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A platter of roasted shrimp cocktail with cocktail sauce and chimmichurri
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Roasted Shrimp Cocktail with Chimichurri & Cocktail Sauce

This Roasted Shrimp Cocktail with Chimichurri & Cocktail Sauce is a fresh a spicy update to the classic appetizer! Homemade cocktail sauce and chimmichurri are delicious accompaniments. The secret is in how you prep your shrimp: roast them! You'll never make shrimp cocktail another way...promise.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Appetizers & Snacks
Cuisine: American
Keyword: Appetizers, Chimichurri, Shrimp, Shrimp Cocktail
Servings: 1 pound

Ingredients

For the shrimp:

  • 1 lb raw, tail-on, peeled, deveined jumbo shrimp thawed
  • 1 Tbsp olive oil
  • 2 garlic cloves minced
  • 1/4 tsp dried parsley
  • 1/2 tsp salt
  • pepper
  • 1/2 tsp red pepper flakes

For the chimichurri:

  • 1 cup parsley
  • 1 cup cilantro
  • 1 shallot
  • 4 cloves garlic
  • 2 Tbsp lemon juice (from about 2 lemons)
  • 2 Tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp cracked pepper
  • 1/2 cup olive oil

For the cocktail sauce:

  • 3/4 cup ketchup
  • 1 Tbsp chili garlic sauce
  • 2 Tbsp fresh horseradish
  • 1 Tbsp lemon juice (from 1 lemon)

Instructions

For the shrimp:

  • Preheat oven to 400 degrees,
  • Toss the thawed shrimp with olive oil, garlic, parsley, salt, pepper, and red pepper flakes.
  • Add shrimp to foil lined baking sheet, and roast for 8 minutes. Watch the shrimp - you want to roast them until they JUST turn pink.
  • Let slightly cool. Once they're not piping hot, move to the refrigerator to really cool down.

For the chimmichurri:

  • Add all ingredients to blender or food processor. Blend until combined - you'll want it a little chunky.

For the cocktail sauce:

  • Mix ketchup, garlic chili sauce, horseradish, and lemon juice to combine.
  • Serve cold shrimp with chimmichurri, cocktail sauce, and fresh lemon slices.

Notes

-Traditionally, chimmichurri includes either a fresno pepper or jalapeno. With the addition of the red pepper flakes on the shrimp, as well as the chili garlic sauce AND the horseradish in the cocktail sauce, I chose to leave the extra heat out. Feel free to add!
-While shrimp cocktail is classic served cold, I found myself (and guests) not being able to resist the shrimp straight out of the oven. Serve to your liking!