Roasted Shrimp Cocktail with Lemon-Horseradish Aioli Recipe

Introduction

This roasted shrimp cocktail with lemon-horseradish aioli offers a refreshing twist on a classic appetizer. The tangy aioli perfectly complements the tender, juicy shrimp roasted to perfection. It’s an elegant yet simple dish that’s ideal for entertaining or a special treat at home.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1/4 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 teaspoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon chopped fresh parsley

Instructions

1. Step 1: In a small bowl, combine the mayonnaise, prepared horseradish, and fresh lemon juice. Cover and refrigerate until cold, about 30 minutes, to let the flavors meld.
2. Step 2: Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels and place them in a medium bowl. Add the olive oil, season with kosher salt and freshly ground black pepper, and toss to coat evenly.
3. Step 3: Arrange the shrimp in a single layer on a foil-lined baking sheet, spacing them about 1/2 inch apart. Roast in the oven, turning shrimp halfway through, until they turn pink and are cooked through, about 5 to 6 minutes.
4. Step 4: Transfer the roasted shrimp to a serving platter. Serve at room temperature or chilled. Spoon the chilled aioli into a bowl, then sprinkle with lemon zest and chopped parsley. Add a final crack of black pepper and serve the aioli alongside the shrimp for dipping.

Tips & Variations

• For extra heat, stir a pinch of cayenne pepper or a dash of hot sauce into the aioli before chilling.
• Fresh horseradish can be used instead of prepared for a more pungent kick—just adjust the amount to taste.
• Serve the shrimp over a bed of ice or mixed greens for a more elegant presentation.
• Leftover roasted shrimp can be tossed into salads or wraps for quick lunches.

Storage

Store leftover shrimp and aioli separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in the oven or serve cold. The aioli is best served chilled and should be consumed within 2 days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used but make sure to thaw them completely, then pat dry before roasting to achieve the best texture.

Is this dish suitable for meal prep?

Absolutely! The shrimp and aioli can be prepared ahead and refrigerated, making it a convenient option for entertaining or quick servings throughout the week.

Roasted Shrimp Cocktail with Lemon-Horseradish Aioli Recipe

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4.9 from 129 reviews

This Roasted Shrimp Cocktail with Lemon-Horseradish Aioli is a vibrant and elegant appetizer featuring perfectly roasted shrimp served with a zesty, creamy sauce. The aioli is made by combining mayonnaise with horseradish and lemon, providing a tangy kick that complements the succulent, tender shrimp roasted to juicy perfection. Ideal for entertaining, this dish is simple yet sophisticated, perfect for serving at parties or as a light starter.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Aioli

• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1/4 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice

Shrimp

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 teaspoons extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Garnish

• 1 teaspoon chopped fresh parsley

Instructions

1. Prepare the Aioli: In a small bowl, mix together the mayonnaise, prepared horseradish, and fresh lemon juice until well combined. Cover and refrigerate the aioli for about 30 minutes to chill and allow the flavors to meld.
2. Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the shrimp.
3. Season the Shrimp: Pat the peeled and deveined shrimp dry using paper towels to remove excess moisture. Transfer to a medium bowl, drizzle with extra-virgin olive oil, and season generously with kosher salt and freshly ground black pepper. Toss well to evenly coat the shrimp.
4. Roast the Shrimp: Arrange the shrimp in a single layer on a foil-lined baking sheet, spacing them about 1/2 inch apart for even cooking. Roast in the preheated oven for 5 to 6 minutes, turning halfway through the cooking time, until the shrimp are pink and opaque.
5. Serve: Transfer the roasted shrimp to a platter. Serve them at room temperature or chilled. Top the lemon-horseradish aioli with the remaining lemon zest and chopped fresh parsley, season with additional black pepper if desired, and offer it alongside the shrimp for dipping.

Notes

• For best results, make sure the shrimp are thoroughly dried before roasting to ensure they roast instead of steam.
• You can prepare the lemon-horseradish aioli a few hours in advance to deepen the flavors.
• If fresh parsley is unavailable, feel free to substitute with fresh chives or dill.
• Serve as an appetizer with crusty bread or as part of a seafood platter.

Keywords: roasted shrimp, shrimp cocktail, horseradish aioli, lemon aioli, easy shrimp appetizer, seafood appetizer, roasted seafood