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!
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.