A gorgeous platter of Roasted Shrimp Cocktail is the perfect way to share a meal with friends this summer. This recipe is sponsored by my friends at Stonewall Kitchen. As always, all opinions are my own.
For effortless summertime entertaining, Shrimp Cocktail is a staple in my recipe rotation. It’s a classic appetizer for a seafood dinner, or an al fresco nosh on a warm summer night.
I often like to refresh the dish by roasting the shrimp instead of the traditional poaching or steaming methods. This bold, Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Roasted Garlic Remoulade is always a hit!
Restaurant-Quality Meals At Home with Stonewall Kitchen
One of the things I love about Stonewall Kitchen’s products is that they let me add a gourmet flair to my table at a moment’s notice. I have a Stonewall section in my pantry that I keep stocked for easy entertaining!
I was so excited to learn that one of my favorite seafood restaurants, Legal Sea Foods, had joined the Stonewall Kitchen family of brands. Both Stonewall Kitchen and Legal Sea Foods have been leaders in the food industry for decades.
Their partnership launched earlier this year with 8 signature products. From cocktail and tartar sauces, to vinaigrettes and marinades, you’ll find the staples you need for cooking seafood like a pro.
I can’t wait to see the new items that they’re releasing in their July, 2019 product launch!
Roasted Shrimp Cocktail Dipping Sauces
One of my favorite products in the Legal Sea Foods by Stonewall Kitchen line is the House Cocktail Sauce. It has a great balance between heat and tang, and is exactly what you’d expect from a restaurant-quality sauce.
This cocktail sauce is delicious straight out of the jar, and a fantastic base for getting creative in the kitchen. I like to add a dash of celery salt, Worcestershire sauce, and a splash of vodka to make an easy Bloody Mary Cocktail Sauce. It really does taste like the classic cocktail!
I also love to offer my guests a creamy remoulade for dipping. Stonewall Kitchen’s Roasted Garlic Mustard adds full-bodied flavor to the sauce, without having to roast garlic yourself.
Whisked together with mayonnaise (I love Stonewall’s Farmhouse Mayo), capers, lemon juice, and snipped chives, this remoulade brings the perfect cooling touch to the zesty roasted shrimp.
Choose one sauce, or serve both for an epic Roasted Shrimp Cocktail platter!
Roasting the Shrimp
What Size Shrimp Should I Buy?
For an impressive presentation, I like to use colossal, or U-12 to U-15 shrimp. (The “U” stands for “under,” meaning that there are “under 12” or “under 15” shrimp in a pound.) These shrimp are particularly meaty and look gorgeous on a platter.
If you can’t source this size, or prefer smaller shrimp, 16/20’s (16-20 count per pound) and 26/30’s (26-30 count per pound) work well. I wouldn’t go smaller than these counts for roasted shrimp cocktail to ensure that they stay tender through the cooking process.
Buy the shrimp raw and peel and devein them, leaving the tails on, prior to roasting.
Seasoning and Roasting the Shrimp
I like to use the Napa Valley Naturals by Stonewall Kitchen Everyday Extra Virgin Olive Oil to roast my shrimp. Stonewall Kitchen acquired Napa Valley Naturals in 2018. Their line of exceptional oils and vinegars have been a fantastic addition to Stonewall’s family of brands. I’ve loved each of the varieties I’ve tried.
Last stop before roasting: these shrimp need a little seasoning! Stonewall Kitchen’s Maine Seafood Rub has been a staple in my spice drawer for years. It’s a great way to season chowder, grilled fish steaks, a seafood boil, and these roasted shrimp.
Once tossed with the oil and rub, these shrimp only need up to 10 minutes in a 400 degree F oven (depending on size) to roast to perfection. While classic shrimp cocktail is served chilled, roasted shrimp can be served either chilled or slightly warm. We like them both equally!
This recipe is a great starter to a seafood dinner menu! Try serving it with my Crab Stuffed Flounder, which also uses some of these Stonewall Kitchen ingredients, for a showstopper summer meal at home.
You can purchase all of the Stonewall Kitchen family products featured in this post in their Company Stores, at their extensive network of local retailers, or online. I’ve linked to the product pages in the recipe card, and you can visit their Store Locator to find where Stonewall Kitchen is carried near you.
Roasted Shrimp Cocktail with Two Dipping Sauces
For the Shrimp
- 2 pounds raw shrimp peeled and deveined, tails on*
- 2 tablespoons Napa Valley Naturals by Stonewall Kitchen Everyday Extra Virgin Olive Oil
- 2-3 teaspoons Stonewall Kitchen Maine Seafood Rub (depending on how zesty you like your shrimp)
For the Bloody Mary Cocktail Sauce
- 1 jar Legal Sea Foods by Stonewall Kitchen House Cocktail Sauce (8.75 ounces)
- 1 tablespoon vodka
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon celery salt
- hot sauce , to taste (optional)
For the Roasted Garlic Remoulade
- 1 cup mayonnaise
- 2 tablespoons Stonewall Kitchen Roasted Garlic Mustard
- 1-2 teaspoons fresh lemon juice (to taste)
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons capers , drained and minced
- 1 tablespoon snipped chives or chopped fresh parsley
- hot sauce , to taste
Bloody Mary Cocktail Sauce
- Whisk together cocktail sauce, vodka, Worcestershire sauce, and celery salt. Season to taste with hot sauce if you like your cocktail sauce spicier. Cover and refrigerate for at least 30 minutes for the flavors to meld.
Make the Roasted Garlic Remoulade
- Whisk together mayonnaise, mustard, lemon juice, Worcestershire sauce, capers, and chives. Add hot sauce to taste. Cover and refrigerate for at least 30 minutes for the flavors to meld. Serve chilled.
Roast the Shrimp
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or foil.
- Toss shrimp with extra virgin olive oil and Maine seafood seasoning. Spread into a single layer on the pan and roast for 8-10 minutes, until pink and opaque.
- Serve warm or chilled with lemon wedges and Bloody Mary Cocktail Sauce, Roasted Garlic Remoulade, or both for your guests to try!