| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 1/4 cups good mayonnaise, such as Hellmann’s
- 1/2 cup Heinz chili sauce
- 1/2 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons bottled grated white horseradish, drained
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire sauce
- 1/4 cup minced scallions (2 scallions)
- 2 tablespoons capers, drained
Instructions
- Preheat the oven to 400 degrees F.
- Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 311 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 157 mg |
| Sodium | 541 mg |
Reviews
I’ve made this numerous times for company. It’s a hit every time. The recipe for sauce makes more than needed. Hard to cut in half. Either make extra shrimp for next day or use as salad dressing.
Should this be served warm or chilled? Could it be made earlier to serve as a pre dinner appetizer?
This is a classic! It’s a delicious, simple, elegant, easy, and foolproof recipe. The sauce is punchy and it’s the perfect cooking method for shrimp,
I love this dish! It’s super yummy and easy to do.
Easy and yum. Much better than your regular plain shrimp and cocktail sauce!
This preparation of shrimp was easy & tasty. I had leftover sauce: how long can I keep it? (It’s in refrigerator)
This is ABSOLUTELY DELICIOUS!!! When it comes to shrimp dishes, Ina is the best teacher. Her recipies are simple and delicious. Thanks Ina, you’re my hero!
This is absolutely the best shrimp cocktail i have ever made. So delicious and easy to put together. They always disappear when I serve them!! Thanks Ina for yet ANTOHER fabulous recipe.
Absolutely delicious! I used large Argentinian shrimp and it was fabulous!
I used 26-30 count shrimp and 10 minutes was to long in the oven. Our guests enjoyed them. Just adjust the cooking time on the size of your shrimp.