Roasted Shrimp Cocktail With Aioli

Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.


  • 1 large egg yolk
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, more as needed
  • cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon prepared horseradish
  • 1 teaspoon hot sauce
  • 1 teaspoon ketchup
  • 2 pounds large shrimp, shelled and deveined
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      294 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 205 milligrams cholesterol; 456 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings


  1. In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
  2. Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.

30 minutes

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