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Up close shot of Cajun cocktail shrimp topped with parsley and lemon zest with cocktail sauce.
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Cajun Shrimp Cocktail

Cocktail shrimp with a Cajun twist. These plump and juicy shrimp are coated with Cajun spices and roasted, then dunked into a tangy homemade Cajun cocktail sauce. These are the perfect appetizer for a dinner party, or throw them into a salad or wrap. This is a quick and easy recipe that’s ready in under 20 minutes!
Course Appetizer
Cuisine American, Cajun
Keyword appetizer, Cajun, seafood, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 215kcal
Author Lauren LeBlanc

Equipment

  • gloves
  • Baking sheet/sheet pan
  • Parchment paper or aluminum foil
  • Measuring spoons
  • zester
  • Citrus juicer
  • Measuring cup or small bowl

Ingredients

Cocktail shrimp

  • 1½ pounds raw, shell-on shrimp Or 1 pound shrimp already peeled and deveined (21-25 size or larger)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon cajun seasoning
  • Zest of ½ lemon
  • fresh parsley finely chopped, optional

Cajun cocktail sauce

  • ½ cup ketchup
  • 1 tablespoon horseradish
  • 1 teaspoon cajun seasoning
  • ½ teaspoon hot sauce (I like Louisiana or Crystal)
  • ½ teaspoon lemon juice
  • 1 clove garlic minced
  • Zest of ½ lemon

Instructions

  • MIX: Combine all ingredients for cocktail sauce and mix well. Refrigerate for at least 30 minutes before serving.
  • PREP: Preheat the oven to 425°F and place the rack in the middle position. Peel and devein shrimp and pat dry. Cover a large baking sheet with parchment or aluminum foil. Toss shrimp in oil, then cajun seasoning and lemon zest. Space out on the baking sheet.
  • ROAST: Roast the shrimp for 5-10 minutes or until shrimp are opaque pink and just cooked through.
  • SERVE: Serve hot or chilled, topped with fresh chopped parsley and lemon wedges.

Notes

  • You want to use fairly large shrimp for shrimp cocktail. I like to use sizes that are at least 21-25 or larger, meaning they have at most 25 shrimp per pound. The smaller the number, the larger the shrimp.
  • How to store leftovers: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Shrimp are better when eaten the day they are made.
  • How to freeze: I don’t recommend freezing this recipe.
  • How to reheat: These cocktail shrimp are best served hot and fresh, or chilled. I don’t recommend reheating them once they have been cooled, as the shrimp can become rubbery.

Nutrition

Calories: 215kcal | Carbohydrates: 10g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 505mg | Potassium: 598mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1263IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg