Looking for the perfect holiday appetizer that comes together in a snap? Succulent roasted shrimp artfully arranged beside a bowl of fiery cocktail sauce. If you’ve never roasted shrimp before, I would highly suggest that you to give it a try. Simply dressed in olive oil, salt and pepper, raw shrimp scatter about a parchment-lined baking sheet unsuspectedly enter a blistering hot oven. Mere moments later, the shrimp reemerge tender and blushing with just a kiss of caramelization. You’ll never boil shrimp again.
The best part about putting out a shrimp platter is that it can all be done ahead of time. This Roasted Shrimp Cocktail is awesome served at room temperature, or even when the shrimp are still warm. But we all need to get stuff done and out of the way for holiday entertaining so make these shrimp ahead and keep them in the fridge to chill until your guests arrive. Anything I can make before hand for a party, I do.
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. Serve with cocktail sauce and lemon wedges if desired.