Oven-Roasted Shrimp Cocktail

Oven-Roasted Shrimp Cocktail

Oven-Roasted Shrimp Cocktail

Yield: 24 shrimp


2 cups water, hot from the tap
¼ cup kosher salt
1 Tbsp. Old Bay Seasoning
1 Tbsp. sugar
2 cups ice water
2 lbs. large shrimp (21-25 count), peeled, deveined with tail left on
2 Tbsp. olive oil
1 cup ketchup
½ cup Heinz chili sauce
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce


Oven Temperature: 540-570 degrees

Pour the hot water in a large bowl, add the salt, Old Bay Seasoning and sugar and stir to dissolve. Add the ice water and when the mixture is cold, add the shrimp. Let brine for 20 – 30 minutes. Drain the shrimp and pat dry with paper towels. Dry the bowl and use it to toss the shrimp with the olive oil.

Whisk remaining ingredients together for the dipping sauce. Set aside to chill.

Flame Height: 4.5

Arrange the shrimp on a shallow sheet pan lined with foil and roast in front of the flame for about 2 minutes. The shrimp should be pink and just firm to the touch. Let cool to room temperature and serve with chilled dipping sauce.


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