Roasted Shrimp Cocktail – Ina Fridays

It’s the first Friday of April and time for the First Ina Fridays blogging group to prepare and post an Ina Garten recipe. This month’s theme is appetizers. Ina is the queen of simple appetizers and the one I chose is no exception.  It features shrimp, roasted in the oven in with olive oil, salt and pepper. The sauce is a snap to prepare with items you probably already have on hand. How easy it that? :-)

One warning before you make this. Ina uses a lot of prepared horseradish in the sauce so add half, taste and proceed according to taste. We love horseradish so it was ok but I can see where it might be a little too much for others. Ina recommends shrimp, 12-15 count, cleaned and deveined and the tails left on. Our local market only carries the smaller size with tails removed. It would work fine either way. I went with what I had.

This would be a great addition to your Easter brunch. It would pair so well with deviled eggs and mimosas!



Here is Ina’s recipe for Roasted Shrimp Cocktail.

For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)


Preheat the oven to 400 degrees F.

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 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

You can see Ina’s recipe at:

Please visit all the other Ina Friday bloggers and see what appetizer caught their eye!



1. Deviled Eggs

2. Inas Warm Brie

3. Lemon Drop Cock

4. Shrimp Cocktail

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Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California
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Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California


  1. Love your link! Thanks for partying with us on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

  2. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)

  3. Thanks for linking this up to MM last week – pinning and I’m featuring on my blog at tomorrow’s party! Love the picture!

  4. Oh yum! I would love for you to share this recipe {and others} at my Show-Licious Craft & Recipe Party. Join us on Saturday morning at 8:00 am EST to share your creativity!

    ~ Ashley

  5. I stopped by from Saturday Night Fever to check out your post because it looks so scrumptious I just couldn’t resist. I agree that it would be great with Easter brunch and would love it if you would come share it on my Easter/Passover Recipe Roundup. I would also like to invite you to share your talents on my new link party The Yuck Stops Here. Both can be found on Hot Momma’s Kitchen Chaos at I hope to see you there! HUGS

  6. For some reason I’d never thought of roasting shrimp! Yours turned out really beautifully. Thanks for the tip about the horseradish- a little goes a long way with that.

  7. What a gorgeous photo!! Beautifully done. I haven’t had a shrimp cocktail in ages. Maybe that’s something to do this weekend.

  8. Thanks Barbara, but if you reach out now you are going to come back empty handed! Thanks for the kind compliment.

  9. Such a lovely photograph! Makes you want to reach right in a take a bite. The more horseradish the better, say I.

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