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

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!
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer
Cuisine American, Cajun
Servings 4 servings
Calories 215 kcal


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


Cocktail shrimp

  • pounds raw, shell-on shrimp Or 1 pound shrimp already peeled and deveined (21-25 size or larger)
  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning
  • Zest of ½ lemon
  • 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


  • 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.


  • 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.


Sodium: 505mgCalcium: 122mgVitamin C: 3mgVitamin A: 1263IUSugar: 7gFiber: 1gPotassium: 598mgCholesterol: 274mgCalories: 215kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 35gCarbohydrates: 10gIron: 2mg
Keyword appetizer, Cajun, seafood, shrimp
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