Roasted Shrimp Cocktail With Lemon-Horseradish Aioli

This twist on a dinner party classic embraces the signature flavors of shrimp cocktail and comes together in less than 30 minutes. Typically, shrimp cocktail brings to mind a large platter of chilled shrimp and a sweet, tangy sauce. We’re opting for roasting instead of the traditional poaching method to give this old-school appetizer even more flavor. The shrimp are paired with a horseradish-forward sauce to create a perfect winter-season appetizer. Serve the shrimp cocktail warm or chilled to suit your snacking occasion.

How to roast:
The typical method for shrimp cocktail requires poaching, but roasting them at a high temperature brings out their natural sweetness and keeps each piece succulent. Season the shrimp with extra-virgin olive oil, salt, and pepper to taste. Be sure to flip each piece to ensure even cooking. After just 6 minutes, the shrimp is ready.

The aioli:
Similar to a classic cocktail sauce, this version is just as punchy with plenty of horseradish. This sauce comes together quickly using store-bought mayonnaise, horseradish, and lemon juice. Use prepared white horseradish and drain out any excess liquid. For fiery horseradish flavor, use 2 tablespoons, but if you prefer a mild sauce, start with less and add to taste. Top the finished sauce with lemon zest to make all the flavors pop. If you’re craving more conventional tomato cocktail sauce, add a bit of ketchup to balance the horseradish with a touch of sweetness.

How to serve:
This dish can be served warm or chilled—the key is to let the sauce rest in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Did you make this? Let us know how it went in the comments!