This quick and easy last-minute appetizer recipe for Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce was created for the Whole Foods Market Thanksgiving Table series with Kitchen PLAY. All opinions are my own.
There are some people who have their Thanksgiving menu finalized in October, their shopping list all prepared and their table set a week in advance. I remember a neighbor when I was young walking me through her substantial Thanksgiving preparations. Her table was exquisite, as was her decorating.
Still, I’m not one of those people. I keep my table pretty simple and really focus on the food — though I won’t have a menu ready for another two weeks. I do generally have a good idea of what’s hitting the table early in November though. My Thanksgiving menu is always a combination of tried and true favorites that my family must have every year, and a few new things designed to make Thanksgiving special and different.
This year, I am changing up our Thanksgiving appetizer routine. See, for the last half dozen years, I have gone as simple as possible. Cheese plates. Olive trays. Bread. And everyone loves all that. But adding in a few make-ahead appetizers can make the pre-Thanksgiving dinner fare extra special.
This Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce is a perfect addition to this year’s menu. It’s a quick and easy recipe, yes. But it’s also perfect for making ahead. Though this is delicious served hot from the oven, it’s also fabulous served chilled. So I will whip this up Wednesday night and have it ready to go when guests arrive Thursday.
I am a huge Whole Foods Market fan, and especially love their seafood department. For this recipe, I picked up frozen jumbo shrimp in a two-pound package (did you know that Whole Foods sometimes offers discounts for bulk purchases like this?) and peeled and deveined it at home — it’s easier than it sounds. I also hit the spice aisle for 365 Everyday Value Garlic Granules and Onion Granules, which makes the shrimp extra flavorful — delivering a delicious appetizer for everyone, whether they use cocktail sauce or not.
How to Oven Roast Shrimp
Start with good quality shrimp. I prefer shrimp that is at least large size (but bigger is better), though medium shrimp would certainly work as well.
To prepare the shrimp for roasting, peel and devein it. For shrimp cocktail, leave the tails on. However, if you will be using in salads, rice bowls, pastas, etc, then removing the tail prior to cooking is a good idea.
Rinse the shrimp in cool water and pat dry. Dry shrimp roast better. Spread on a baking sheet, and drizzle with olive oil. Season with salt and pepper.
Roast at 400 degrees for 15-20 minutes, flipping once, until opaque.
Planning Your Thanksgiving Meal
When you are getting ready to host Thanksgiving, you do want to spend some time preparing that menu, shopping list and also preordering your holiday-musts — like just the right turkey. It doesn’t have to be a month ahead, but a week or two in advance is a really good idea. You can also pop over to the Whole Foods Website to preorder platters and some holiday items (it seems to vary by store). That way, you can be sure that just the right items are available when you need them.
What are you planning for your Thanksgiving appetizers?
Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce
- 2 lbs extra-large or larger shrimp peeled and deveined with tails on
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic granules granulated garlic
- 1/2 tsp onion granules granulated onion
For the Sauce:
- 1 cup ketchup
- 2 tbsp horseradish
- 1 tbsp sriracha sauce
- 2 tbsp fresh lemon juice
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil -- or regular aluminum foil sprayed with nonstick spray. Arrange the shrimp on the baking sheet and drizzle with olive oil.
- In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
- Bake the shrimp for 7 minutes and then flip. Sprinkle with the remaining half of the spice mixture. Bake for an additional 7-10 minutes until cooked through.
- Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
- Serve the shrimp hot from the oven with the sauce, or chill the shrimp and the sauce and serve later or the next day.
Disclosure: I was compensated for my participation in the Whole Foods Thanksgiving Table series on Kitchen PLAY but all opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.