Roasted Shrimp Cocktail Louis | Recipes

Ingredients

• 907 g (2 lb)large shrimp (16–20 per pound), peeled and deveined, tails on
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)salt, for the shrimp
• 2.5 ml (½ teaspoon)pepper, for the shrimp
• to tastemayonnaise
• to tastechilli sauce
• to tastelemon zest
• to tastelemon juice
• to tastehorseradish
• to tasteSriracha
• to tasteWorcestershire sauce
• 5 ml (1 teaspoon)salt, for the sauce
• 2.5 ml (½ teaspoon)pepper, for the sauce
• to tastespring onions
• to tastecapers

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Roast the shrimp

   Pat the shrimp dry with paper towels. Put them on a baking tray with the olive oil, 5 ml (1 teaspoon) salt and 2.5 ml (½ teaspoon) pepper; toss to coat and spread in a single layer. Roast for 10 minutes, until firm and just cooked through, then set aside to cool.

3. 3

   Mix the sauce

   Meanwhile, whisk the mayonnaise, chilli sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 5 ml (1 teaspoon) salt and 2.5 ml (½ teaspoon) pepper together in a medium bowl. Stir in the spring onions and capers.

4. 4

   Arrange to serve

   Arrange the cooled shrimp on a platter and put the sauce in the middle for dipping. Set out a separate bowl for the discarded shrimp tails.

What is shrimp cocktail Louis?

Shrimp cocktail is a classic appetiser of cooked shrimp served with a dipping sauce. The Louis-style dressing is creamy and tangy, with chilli sauce, lemon, horseradish and Worcestershire adding layers of sharpness and heat.

This version roasts rather than boils the shrimp, then serves them cool around a central bowl of sauce. That makes it straightforward to prepare as a platter for a gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 24g protein, 4g carbs, 13g fat.

Shrimp provide most of the protein, while the mayonnaise contributes much of the fat and energy; the chilli sauce adds some carbohydrate. Serve with plenty of crisp salad and a modest amount of bread or crackers for a more balanced plate.

Why roast the shrimp?

Dry shrimp: patting them thoroughly before cooking helps the oil and seasoning cling, and avoids excess moisture on the tray.

Single layer: give each shrimp space so it cooks evenly rather than steaming in a crowded pile. Use a second tray if necessary.

Getting the doneness right

Watch the clock: the recipe calls for 10 minutes at 200°C (400°F), but shrimp size and oven behaviour can affect the timing.

Look for cues: properly cooked shrimp turn opaque and feel firm. Take them out as soon as they are just cooked, since lingering heat can make them tough.

Balancing the Louis sauce

Creamy base: mayonnaise gives the sauce its body, while chilli sauce brings sweetness and a tomato-like tang.

Bright finish: lemon, horseradish, Sriracha and Worcestershire make the flavour sharper and more savoury. Stir in the spring onions and capers last so their texture stays distinct.

Serving the platter

Chilled shrimp: let the cooked shrimp cool before arranging them, so the sauce stays thick and the platter is comfortable to eat.

Easy sides: serve with lemon wedges, crisp lettuce or cucumber, and bread or crackers. Keep a separate bowl nearby for the tails.

Make-ahead timing

Cook the shrimp in advance and let them cool, then refrigerate them until close to serving. Keep the sauce covered and chilled separately, and arrange the platter shortly before serving.

Recipe notes & tips

• Dry the shrimp well before tossing them with oil and seasoning.
• Arrange the shrimp in one layer so they cook evenly.
• Check the shrimp at 10 minutes and remove them as soon as they are firm and opaque.
• Let the shrimp cool before setting them out with the dipping sauce.
• Taste the sauce before serving and adjust its heat with the Sriracha.

Variations

• Extra lemon: add a little more lemon zest for a brighter sauce.
• More heat: increase the Sriracha gradually to suit your preference.
• Herby finish: fold chopped parsley into the sauce just before serving.
• Lettuce cups: serve the shrimp in crisp lettuce leaves with a spoonful of sauce.
• Smaller bites: use smaller shrimp and begin checking them earlier in the cooking time.

Common mistakes to avoid

• Wet shrimp: they can release excess moisture; pat them dry thoroughly before roasting.
• Crowded tray: the shrimp may cook unevenly; spread them in one layer or use another tray.
• Overcooking: shrimp turn tough when left in the oven too long; check for firmness and opacity at 10 minutes.
• Warm serving platter: hot shrimp can thin the sauce; cool the shrimp before arranging them.
• Over-seasoned sauce: salt and sharp condiments can build quickly; taste the mixture before adding anything extra.

How to store

Refrigerate cooked shrimp and sauce separately in covered containers and use within 2 days. Serve the shrimp chilled; if you prefer them warm, reheat gently until hot rather than cooking them for long enough to toughen.

Frequently asked questions