Recipe Background
Juicy shrimp served with a zesty homemade cocktail sauce for the ultimate classic appetizer.
This Nevada Shrimp Cocktail is how you do shrimp cocktail, period. It's everything you want in the most classic and refreshing appetizer in history — the shrimp are lovely, juicy, and pink, with that wonderful seafood balance of sweet and savory. Served cold with classic homemade cocktail sauce, Nevada Shrimp Cocktail is the kind of dish you serve to the high-roller at the casino... or the high-roller in your kitchen (aka you)!
Ingredients
For the shrimp:
- 2 pounds raw shrimp peeled and deveined, tails on
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For the cocktail sauce:
- 1/2 cup ketchup
- 1/2 cup mild chili sauce
- 3 tablespoons prepared horseradish plus more, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce plus more, to taste
- 1 lemon cut into wedges, for serving
Directions
- Preheat the oven to 450 degrees F.
- If frozen, thaw the shrimp according to the package directions.
- Rinse the shrimp under cold water and pat them dry with paper towels.
- Place the shrimp on a large, rimmed baking sheet.
- Drizzle the shrimp with the olive oil.
- Sprinkle the shrimp with the sea salt and the black pepper and toss to coat.
- Arrange the shrimp in a single layer on the baking sheet.
- Bake the shrimp until they are pink and reach an internal temperature of 145 degrees F, about 8-10 minutes.
- Immediately transfer the shrimp to a serving plate; do not leave them on the baking tray, as they will overcook.
- In a bowl, add the ketchup, the chili sauce, 3 tablespoons of the horseradish, the Worcestershire sauce, and 1/2 teaspoon of the hot sauce and whisk to combine.
- Taste the sauce and add the extra horseradish and the extra hot sauce, as needed.
- Cover and refrigerate the shrimp and the sauce for at least 1 hour and up to overnight.
- Serve the shrimp with the sauce and the lemons.
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