Roast Shrimp with Cocktail Sauce (Barefoot Contessa Style)

There are some recipes that, the moment you see them, you just know they’re destined for your repertoire. This particular roast shrimp, inspired by Ina Garten’s effortless elegance, is precisely one of those dishes. I remember watching the episode where she prepared it, the simplicity of the technique belied by the vibrant, celebratory outcome. It felt like an invitation to a more relaxed, yet utterly delicious, kind of entertaining, and the accompanying cocktail sauce, with its just-right kick, solidified its place in my culinary heart.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 to 10 minutes
• Total Time: 25 minutes
• Servings: 6 to 8
• Yield: 1 pound shrimp
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Shrimp:

• 2 pounds shrimp, tails on (12-15 count size recommended for optimal results)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper, freshly ground

For the Cocktail Sauce:

• 1/2 cup chili sauce (Heinz is the brand Ina specifies, and it works beautifully)
• 1/2 cup ketchup
• 3 tablespoons horseradish, prepared
• 2 teaspoons lemon juice, freshly squeezed
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (Tabasco is a great recommendation for this)

Equipment Needed

• Large baking sheet or rimmed sheet pan
• Medium bowl (for the cocktail sauce)
• Small whisk or fork

Instructions

This recipe is a testament to how minimal effort can yield maximum flavor, especially when you have quality ingredients. The key here is to let the natural sweetness of the shrimp shine, enhanced by a quick roast that keeps them perfectly tender.

1. Preheat your oven to a robust 400 degrees F (200 degrees C). This high heat is crucial for achieving that beautiful sear and quick cook on the shrimp.
2. Prepare the shrimp. If your shrimp aren’t already, peel and devein them. It’s important to leave the tails on for both presentation and a little extra handling ease when serving. A gentle pinch and pull usually does the trick for deveining.
3. Toss the shrimp with the seasonings. Place the prepared shrimp on your large baking sheet. Drizzle them with the olive oil, then sprinkle with the kosher salt and freshly ground black pepper.
4. Arrange in a single layer. Ensure the shrimp are spread out evenly across the baking sheet, not overlapping. This allows for even cooking and prevents them from steaming.
5. Roast to perfection. Place the sheet pan in the preheated oven and roast for 8 to 10 minutes. The goal is for the shrimp to turn a lovely pink and become firm to the touch. Overcooked shrimp can become tough, so keep a close eye on them during the last few minutes.
6. Cool slightly. Once cooked, set the shrimp aside on the baking sheet to cool just a bit. They are best served warm, but not piping hot, allowing the flavors to come through more delicately.
7. Whip up the cocktail sauce. While the shrimp are roasting or cooling, prepare the sauce. In your medium bowl, combine the chili sauce, ketchup, prepared horseradish, freshly squeezed lemon juice, Worcestershire sauce, and hot sauce.
8. Mix thoroughly. Using a small whisk or fork, stir all the sauce ingredients together until they are well combined and smooth. Taste and adjust seasonings if desired – perhaps a touch more horseradish for heat or lemon juice for brightness.
9. Serve and enjoy. Arrange the warm roasted shrimp on a platter. Serve them with a generous bowl of the homemade cocktail sauce for dipping.

Expert Tips & Tricks

• Shrimp Size Matters: While the recipe calls for 12-15 count shrimp, don’t be afraid to use slightly smaller or larger. Just adjust the roasting time slightly; smaller shrimp will cook faster, and larger ones might need an extra minute or two. Always err on the side of undercooking slightly, as shrimp will continue to cook from residual heat.
• The Horseradish Factor: The potency of prepared horseradish can vary. Start with the recommended amount and taste your sauce. If you enjoy a more pronounced kick, don’t hesitate to add another teaspoon.
• Fresh Lemon Juice is Key: Bottled lemon juice simply won’t give you the same bright, clean flavor. Squeeze fresh lemons for the best results in the cocktail sauce.
• Don’t Overcrowd the Pan: This is paramount for achieving beautifully roasted shrimp. If you have more shrimp, use two baking sheets rather than piling them on one. This ensures they roast rather than steam.

Serving & Storage Suggestions

This dish is practically designed for effortless entertaining. Serve the warm, tender shrimp immediately after roasting, arranged attractively on a platter. The vibrant red cocktail sauce in a small bowl alongside makes for a visually appealing and interactive appetizer.

Leftovers of the roasted shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed cold or gently reheated. For reheating, I recommend a quick sauté in a pan with a touch of olive oil for just a minute or two to avoid overcooking. The cocktail sauce will keep in the refrigerator for up to a week.

Nutritional Information

The following is an estimate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	217.3 kcal
Calories from Fat	36 g
Total Fat	4.1 g	6%
Saturated Fat	0.8 g	3%
Cholesterol	294.5 mg	98%
Sodium	1044.3 mg	43%
Total Carbohydrate	10.7 g	3%
Dietary Fiber	1.7 g	6%
Sugars	7.6 g	30%
Protein	32.6 g	65%

(Note: Percentage Daily Values are based on a 2,000 calorie diet.)

Variations & Substitutions

While this recipe is wonderfully straightforward, there’s always room for a personal touch.

• Spicy Kick: For those who love extra heat, consider adding a pinch of cayenne pepper or a finely minced jalapeño to the cocktail sauce.
• Herbal Notes: A sprinkle of fresh chopped parsley or chives over the roasted shrimp just before serving adds a burst of freshness and color.
• Citrus Twist: Instead of just lemon juice in the sauce, a tiny amount of orange juice can add an unexpected depth of flavor.
• Garlic Lover’s Delight: If you’re a garlic enthusiast, a very finely minced clove of garlic can be added to the shrimp before roasting, though be careful not to burn it.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp for this recipe?
A: This recipe is designed for raw shrimp to be roasted. Using pre-cooked shrimp will result in overcooked and rubbery shrimp if you try to roast them. If you must use pre-cooked shrimp, simply chill them and serve them cold with the cocktail sauce.

Q: What if I don’t have Heinz chili sauce?
A: While Heinz chili sauce is recommended for its specific flavor profile, you can substitute another brand of chili sauce. However, be aware that the sweetness and spice levels might vary, potentially affecting the final taste of the cocktail sauce.

Q: How can I tell if the shrimp are cooked perfectly?
A: The shrimp will turn opaque pink and their shape will curl into a “C.” If they curl into a tight “O” shape, they are likely overcooked. They should feel firm but still yield slightly to the touch.

Q: Can I make the cocktail sauce ahead of time?
A: Yes, absolutely! The cocktail sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. The flavors often meld and deepen with time.

Q: What kind of shrimp should I buy?
A: For this recipe, large shrimp (12-15 count per pound) are ideal as they are easy to handle, roast beautifully, and provide a satisfying bite. Both fresh and frozen (thawed) shrimp will work.

Final Thoughts

This recipe for Roast Shrimp with Cocktail Sauce is more than just a dish; it’s a celebration of simple pleasures and elegant entertaining. It’s the kind of recipe you’ll turn to when you want to impress without fuss, or simply when you crave a delicious, fresh, and vibrant appetizer. Paired with a crisp white wine or a light lager, it’s the perfect start to any gathering or a delightful light meal on its own. I encourage you to try it, savor the ease with which it comes together, and enjoy the fantastic flavors. And do let me know how it turns out for you – I always love hearing about your culinary adventures!