird for 3-4 hours, I pulled the “tent” off only to discover the turkey was not even half way cooked!! Apparently there were two knobs to get the oven working properly. I had a houseful of guests who were the greatest!! We cut up the turkey and microwaves portions of meat. Definitely a memorable Thanksgiving!

    1. Oh goodness! That is an awesome story to remember for years to come and what fun to be able to slice it up and microwave the bird! LOVE it! Best story ever!

  18. Hi there, these shrimp look amazing and I am having a cocktail party soon. Do you think I can cook these in advance and serve them at room temperature?

  19. Avatar photo
    Kate Griffin

    I made this for dinner tonight. Did not use cocktail sauce. It was fabulous! Thanks for sharing this recipe!

  20. Okay, so how do you keep the sauce from becoming a thick paste? That’s the problem I’ve had in the past when mixing ketchup and horseradish.
    I’ve tried the creamed sauce (I live in England and that’s THE best horseradish sauce for roast beef), and I’ve tried the regular horseradish sauce. Both of them make a thick paste. I’ve tried thinning it with water, lemon juice, more ketchup, even cream. Just end up with more unappetizing paste than I need.
    I’ve given it up and now salivate when I see pictures of lovely, scrummy looking cocktail sauce. (The English seem to like a sauce akin to Thousand Island dressing. NO thanks!)

    1. Hmmm… Hey Marri, I usually only had 2-3 tablespoon of prepared horseradish sauce (depending on how hot I want it) to 1/2 cup of ketchup and that seems to do the trick on thickness. The cocktail sauce itself is suppose to be able to stick to the shrimp when you dunk it in. If you want it more liquidy after you try my way than I would say you could add some worchestshire sauce, lemon juice, tabasco sauce, or chili sauce (with a ketchup base like heinz or something like that).

      Hope that helps Marri!

  21. My husband is not a big shrimp fan (but I AM!) and he literally wiped all the oil and seasonings off the baking pan with a piece of bread, he loved it so much! SO fast and easy, definitely a keeper! TFS!

    1. Hey Kim, it is prepared horseradish in a jar but there is no mayo added to it, it’s just horseradish. Hope that helps!

  22. Avatar photo

    I am not a fan of shrimp but I know some of friends who will go crazy over this dish!!! Such a good looking delicious dish!

  23. I made this today, only difference I served in individual clear cups on a bed of lettuce and cocktail sauce, was a hit and made it look classy! The shrimp were yum!!

  24. made these for game day, only I did different was put on bed of cocktail in little mini bowls for individual servings, so good! And cute! Easy too!

  25. these do look tasty and hope to try them next week end
    We usually eat between 3 and 4. Love stuffing but no longer put it in the turkey. I need to try your brine next time. Can’t decide which was my worst mistake , finding out after making three pumpkin pies and as I was putting stuff away I see I used chili powder instead of cinnamon. Tears at midnight as I started all over. Or, making my awesome do ahead gravy made with fresh carrots, celery,onion, broth, peppercorns. After simmering all this for an hour I went to strain the good broth and forgot to put a bowl under the strainer. All down the drain. I have learned my lesson, I hope. Love pumpkin pie and love being surrounded by family and remembering all the wonderful memories we have made

    1. Cant wait to hear what you think Pam! 🙂

      Ohhhh… the chili powder one is a hard mess up but I could totally see myself doing that. Same letters in the beginning and for me same style of bottom.. I don’t always look at the label bc I usually put them in the same spot! 🙂

  26. We usually have our meal at 1 o’clock. Plenty of time for round 2! Never left the giblets in the turkey thank goodness! I’m a cooking bag person, please don’t judge 🙂 I always roast the turkey 1-2 days ahead, debone and get my carcass cooked down dowe for stock. I reheat the turkey and add some of the stock and I’ve never had a dry turkey. Favorite pie? Soda cracker pie hands down! A Swedish recipe from my ex’s mom. Egg whites, soda crackers, sugar vanilla and topped with real whipped cream. Phenomenal! Can’t wait to try the roasted shrimp. My other half doesn’t do seafood, maybe this will change his outlook. If not, all the more for me!

    1. Wow thats impressive Cheryl, I’ve never heard of anyone doing that before, such a genius idea! That soda cracker pie sounds interesting!

  27. I bought Coctail shrimp for Christmas to serve with Coctail sauce. Can I use that for this recipe???

    1. if they are already cooked shrimp (which most of the time cocktail shrimp are) then no, you have to buy them raw and cook them yourself otherwise they are going to be really rubbery. But you can definitely use the cocktail sauce part of it. 🙂

  28. Avatar photo
    Thalia @ butter and brioche

    Think that this garlic and herb roasted shrimp will make a great appetizer for a Christmas party I have coming up.. thanks for the delicious recipe and idea!

    1. Yah! So glad, these are totally gonna make another appearance for the holidays at my house too girl! Hope you enjoy them!

  29. On thanksgiving we eat at around 7 pm, we have all sorts of appetizers at 2 pm. I don’t stuff my turkey and it depends on how I feel whether I brine or not. Had it both ways, and both are great but I still lather the bird with thyme and rosemary butter, so yummy. I too left the giblets package in the bird and cooked, who knew they hid them in the neck area, lol. Pumpkin chiffon pie from j . j . Gandy, oh so delicious. I am thankful for my family and friends, I am truly blessed. Those shrimp look so devine, making them Christmas day!

    1. haha… glad I’m not alone on the giblets thing. 🙂 Sounds like you have one fun thanksgiving day and I bet your christmas dinner is just as fun! 🙂

      Hope you get a chance to make these yummy shrimp girl, have an awesome holiday season!

    2. haha… glad I’m not alone on the giblets thing. 🙂 Sounds like you have one fun thanksgiving day and I bet your christmas dinner is just as fun! 🙂

      Hope you love these yummy shrimp girl, have an awesome holiday season!

  30. mmm – I just tried this on a handful of shrimp and it was delicious! “Why just a handful” you say? I have a party to go to on Thursday and I have to bring an appetizer. I knew that I wanted to bring shrimp, but I’ve been searching for just the right recipe – trying a handful of shrimp each time I thought that I had found “the” recipe. Well I think my search is over! I’ll be making these on Thursday for sure. My only question – how should i serve them? I’ll be bringing them to a friend’s house where they will likely be sitting out for a little while. Should I chill them, and put them on a plate over ice? Put them in a little chaffing dish so they stay warm? What should I do? Thanks!

    1. Oh girl! I am sooo sorry! I just got back from Mexico yesterday night and am now getting to respond to comments! I feel horrible! I hope you were able to still bring them to the party.

      I would probably serve them chilled, if they are in the chaffing dish they might start to cook through a little more and nobody likes rubbery shrimp. What did you end up doing?

  31. Those shrimp look amazing! I for sure will be trying those out. You mentioned in this post that you smear your turkey with a citrus compound butter and stuff the bird with citrus and herbs. You wouldn’t happen to have a recipe for that butter would you? or your combination of herbs and citrus for inside the bird?

    1. Hey Erika,
      I’m sorry I just saw this comment now… if you still need it this is what I do.
      1 softened stick of butter
      2 tablespoons of olive oil
      2 tablespoons of each fresh herb chopped {rosemary, sage, thyme}
      3 garlic cloves, minced
      salt & pepper
      I smear that on the bird and then stuff the bird with 2 lemons and 1 orange and additional sage, rosemary, and thyme. Hope you love it! 🙂

      1. Krista and Erica, about 4 days prior to cooking I mix 1/2 lb of lard with herbs (Sage, Thyme, Marjoram and garlic) and let it sit until the bird id almost ready to go in the oven. I then slather the lard/herb mixture all over the turkey and roast it empty. The lard soaks in and doesn’t run off like butter so the flavor gets into the meat…. I know, I know LARD… Try it!!!!

    1. Nope, don’t touch them. They will make their own magic in the oven. 🙂 Yes mam, these are raw shrimp. Just make sure they are peeled and deveined.

    2. I grill a tenderloin …all about the beef ,about the beef, bout the beef…..no turkey….lol (to the tune of all about the bass:))

  32. Love this roasted shrimp!! Roasting it is the best! I haven’t done it in a while, you are inspiring me to make it soon 🙂

    We were not very traditional as far as stuffing growing up. My family is from Italy and they don’t celebrate Thanksgiving in Italy 🙂 So our stuffing was made with pasta, sausage, spinach and stuffing mix. It was absolutely delicious and my kids request it all year long (but I never make it!! lol). Favorite pie…pumpkin is up there but I love any fruit pie.

    Fun post! 🙂

    1. Roasting totally is the best way.. so stinking easy because you just toss it in the oven and forget about it. 🙂

      Oh my gosh I would totally love stuffing if I had what you had every year, that sounds awesome!

  33. I saw this recipe yesterday and I knew immediately it was going to be dinner. I made it, less the cocktail sauce and paired it up with a variety of vegetable and a baked potato. It was a hit!!! And it was so easy to prepare. unbelievable. the combination of flavors are perfect. the shrimp have a crunchiness to them from being roasted that completes the meal. as we were enjoying our dinner my husband and I both decided that this was going to be added to our Christmas Eve dinner as one of the fishes we will prepare. I KNOW everyone is going to wonder how I got the shrimp so tender, yet crunchy and so flavorful and it will be the heat of the evening!! Thanks so much for such a fantastic recipe!!!

    1. Yah!!! Hurray! So excited to hear your story. Love that you paired it with vegetables and a baked potato, sounds awesome! Can’t wait to hear what the fam thinks of it for Christmas Eve 🙂

      Totally agree with you on the tender yet crunchy factor. Thats my favorite part, glad I have someone else in my corner who thinks these shrimp are amazing! 🙂

  34. Avatar photo
    Justine | Cooking and Beer

    Ok, so I have left the bag inside of the bird a GAZILLION times! I think it’s my impatience. I take out what I can feel and reach for and then realize that I missed something later on. Ugh, but I’m loving these shrimp, and dying over that garlicky herb rub! Pinned!

  35. Gorgeous!!! Drooling here…aww I’m so glad you shared theses questions and your answers. To answer a few, we also eat around 2 as well so that we can go for round 2 or 3 ;). Tim and I brined our turkey for the first time two years ago (alton brown’s recipe), and it actually turned out fantastic! A lot of work though..I’m always so confused – stuffing or dressing? But I heard that stuffing is if it’s cooked inside the bird and dressing if outside (am I correct? I’m still confused). So if that’s the case, dressing all the way!

    1. Yes, that is correct… or at least so I’ve heard. Stuffing because it is “stuffed” inside the bird. 🙂 Funny girl! Umm… reading this just makes me think we soooo need to meet. It kills me that we are so close and we still haven’t met yet! Maybe after the new year once the holiday fog has passed. Whatcha think?

  36. Avatar photo
    Christine @ A Sprinkle of This and That

    LOVE! I might not even make it to the turkey because I would want ALL of those shrimp!

  37. Avatar photo
    Meg @ The Housewife in Training Files

    First off, we usually have to eat two meals…Ugh! I can hardly move but it all tastes amazing! Secondly, I have yet to really host a Thanksgiving so my disaster is minimal. As in I was going to make oatmeal rolls and was new to yeast. I just threw the packet in without proofing it. Realizing that moment I wished I had gotten the quick rise! And I am most thankful for my loving family, husband and a warm home to celebrate all the holidays in!
    And I am thankful for meeting such lovely new friends, like you, through this crazy world of blogging! 🙂

    1. haha… love the oatmeal rolls story, sounds like something I would definitely do. I can so relate on the hardly move part too… but I feel like thanksgiving is the one day its ok. 🙂

      Such a blessing meeting you too girl, totally love you and crazy yourself! 🙂

  38. Ah love these questions and answers. Whoops on the bag inside the bird lol! These are just amazing!! I want 🙂

  39. Avatar photo
    Annie @Maebells

    I am with you, I just can’t really get on board with stuffing. I do kind of like cornbread dressing, but not really. And I am pretty sure I wouldn’t even consider eating it if it was stuffed in a bird! 🙂 Love this pre game shrimp though!

    1. Cornbread Dressing is awesome! I had some in Chicago with roasted peppers and chorizo and just about feel over with amazement! So glad you liked my pre-game shrimp. 🙂

    2. Avatar photo
      Charlotte in Atlanta

      Aww Annie. You sound like my daughter who thinks stuffing is just “wet bread”. I made stuffing outside the turkey a few years ago adding raisins, browned sausage, pecans, Kahlua Liqueur, chicken broth, herbs and seasonings. It was a combination of sweet and savory. Absolutely delicious and she loved it. I cannot wait to use this garlic herb roasted shrimp recipe for dinner tomorrow evening. I just need to cut back on the horseradish because hot and spicy does not agree with me. It really looks terrific! I am not sharing the first batch. If I like it as much as I think I will, I will make it the next time my family comes here from MD. We all love seafood, but GA does not prepare seafood the way I enjoy it, so I either make it myself or wait until I visit MD to get the real deal.

      1. Yes, outside the bird is way better.. and the kahlua you added to the stuffing!? You have me intrigued, need to give it a try!

        Hope you enjoy this recipe Charlotte, make sure to cut back on that horseradish so you can enjoy it. 🙂

  40. Avatar photo
    Stacey @ Bake.Eat.Repeat.

    These shrimp look amazing! I love all the garlic and herbs on them. We always have the big turkey dinner around 5, but we generally snack a bit first with all the family being together! And I always brine (with lemon and rosemary – so good!) and stuff the turkey with my mom’s stuffing recipe. Although I always cook half of the stuffing outside the bird and then mix them – better texture that way. Pumpkin, of course. And I agree with you, family is definitely the thing I’m most thankful for as well!

    1. Oh… the love idea of mixing the stuffings together. I like the crunch from cooking it outside the turkey but you also get alot of flavor in the bird, its the best of both worlds! 🙂 Genius!

      Pumped you liked the shrimp, maybe it will make an appearance on your table for the pre-game snacking before your big dinner at 5pm. 🙂

    1. They look delicious!! I’m not the biggest cook but is that 43 tablespoons of olive oil or am I reading it wrong?

      1. Eeekkkk!!!! Typo and a major one at that! Thank you for catching it Marianna! It is 4 tablespoons, NOT 43.. sheesh that would be alot!