Roasted Peel-and-Eat Shrimp with Homemade Cocktail Sauce
This recipe may also be made with shrimp that has already been peeled and deveined. Simply adjust the seasoning amount, as noted.


  • 2 pounds shrimp, shells on (12-15 count per pound)
  • 1 tablespoon olive oil
  • 1 tablespoon Old Bay or seasoning mix of choice (if you are roasting already peeled shrimp, decrease to 1/2 tablespoon)
  • Optional: 1 lemon, cut in half

COCKTAIL SAUCE (see the alternate speedy version in the notes section; or use your favorite purchased sauce)

  • 1/2 cup chili sauce (recipe for homemade option follows)
  • 1/2 cup ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce


  1. Preheat the oven to 400 degrees F.
  2. Place the shrimp on a lightly greased baking sheet and toss with the 1 tablespoon olive oil. Sprinkle evenly with the seasoning and arrange the shrimp in a single layer. Place the lemon halves on the baking sheet as well.
  3. Combine the sauce ingredients and set aside. You may prepare the sauce in advance and refrigerate until ready to serve.
  4. Bake the shrimp for 8-10 minutes or until just pink and opaque throughout. Remove from oven. When cool enough to handle, you may squeeze the lemon halves over the shrimp, if desired.
  5. Serve hot or at room temperature using the cocktail sauce as a dip.


  • The cocktail sauce is a recipe from Ina Garten, although you may substitute the chili sauce in her recipe with my homemade version. (Recipe is immediately following.) When I’m in a hurry -and this is a great in-a-hurry meal - I add 1 tablespoon of prepared horseradish to 1/4 cup ketchup (adjusting to taste), followed by a dash of Worcestershire and a tiny squeeze of lemon, doubling the easy recipe as needed.
  • When making either cocktail sauce recipe, I use juice from the lemon that I then bake with the shrimp.

More recipes at