Looking for an easy yet impressive appetizer that’s perfect for everything from casual get-togethers to holiday parties? We’ve all been there – trying to find that sweet spot between “quick to make” and “sure to please.” After years of experimenting with different party foods, I’ve found that this garlic herb roasted shrimp with homemade cocktail sauce hits all the right notes: it’s super easy to prepare, can be served hot or cold, and always gets people asking for the recipe.
Why You’ll Love This Garlic Herb Roasted Shrimp
- Quick preparation – This recipe takes less than 30 minutes from start to finish, making it perfect for busy weeknights or last-minute dinner plans.
- Simple ingredients – You’ll only need a handful of basic herbs and seasonings that you probably already have in your pantry.
- Low-carb and healthy – This protein-rich dish is naturally low in carbs and fits perfectly into keto, paleo, and other healthy eating plans.
- Easy cleanup – With just one baking sheet needed, you won’t have to spend much time washing dishes after dinner.
What Kind of Shrimp Should I Use?
For roasted shrimp, medium to large shrimp (16-20 or 21-25 per pound) are your best bet since they’re less likely to overcook than smaller sizes. Fresh shrimp is great if you can get it, but don’t worry – frozen shrimp is actually a smart choice since most “fresh” shrimp at the seafood counter was previously frozen anyway. When shopping, look for shrimp that feels firm and doesn’t have any strong fishy smell. If you’re starting with frozen shrimp, thaw it overnight in the fridge or under cold running water for the best results.
Options for Substitutions
Let’s talk about some easy swaps you can make with this shrimp recipe:
- Shrimp: While fresh shrimp is great, frozen shrimp works just as well – just make sure to thaw and pat them dry first. You can also use different sizes of shrimp, just adjust the cooking time (larger shrimp need a bit longer, smaller ones cook faster).
- Olive oil: You can swap olive oil with avocado oil, grapeseed oil, or even melted butter for a richer taste.
- Lemon juice: Fresh lime juice works great as an alternative, or you can use white wine vinegar in a pinch (use half the amount).
- Old Bay seasoning: If you don’t have Old Bay, mix a pinch each of celery salt, paprika, and cayenne pepper as a quick substitute.
- Dried herbs: Feel free to use fresh herbs instead – just triple the amount called for dried herbs. You can also swap oregano and thyme with Italian seasoning, herbs de Provence, or your favorite dried herb blend.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking shrimp is leaving them on the heat too long – they only need 2-3 minutes per side until they turn pink and curl into a loose “C” shape (if they form a tight “O”, they’re overcooked and will be rubbery). Another common error is crowding the pan with too many shrimp at once, which causes them to steam instead of roast – make sure to leave enough space between each piece for even cooking. For the best flavor development, don’t skip patting the shrimp dry before seasoning, as excess moisture will prevent them from getting that nice golden exterior. Finally, remember to let your shrimp come to room temperature for about 15 minutes before cooking, as ice-cold shrimp straight from the fridge will cook unevenly and might release too much water.
What to Serve With Roasted Shrimp?
This roasted shrimp makes a fantastic appetizer on its own, but you can easily turn it into a complete meal with some simple sides. A bed of fluffy rice pilaf or angel hair pasta tossed with butter and herbs makes a perfect base for soaking up all those tasty garlic-lemon juices. For a lighter option, serve the shrimp alongside a fresh green salad or some roasted asparagus – both vegetables pair really well with the citrus and herb flavors. If you’re serving this as an appetizer at a party, put out some crusty bread for dipping into the sauce and arrange some lemon wedges on the side for an extra squeeze of brightness.
Storage Instructions
Keep Fresh: Once your shrimp has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The cocktail sauce can be stored separately in its own container in the fridge for up to a week.
Make Ahead: You can prep the cocktail sauce a few days before you need it – it actually tastes even better after the flavors have had time to mingle! As for the shrimp, it’s best cooked fresh, but you can mix the marinade ingredients ahead of time and store them in the fridge for up to 24 hours.
Serve Again: When you’re ready to enjoy your leftover shrimp, let it come to room temperature for about 10 minutes – cold shrimp straight from the fridge can be a bit rubbery. If you prefer it warm, give it a quick 30-second zap in the microwave, but be careful not to overcook it!
| Preparation Time | 15-20 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 40-45 g
- Fat: 25-30 g
- Carbohydrates: 5-10 g
Ingredients
- 1 pound shrimp, shells removed and deveined with tails left on
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons minced garlic (about 2 cloves)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon old bay seasoning
- Sea salt and black pepper, to taste
Step 1: Prepare the Shrimp
Preheat your oven to 400° F.
While the oven is heating, peel and devein the shrimp, leaving the tails on for easy handling later.
This allows for a clean presentation and makes them easy to pick up.
Step 2: Season the Shrimp
In a medium bowl, whisk together your choice of oil and spices.
Add the prepared shrimp to the bowl and toss them in the spice mixture, ensuring they are all evenly coated for maximum flavor.
Step 3: Roast the Shrimp
Line a large baking sheet with foil, parchment paper, or a Silpat to prevent sticking.
Spread the shrimp out in a single layer on the baking sheet.
Roast in the preheated oven for 8 to 10 minutes or until the shrimp turn a pink color, indicating they are cooked through.
After roasting, transfer the shrimp to the refrigerator and allow them to chill completely.
Step 4: Make the Cocktail Sauce
In a small bowl, combine 1/2 cup of ketchup, 3 tablespoons of horseradish, 1 teaspoon of freshly squeezed lemon juice, 1/2 teaspoon of Worcestershire sauce, and 1 teaspoon of brown sugar (optional, if you prefer a sweeter sauce).
Mix well until all the ingredients are blended together to create a zesty cocktail sauce.
Step 5: Serve and Enjoy
Once the shrimp are fully chilled, arrange them on a serving platter.
Serve alongside a small bowl of the freshly made cocktail sauce.
Enjoy your delicious shrimp cocktail as an appetizer or snack!