Baked Not Boiled Shrimp Cocktail with Lemon Sauce

Linda Dalton


Ina Garten has been roasting shrimp for ages and claims that the roasting process adds flavor to the shrimp that the boiling method takes away.I love her recipe, but wanted to add a little something of my own, so I zested a lemon, squeezed the juice, tossed the shrimp in the citrus bath and served the cold shrimp with dipping sauces.

pinch tips: How to Peel & Devein Shrimp








1 lb
shrimp, 16-20 count peeled and de-veined- i leave the tails on
2 tsp
olive oil
1/4 tsp
kosher salt
1/4 tsp
black pepper
zest of one lemon
juice of one lemon

Directions Step-By-Step

Pre heat oven to 400 degrees. Combine shrimp with olive oil, salt and pepper and place in 9 x 13 inch baking pan. Roast 8 minutes. When shrimp are cooking, zest and squeeze the juice from your lemon.
When shrimp are done and still hot, toss with the lemon juice and the zest. Let cool and refrigerate.
Serve with your favorite cocktail/dipping sauce. I like Sambal Okek right out of the jar; good ol' Russian dressing with a dash or two of bottled horseradish; and sweet Thai chili sauce- again right out of the jar. I agree with Ina- there's no reason to boil shrimp ever again.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American