Skip to Content

Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce

This quick and easy last-minute appetizer recipe for Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce makes a crowd-pleasing appetizer.

Roasted Shrimp Cocktail w Spicy Sriracha Cocktail Sauce

This post 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.

Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce

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.

Making Roasted Shrimp Cocktail with Sriracha Cocktail Sauce

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?

Be sure to pop over the Kitchen PLAY for more great recipes from the Whole Foods Market Thanksgiving Table series. Also, check out Whole Foods holiday guide for more great ideas.

Roasted Shrimp Cocktail w Spicy Sriracha Cocktail Sauce
Yield: 8 servings

Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce

Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes


  • 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


  1. 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.
  2. In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
  3. 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.
  4. Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
  5. 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.

52 Dip Recipes - Culinary Arts Network

Saturday 14th of March 2015

[…] Dip – at My Baking Addiction Roasted Lemon & White Bean Hummus – at Simply Scratch Spicy Sriracha Cocktail Sauce – at Sarahs Cucina Bella Sun-Dried Tomato Hummus – at Chef in Training Tomato Basil […]


Thursday 9th of January 2014

Oh heavens! I made this for dinner tonight as a main dish (wild rice & buttered peas on the side). My husband raved during dinner & for two hours after. He probably would have raved longer but fell asleep on the couch. I won't ever eat pan fried shrimp again & the spicy sauce ... well, let's just say I'm already telling friends about it! Thanks so much!!

Sarah W. Caron

Thursday 9th of January 2014

Michelle, this totally made my night. So glad you and your husband loved it!!

Impress Your Guests with Shrimp Cocktail | For Women

Tuesday 10th of December 2013

[…] For full recipe visit […]

Kitchen PLAY » Blog Archive Whole Foods Market Thanksgiving Table Kitchen PLAY

Monday 9th of December 2013

[…] Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce - Sarah's Cucina Bella : Sarah'… Says: […]


Monday 2nd of December 2013

This was so good. I went through almost 200 shrimp between two Thanksgiving dinners. I will be making these again. Thank you for the great simple recipe!!

Skip to Recipe