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Shrimp Cocktail Recipe with the Best Sauce (VIDEO)

Impress everyone with a homemade Shrimp Cocktail. Learn how to make the best oven-baked shrimp and zesty shrimp cocktail sauce. This is so much better than a store-bought shrimp ring.

Just like our Shrimp Ceviche appetizer or Pico De Gallo, this roasted shrimp and cocktail sauce tastes even better the next day after the flavors meld so this is an excellent make-ahead recipe. Watch the video tutorial below and see how easy this is.

Shrimp cocktail recipe with zesty cocktail sauce served on a platter with lemon wedges

This post may contain affiliate links. Read my disclosure policy.

This recipe was adapted from Ina Garten’s Roasted Shrimp Cocktail from one of my favorite cookbooks, Back to Basics.

Shrimp Cocktail Video Tutorial

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What is Shrimp Cocktail?

A Shrimp Cocktail is an appetizer with large cooked shrimp or prawns served with a tomato-based zesty cocktail dipping sauce. It is often packaged in supermarkets as a “shrimp ring” and typically sold refrigerated or frozen.

This homemade shrimp cocktail takes minutes to prepare and the flavor is so much better and is comparable to a shrimp cocktail you’d order in a fancy restaurant. Also, roasted shrimp are more flavorful than the boiled shrimp sold in supermarkets and you can’t beat a homemade cocktail sauce.

Shrimp dipped into shrimp cocktail sauce recipe

What is the Best Shrimp for Shrimp Cocktail?

The extra-large shrimp (16-20 count per pound) look best in a shrimp cocktail ring. This recipe also works great with the large shrimp (18-25 counts per pound). We recommend 2 lbs of shrimp to feed a crowd. Look for fresh or frozen shrimp that is:

  • Raw (uncooked)
  • Fresh, or frozen (most shrimp are sold frozen)
  • Headless (head-on shrimp can get mushy and take more time to prepare)
  • Wild-caught (if available)
  • Tail-on – creates a handle for easier serving
  • “EZ peel” or Already peeled and deveined – saves time
Close up of peeled and deveined baked shrimp with tail on

How to Cook Shrimp

Baked shrimp is so fast, easy, and hands-off like our Baked Honey Cajun Shrimp or our popular Cheesy Stuffed Shrimp. You don’t have to flip the shrimp and they turn out perfect every time. There’s something about roasting shrimp that amplifies their sweetness. If you prefer boiled, check out our boiled shrimp tutorial.

  1. Prep Shrimp – Peel and devein shrimp if needed then rinse and thoroughly pat dry shrimp paper towels and place them on a large rimmed baking sheet.
  2. Oil and Season – Drizzle with olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Bake – Toss together, arrange in a single layer and bake at 450˚F.
How to bake shrimp on a baking sheet in the oven

Shrimp Baking Chart

Shrimp cooks quickly and it’s important not to overbake or they will rubbery. Take them out when they turn pink and are just cooked through. For even baking, ensure that your shrimp are fully thawed and patted dry. Also, bake in a fully pre-heated oven at 450˚F so they bake up quickly and seal in their juices.

  • Large 21 to 25 ct shrimp, bake 6-7 min
  • Extra-large 16-20 ct shrimp, bake or 8-10 min
  • Jumbo 11-15 ct shrimp (or U-15), bake 10-11 min
Perfectly baked shrimp on serving platter with shrimp cocktail sauce

How to Make the Best Shrimp Cocktail Sauce

Shrimp cocktail sauce is easier than you think. Once you try homemade, you won’t want the store-bought sauce again! It’s really just a matter of combining ingredients: ketchup, a mild chili sauce, prepared horseradish (sold in the refrigerator section of the grocery store), fresh lemon juice, Worcestershire sauce, and a dash of your favorite hot sauce.

Is it Spicy? Add the horseradish sauce and hot sauce to taste depending on how much of a spicy kick you like. Just keep in mind the sauce does mellow out after refrigeration so I always make it slightly spicier than I think I need.

Shrimp cocktail sauce process shots with ketchup, chili sauce, horseradish, lemon juice and hot sauce ingredients for shrimp cocktail sauce stirred together

Our Best Shrimp Appetizers

These shrimp appetizers are always the first to disappear at parties and always get rave reviews. For more appetizer inspiration, explore all of our Appetizer Recipes Here.

Shrimp Cocktail is impressive enough to serve at your New Years Party, for game-day, or when you need to satisfy that fierce craving for shrimp (remember you can make it ahead and it keeps well in the fridge).

Shrimp Cocktail Recipe with the Best Sauce

4.96 from 45 votes
Prep Time: 22 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Shrimp cocktail with baked shrimp and homemade shrimp cocktail sauce on platter with lemon wedges
Impress your guests with this homemade Shrimp Cocktail Recipe. Learn how to make the best oven-baked shrimp and zesty cocktail sauce in just 15 minutes. This is so much better than a store-bought shrimp ring.
Skill Level: Easy
Cost to Make: $ varies by shrimp size
Keyword: shrimp cocktail
Cuisine: American
Course: Appetizer, Sauce
Calories: 143
Servings: 10 people as an appetizer

Ingredients

Baked Shrimp Ingredients:

Shrimp Cocktail Sauce Ingredients:

Instructions

  1. Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.

  2. Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.

  3. Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.

Recipe Notes

*If using smaller 18-25 count shrimp, roast 6–7 min

Nutrition Facts
Shrimp Cocktail Recipe with the Best Sauce
Amount Per Serving
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 229mg76%
Sodium 1143mg50%
Potassium 192mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 19g38%
Vitamin A 154IU3%
Vitamin C 14mg17%
Calcium 142mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Sandra
    March 30, 2022

    I purchased cooked, tail on large shrimp – can I still roast them in the oven??

    Reply

    • Natashas Kitchen
      March 30, 2022

      Hi Sandra, since they are already cooked, putting them into the oven will cause them to get rubbery and hard. I recommend only using raw shrimp for this recipe.

      Reply

  • Julie
    March 23, 2022

    Awesome recipe. Adding 1 part chili sauce to 1 part ketchup makes a wonderful cocktail sauce.

    Reply

    • NatashasKitchen.com
      March 23, 2022

      Thank you for sharing that with us, Julie!

      Reply

  • Yul Lorip
    January 26, 2022

    Hi, how many days in advance can I make these? Is two days in advance not good, only one day before?

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Hi Yul, I think making it ahead a day or two should be okay as long as you refrigerate it.

      Reply

  • Matt
    January 22, 2022

    Another great recipe! Thank you. Never stop doing what you are Doing! 🙂

    Reply

    • Natashas Kitchen
      January 22, 2022

      You’re so nice! Thank you, Matt!

      Reply

  • Katia
    January 19, 2022

    Great video (as always you’re fun to watch) and great looking recipe! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      January 19, 2022

      You’re welcome and thanks a lot for watching!

      Reply

  • Sheila
    January 13, 2022

    Thank you for this quick and easy recipe. Absolutely delicious. The sauce is outstanding.
    As suggested by one of the comments I used some of the sauce to put over cream cheese. It went great with crackers.

    Reply

    • Natashas Kitchen
      January 13, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Sheila!

      Reply

  • Mary K. Christiansen
    January 9, 2022

    I’ve only ever seen prepared horseradish sauce in a bottle on the condiment aisle of my grocery store. What brand horseradish sauce do you use found in the refrigerator section?

    Reply

    • Natashas Kitchen
      January 10, 2022

      Hi Mary, it’s usually near the seafood section or refrigerated condiments/ dressing. We found it is fresher with a better flavor.

      Reply

  • Cindy King
    January 2, 2022

    Natasha, I really love all of your recipes and I trust that they will come out great. I made the shrimp and cocktail sauce exactly the way your recipe says for Christmas day appetizer for 20 people and it was a hit!! Thank you so much.

    Reply

    • Natasha's Kitchen
      January 2, 2022

      Yay, that’s fantastic feedback! Thank you so much for sharing, Cindy. I’m glad it was a huge hit.

      Reply

  • Amy Wilson
    January 1, 2022

    Always boiled my shrimp for cocktail. After trying this…never again!! Shrimp retained their shrimp taste and were not gummy. Thank you for this delicious recipe. They were a hit last night on New Year’s Eve with the family.

    Reply

    • Natashas Kitchen
      January 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Amy!!

      Reply

  • RoRo
    December 29, 2021

    Hi Natasha, The shrimp was delicious…couldn’t stop eating them. Wasn’t a big fan of the cocktail sauce but I usually don’t like that kinda stuff anyway. I just made my go-to sauce with ketchup, mayo and tobasco. In hindsight I should have just added mayo to your sauce and made it creamier. Will try that next time. Thank you for all your recipes….luv them!

    Reply

    • Natasha's Kitchen
      December 29, 2021

      Sounds good and no worries, as long as you enjoyed it!

      Reply

  • Carmen
    December 28, 2021

    Hi Natasha, what olive oil you use for the recipe? Looks amazing I want to make it for New Year, I love shrimp

    Reply

    • Natashas Kitchen
      December 28, 2021

      Hi Nada, I purchased my Olive oil at Costco, and it worked great for this!

      Reply

  • Makinitreal
    December 27, 2021

    This cocktail sauce is amazing! I used to just use just horseradish and catsup but no more!! It was a hit and my sister got to take what was left of the sauce (we ran out of shrimp) home and you’d think she just got the best gift of the evening by her reaction. I’m new to this site and so happy I found it. My twin sister lead me here and you are her go to for all things food!
    Thank you

    Reply

    • Natashas Kitchen
      December 27, 2021

      I’m so happy it was a hit! Thank you so much for sharing that with me.

      Reply

  • DawnieR
    December 26, 2021

    I really do not like being taken to ‘PUBLIC’ when I click on a recipe in your emails, Natasha. I want to be taken to YOUR WEBSITE, where the recipe is. ‘PUBLIC’ is just another completely USELESS ‘social media’ website that I do NOT want to be directed to. Please STOP sending us to there! I, for one, want to go to YOUR WEBSITE, and that is it!

    Reply

    • Natasha
      December 27, 2021

      Hi Dawnie, it helps to support our site so we can keep providing recipes for free without charging a subscription (which no one is requesting right now). If you click on the recipe image in public, it will take you right to the recipe.

      Reply

  • Amanda
    November 24, 2021

    Holy cow! This is the easiest, tastiest shrimp cocktail I have ever made! I can’t wait to serve it as a Thanksgiving appetizer tomorrow…if we don’t devour it before then!

    Reply

    • Natashas Kitchen
      November 24, 2021

      It really is the best! I’m so glad you enjoyed it!

      Reply

  • Lisa
    October 26, 2021

    This sauce was amazing! I wish I would have made more shrimp since I had some sauce leftover and nothing left to dip! The roasted shrimp was also great, but that sauce oh I’m excited to make it again!

    Reply

    • Natashas Kitchen
      October 26, 2021

      Isn’t it the best! I’m so glad you loved it!

      Reply

    • Gordon McBride
      November 6, 2021

      I find things to dip like crackers and anything like cheese, summer sausage …
      The sauce works with just ketchup, lemon juice, horseradish and Tabasco adjusted to taste or heat.

      Reply

  • Lorenzo
    September 23, 2021

    Where is the lemon squeezer that you mentioned would be in the notes?

    Reply

  • Linda
    May 6, 2021

    I accidentally left my freezer door open a crack and the only casualties were the shrimp. Tried this and it is by far the best cocktail sauce I’ve ever tasted and I grew up on the Gulf Coast of Texas where cocktail sauce is plentiful. Thanks for this. Linda

    Reply

    • Natashas Kitchen
      May 6, 2021

      I’m so glad you gave this a try, Linda! Thank you so much for sharing that wonderful review with me.

      Reply

  • DIANE PAQUET
    April 21, 2021

    je t’aime beaucoup NATACHA tu mets du piquant dans mes jours j’aime beaucoup tes recettes

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so happy you’re enjoying my recipes, Diane!!

      Reply

  • Theresa
    February 7, 2021

    Love your Shrimp cocktail sauce I love all your recipes that I made so far, Thank you for sharing

    Reply

    • Natasha's Kitchen
      February 7, 2021

      You are very welcome, Theresa I hope you’ll love my other recipes too!

      Reply

  • tim cochran
    February 1, 2021

    229 mg cholestorol 1143 mg sodium per serving? How many shrimp in a serving? This can’t be that healthy?

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Tim, that will depend on the size of the shrimp using. This recipe serves ten as an appetizer, and you’re using anywhere from 16-20 shrimp, depending on size. So about two pieces per serving. You can see our servings size on the printable recipe card. I hope that helps.

      Reply

      • tim cochran
        February 2, 2021

        I got my info off of the nutrition disclosure. It doesn’t say what is an amount per serving. I would love to try this but the numbers aren’t adding up.

        Reply

        • Natasha
          February 2, 2021

          Hi Tim, the nutrition label is for each serving. The number of servings is listed in the serving size and for this recipe, it is 10 servings.

          Reply

          • tim cochran
            February 2, 2021

            OK Got it. Thank you so much. I CAN have it. Keep them coming. Great job Thanks Again

  • Katya
    December 31, 2020

    One of the best shrimp cocktail we ever had, yum! Thank you, never going back to boiling.

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so glad you enjoyed it!

      Reply

      • Sheri
        January 19, 2021

        Where did you buy the shrimp for this recipe?

        Reply

        • Natashas Kitchen
          January 20, 2021

          Hi Sheri, we purchased it at our local grocery store.

          Reply

  • Capt. Ray Markham
    December 29, 2020

    I love your shrimp cocktail sauce! A quick tip for nubie shrimp eaters– the tail-on shrimp you have when you pick them up to eat, if you pinch the last segment that has the shell on when you eat it, the meat will squeeze out and you’ll have nothing but a tail with a shell left. No waste! 🙂

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Thank you for sharing some tips with us. So helpful!

      Reply

  • Paula J Augustyn
    December 15, 2020

    Best cocktail sauce ever! I’ve made this recipe twice, first with shrimp and again on top of
    a cream cheese crab appetizer and both times it was excellent! Thank you!

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Wow, sounds awesome! I’m so glad you tried both varieties and you loved both. Thank you for sharing that with us, Paula.

      Reply

  • Sue
    December 8, 2020

    OMG! Natasha! This was amazingly delicious! Those shrimps were so juicy and the sauce was just PERFECT! Just out of curiosity, is there any other sauce to replace chili sauce or Worcestershire sauce?

    Reply

    • Natasha's Kitchen
      December 8, 2020

      That is awesome, Sue. I have not tried any other sauce but feel free to experiment and test which one you would like!

      Reply

    • Lola G
      December 30, 2020

      I have a similar recipe that calls for 1 C ketchup (no chili sauce) and 1 tsp garlic powder, with the rest of the recipe being the same. It is so good, won’t buy cocktail sauce again!

      Reply

  • Priscilla Martin
    November 29, 2020

    when I roast my shrimp, somehow the shape changes and becomes wider than what I see in your pictures….and these are shelled, deveined….any suggestion to keep them from not curling

    Reply

    • Natasha
      November 30, 2020

      Hi Priscilla, It could be due to the size of shrimp used. Smaller shrimp tend to curl up more. Also, make sure you use raw shrimp and cooking pre-cooked shrimp will cause them to shrink and become rubbery.

      Reply

  • John
    November 29, 2020

    I add a small amount of hot Chinese mustard and it punches up the flavor.

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Nice one, thanks for sharing that with us. I think I will try that next time too!

      Reply

  • Colleen
    November 25, 2020

    Have never roasted shrimp for cocktail! Never boiling again! Very yummy! My family will love this appetizer.. Thanks Natasha!
    PS Note to self:
    Never Ever buy shrimp with shells & not deveined 😳

    Reply

    • Natasha
      November 25, 2020

      Peeled and deveined are way easier to prepare. I’m so happy you loved the shrimp cocktail recipe.

      Reply

  • Mike
    November 14, 2020

    Hi, after finishing in the oven should we just let get to room temp and then put in the fridge to cool it so we can have it served cold?

    Reply

    • Natasha
      November 16, 2020

      Hi Mike, yes that is correct. You can serve at room temperature or chill to serve cold.

      Reply

  • Liz
    October 27, 2020

    The BEST shrimp cocktail I’ve ever tasted. I didn’t have a chance to make the cocktail sauce but I made the shrimp, very easy and delicious. I had friends over and they all had something to say about the shrimp…you were right it was a hit…Thanks for sharing!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Love it! You might want to try the cocktail sauce too next time, it makes the dish more special but I’m so glad you and your friends enjoyed this!

      Reply

  • Dee p
    October 12, 2020

    Made it for my husband and son, they loved it. Thank you.
    Can you please share the link for the lemon squeezer?

    Reply

    • Natashas Kitchen
      October 12, 2020

      Hi Dee, I’m so glad your family enjoyed this! We have our favorite citrus squeezer in our Amazon Shop HERE!

      Reply

  • Carrie
    August 6, 2020

    Love your recipes. The cocktail sauce and tater sauces are to die for. I would love to see a Remoulade Sauce.

    Reply

    • Natashas Kitchen
      August 6, 2020

      Great idea! Thank you for that suggestion!

      Reply

  • Rosahan Alayon
    July 28, 2020

    Hi Natasha: I made the shrimp cocktail sauce. It was delicious. I will never buy the store bought again. How long can it keep in the fridge? Everything I tried making is so quick and easy and delicious too.

    Reply

    • Natasha's Kitchen
      July 29, 2020

      I am so glad you tried this recipe, it’s one of the best! I haven’t tried storing it for more than 3 days.

      Reply

  • LB Davis
    July 25, 2020

    The best cocktail sauce ever. Better than store bought.

    Reply

  • joe
    July 5, 2020

    i always boil my shrimp not anymore love the roast shrimp thank you

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Thanks for sharing!

      Reply

  • Elisa Miller
    May 10, 2020

    The whole shrimp dish is amazing. It didn’t last long during our Mother’s Day celebration, and it was the highlight of the appetizer table. Thank you for sharing your talent.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Hello Elisa, you are so welcome! Nice to know that everyone loved it, thanks for giving this recipe a try!

      Reply

  • Karen Byus
    March 5, 2020

    I Love Shrimp. I love all your recipes. I especially like the nutrition facts, but never a serving size. This information on all your recipes would be really helpful to everyone. Thanks 😊

    Reply

    • Natasha's Kitchen
      March 6, 2020

      Thanks for the great feedback, Karen. I hope you love all the recipes that you try.

      Reply

  • Anne Watson
    February 2, 2020

    Making this for Super Bowl Sunday-absolutely delicious!!!

    Reply

    • Natashas Kitchen
      February 3, 2020

      I’m so glad you enjoyed that Anne! Thank you for that wonderful review!

      Reply

  • Nicole
    January 28, 2020

    I made this for New Years Eve and it was the biggest hit. I will never buy it from the store again. In fact going to make this for this Sunday’s Superbowl Thank you so much.

    Reply

    • Natashas Kitchen
      January 28, 2020

      Isn’t the flavor amazing! Thank you for that wonderful review, Nicole!

      Reply

  • Joseph
    January 27, 2020

    just a small tip after sauce is to your taste and just before serving squeeze fresh lemon juice on top do not mix in so when shrimp is dipped the lemon juice on top adds a slice lemon bite before the sweeter sauce crosses palate

    Reply

    • Natashas Kitchen
      January 27, 2020

      Thank you so much for sharing that with me!

      Reply

  • Rose Brittain
    January 23, 2020

    The best shrimp cocktail I’ve ever tasted. Easy to make and sooooo delicious. Thanks.

    Reply

    • Natashas Kitchen
      January 23, 2020

      Hi Rose!! Sounds like you found a new favorite! Thank you for that awesome review!

      Reply

      • Lori
        May 10, 2020

        Delicious! Soooooo much better than the store bought pre-cooked shrimp and the cocktail sauce is amazing. Another winner Natasha!

        Reply

        • Natasha's Kitchen
          May 10, 2020

          So glad you loved it, Lori. Thank you for your excellent feedback!

          Reply

  • Nana
    January 18, 2020

    Hello! I’ve trying your recipes and I love them all. Ty

    Reply

    • Natashas Kitchen
      January 18, 2020

      That’s so great! Thank you for sharing that with me, Nana!

      Reply

  • Yasmin
    December 30, 2019

    love food so i will surely try many of them i also love to cook different food.

    Reply

    • Natashas Kitchen
      December 30, 2019

      I hope you enjoy our recipes, Yasmin!

      Reply

  • Steve Wilcox
    December 28, 2019

    Love your video recipes. The shrimp was great. HOWEVER your lemon tip not so great. I went to try it with my wife and company sitting there and it just exploded out the ending drenching them in lemon juice and lemon seeds. Needless to say they weren’t impressed with the trick. LOL

    Reply

    • Natashas Kitchen
      December 28, 2019

      Oh no! I haven’t had that happen before, Steve!

      Reply

  • Rachael Yerkes
    December 28, 2019

    perfect for new years eve!

    Reply

    • Natashas Kitchen
      December 28, 2019

      It sure is! The flavor is amazing!

      Reply

  • Krissy Allori
    December 27, 2019

    Yum! This shrimp is so good! I made it for our family gathering and they gobbled it up.

    Reply

    • Natasha
      December 27, 2019

      You were quick to make it! I’m so happy your family loved the shrimp cocktail recipe. Thanks for sharing that with me!

      Reply

    • Patricia
      January 1, 2020

      Made this today for my family and wow what a big difference! I even had a small shrimp ring (so we could compare) next to the platter of these shrimp. My husband said you could taste the ocean and the sweetness. It was so easy to prepare. Thank you, we’ll definitely forgo the shrimp ring instead for this!

      Reply

      • Natashas Kitchen
        January 2, 2020

        I’m so glad you enjoyed it, Patricia! Thank you for the wonderful review!

        Reply

        • Victoria
          January 4, 2020

          Too bad we have to see toe nail fungus ads while reading your instructions! Lol. I will try the shrimp cocktail this week for sure. Where is link for the lemon squeezer? Thank you!

          Reply

          • Natashas Kitchen
            January 5, 2020

            Hi Victoria, We haveour favorite lemon juicer here for you

  • Susan
    December 27, 2019

    Hi Natasha
    Your recipes are awesome!!!
    Thank you for sharing…
    I love your bubbly
    personality… as well.

    Reply

    • Natashas Kitchen
      December 27, 2019

      You’re so nice! Thank you, Susan!

      Reply

  • Katie
    December 27, 2019

    This is always a hit with my family around the holidays!

    Reply

    • Natashas Kitchen
      December 27, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Katie!

      Reply

  • Shrimp fan
    December 27, 2019

    Hi Natasha,

    I find it hard to peel shrimp and leave the tail on. Any tips on how to do this? And/or is it ok to just take the tail off?

    Thanks,
    George

    Reply

    • Natasha
      December 27, 2019

      Hi George, it is easier to just remove the tail and you can absolutely do it. The tail is left on for presentation purposes and it serves as a nice handle if you want to serve the shrimp as a finger food/appetizer but you can take the tails off. I pinch the last little section before the tail as I’m removing the shells to keep the tails from coming off.

      Reply

      • George
        December 27, 2019

        Thanks, Natasha, and excellent video and explanation about why roasting is better than boiling/poaching.

        Reply

        • Natasha
          December 27, 2019

          You are very welcome! It’s also really easy. I hope you love the shrimp cocktail recipe.

          Reply

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