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Going Old School

Atlanta Eats | Mom Thyme


I love getting to write for Atlanta Eats each week because it gives me a chance to share with y’all all of my favorite recipes and those little tips and tricks that I’m learning along the way. This past weekend, I threw a small dinner party and made a new favorite recipe for the first time, Roasted Shrimp Cocktail. When I say you’ve got to try this recipe, trust me, you’ve GOT TO TRY this recipe!

Shrimp Cocktail may be a bit retro, but it’s the perfect cocktail party/dinner party staple because it can be made well in advance (great for us busy moms!), it pairs perfectly with a variety of other foods and cocktails, and, is light enough that it won’t ruin anyone’s appetite. Unfortunately though, boiling shrimp can often be time consuming, messy, and it’s downright disappointing to do all that work then end up with rubbery shrimp that have little to no flavor. If you’ve found yourself in this situation before, then my recipe for Roasted Shrimp Cocktail is just for you! 

Say goodbye to those giant pots of boiling water, all you need for this recipe is a hot oven, a sheet pan, and, of course, shrimp! Roasting the shrimp in the oven really intensifies the flavor, and, when they’re done, you’ve got plump, juicy shrimp that are cooked perfectly each and every time (no more overcooking the shrimp as you scramble to get them out of the pot!).   

Foolproof and fabulous, this is one reinvented recipe that’ll revolutionize the way you think about Shrimp Cocktail! Enjoy!

Roasted Shrimp Cocktail

Makes 6 Servings

2 pounds fresh shrimp

1 tablespoon olive oil

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 F. Peel and devein the shrimp. Toss the shrimp with olive oil and season generously with salt and black pepper. Place the shrimp on a sheet pan in a single layer and bake in the oven for 8 to 9 minutes (or, just until pink and cooked through).

NOTE: If you are using U.S. Farm-Raised Shrimp, the cooking time will be cut in half. Cook for 3 ½ to 4 minutes (or, just until pink and cooked through).

Let cool and serve with your favorite cocktail sauce or remoulade sauce.


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