Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

30 Minute MealsGluten FreeKid Friendly

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you’ll fall in love!

Top view of Garlic Herb Roasted Shrimp on a plate

So I have a question. Now that Thanksgiving is over I feel like I can ask these and get some real answers. Do you have a “pre-game” before Thanksgiving Dinner? {aka… do you eat or snack before you sit down for the big turkey meal?}

I ask because I was reading the November issue of The FoodNetwork Magazine a couple weeks ago and there was a section entitled – “How the Stars Celebrate”.

There were a bunch of questions that each “star chef” had to answer. Basically about how they “do things” on Thanksgiving Day. I found myself laughing as I was reading the answers because it made me think about how we do things.

Garlic Herb Roasted Shrimp ingredients in a mixing bowl

Just for kicks and giggles I thought we could answer these questions today. So.. here’s how its gonna work. I will ask the question, then answer it, and THEN I WANT you to answer it below in the comments. I seriously do want to hear the answers to these questions, plus I just think it will be fun!

Are you ready?

Here we go!

Question #1: What time is “mealtime” on Thanksgiving Day for you? We usually start eating around 2-3pm so that we have time for Round 2 at like 7pm. Woot Woot!

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Top view of Garlic Herb Roasted Shrimp on a baking sheet

Question #2: What’s your Worst Thanksgiving Disaster? It was one of my first years making Thanksgiving dinner since we’ve were married. I had seasoned the turkey, put it in the oven, basted it, then removed it from the oven expecting to have some amazing experience and then realized that I forgot to take the neck and bag of liver and giblets out of the turkey before I baked it for 5 hours.  Oops!

Questions #3: Do you Brine your Turkey or No Brine? I usually don’t brine but this year I tried something a little different and did a dry brine the day before. Then I slathered it with this amazing citrus garlic fresh herb compound butter I use every year and stuff it with fresh citrus. It makes the turkey so moist and the fresh herbs and butter give it so much flavor!

Question #4: Do you have an “oddball dish” that you serve at Thanksgiving Dinner?  Not really, we are pretty traditional at Thanksgiving. But at Christmas, if I’m hosting we make BBQ Pork Ribs on the Grill which isn’t very typical. But when in Texas and you have great grilling weather, hit up that grill!

Garlic Herb Roasted Shrimp around the rim of a glass with Cocktail Sauce

Question #5: Stuffing… do you put it in the bird or out of the bird? I’m not a fan of stuffing. When we made it growing up it was gross.. {sorry mom}. But I did make this Cranberry Maple Stuffing with Jones Sausage OUTSIDE of the bird and it may have made a stuffing lover out of me. The sweetness from the maple, tart cranberries, fresh blueberries, and apples with the salty sausage is hands down amazing! 

Question #6: What is your pie of choice? Um.. is this really a question? Pumpkin… duh! Next up would be my moms Sweet Potato Pie, then warm apple lattice pie and then pecan pie. Speaking of pumpkin pie, have you guys had this new pumpkin dump cake that I’ve been seeing on Pinterest? It’s like pumpkin crack! Crazy good!

Question #7: What are you most thankful for?  I’m definitely thankful for my family. Being married to such an amazing Godly, patient, wise, and sexy man rocks.  Plus he gave me an adorable little boy who loves his mommy and a precious little girl who’s cooking in my belly as we speak. We’ve been waiting and praying for this little girl for four years so he arrival is much anticipated. I’m blown away and so thankful for God’s goodness to us and his blessings!

Collage of the process to make Garlic Herb Roasted Shrimp

Roasted Shrimp

Ok, that was fun!

Next up… this Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce.

How do you keep Shrimp in the oven?

  1. Preheat oven to 400 degrees.
  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. Remove from the oven, let cool for 2-3 minutes.
  5. Garnish with fresh parsley and lemon wedges.

Can you cook Shrimp from frozen?

It is best to thaw the shrimp and then cook them. To thaw place shrimp in a colander and run cold water over them for 5 minutes. Toss the shrimp with your hands on occasion to make sure the shrimp are exposed to the cold water.

Top view of Garlic Herb Roasted Shrimp around the rim of a glass with cocktail sauce

These Shrimp have consistently been one of the most popular recipes on my site since 2014. So I thought it was time to retake pictures of these bad boys and give them a little facelift. After all, they deserve it!

Have you ever roasted shrimp before? It’s probably one of the easiest ways to make shrimp. Just season them, throw them on a baking sheet (no skewering or flipping involved) and they’re done in 10 minutes! The flavors of the shrimp are enhanced in the roasted process and they turn out a little sweet.

The fresh garlic herb seasoning of these Shrimp combined with the spicy horseradish infused cocktail sauce rocks.

We’ve had this for dinner before but it would be a great appetizer to serve for the holidays! So put the flavorless store bought cocktail shrimp down!!!

Make these Garlic Herb Roasted Shrimp! They’re the ultimate holiday party appetizer that will be the star of the show!

What to serve with Roasted Shrimp?

Top view of Garlic Herb Roasted Shrimp on a plate

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garlic herb roasted shrimp with cocktail sauce

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 10 mins
  • total_time Total Time: 15 mins
  • yield Yield: 3-4 cups of shrimp 1x
  • category Category: Appetizer, Seafood, 30 Minute Meal, Kid Friendly, Gluten Free, Holiday
  • method Method: oven
  • cuisine Cuisine: american

Description

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you’ll fall in love!

Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  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.

Keywords: roasted shrimp, 10 minute roasted shrimp, easy shrimp recipes, party food, cocktail sauce, holiday party appetizer, party appetizers, shrimp cocktail,

 

Want More Holiday Appetizer Recipes?

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Asian CrockPot Meatballs

Roasted Tomato Bruschetta with Whipped Goat Cheese

Roasted Tomato Bruschetta with Whipped Goat and a Balsamic Reduction Drizzle - an appetizer that everyone will love and only takes minutes to make! | joyfulhealthyeats.com

Assorted Holiday Goat Cheese Balls

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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128 Responses
    1. Krista

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

  1. Sue

    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. Krista

      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!

  2. Mary

    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?

  3. Kate Griffin

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

  4. Marri

    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. Krista

      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!

  5. LeAnne

    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!

  6. Ami@NaiveCookCooks

    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!

  7. Tara

    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!!

  8. Tara

    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!

  9. Pam

    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. Krista

      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! 🙂

  10. Cheryl Z

    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. Krista

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

    1. Krista

      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. 🙂

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