My boyfriend is a big fan of sriracha, and I have to say that I have joined the sriracha club as well. It can be added to so many things and give classic dishes a tasty twist. I thought this version of shrimp cocktail would be an excellent alternative appetizer for the holidays. Whether you make it for Thanksgiving, Christmas, a friends get together or football game, I guarantee it will quickly be eaten up.
- 2 lbs (give or take) of shrimp, peeled & deveined (fresh or frozen)
- Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Ground Pepper
- 1/2 tsp Mined Garlic
- 1/2 tsp Minced/Chopped Onions
If shrimp are frozen be sure to thaw overnight or thaw under running water day of. Preheat oven to 400. In small container mix salt, pepper, garlic, and onion. Place layer of foil onto baking pan. Lay shrimp in single layer on pan and drizzle with Olive Oil. Sprinkle half of spice mixture onto shrimp. Bake shrimp for 7 minutes. (While shrimp is in oven, refer to sauce instructions.) Take out of oven and flip each individual shrimp. Sprinkle remainder of spices and place back in oven for additional 7-10 minutes. Take shrimp out of oven and eat warm or place in fridge for cold shrimp or later use.
- 1 cup Simply Heinz Ketchup
- 2 TBSP Horseradish (add a little more if you love horseradish)
- 1 TBSP Sriracha (add more to taste for extra kick)
- 2 TBSP Fresh Lemon Juice
While your shrimp is in the oven you can begin preparing the cocktail sauce. In serving bowl mix ketchup, horseradish, sriracha, and lemon juice. Stir and place in fridge until ready to eat. If you prefer your sauce cold, I would suggest making it before cooking shrimp to let it get cold.
Once shrimp is done it’s ready to eat! You can easily make this recipe the day of or 1-2 days ahead of time, it is delicious!