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Barefoot Contessa’s Shrimp Cocktail

You absolutely must try Barefoot Contessa’s Shrimp Cocktail!  It’s a classic for holidays and parties.  I serve it with some spicy cocktail sauce

barefoot contessa roasted shrimp cocktail


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Rhiannon After


Barefoot Contessa's Roasted Shrimp Cocktail

Barefoot Contessa's 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


  1. Preheat the oven to 400 degrees F.
  2. 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 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
  3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g


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  1. .Dear Ina,
    I just wanted to Thank You for this recipe. I do not like seafood, sad for a native New Englander. But I do love Fried Clams (no chowder) and Shrimp in any fashion. This is new to me and sounds delicious, I can’t wait to try this recipe!
    You are amazing!
    Mary Pearson

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