Garlic Butter Shrimp Cocktail with Spicy Horseradish Sauce

Name: Garlic Butter Shrimp Cocktail with Spicy Horseradish Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 appetizer servings, about 4–5 shrimp each
Cuisine: International
Ingredients: 2 pounds (907 g) large raw shrimp, peeled and deveined, tails on, 16–20 shrimp per pound; weight is after peeling; 2 tablespoons (28 g) unsalted butter, melted and slightly cooled; 1 tablespoon (15 ml) olive oil; 4 garlic cloves, finely minced, about 4 teaspoons; 2 teaspoons finely grated lemon zest; 1 tablespoon (15 ml) fresh lemon juice; 1/2 teaspoon (3 g) fine sea salt; 1/4 teaspoon freshly ground black pepper; 1 cup (240 g) ketchup; 3 tablespoons (45 g) prepared horseradish, lightly drained; use prepared horseradish, not creamy horseradish sauce; 2 tablespoons (30 ml) fresh lemon juice; 2 teaspoons (10 ml) Worcestershire sauce; 1 teaspoon (5 ml) vinegar-based hot sauce; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 large lemon, cut into 8 wedges; Crushed ice for a separate serving tray, if desired

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Garlic Butter Shrimp Cocktail with Spicy Horseradish Sauce is a festive, make-ahead appetizer featuring lemon-garlic roasted shrimp, served chilled with a bright, tangy cocktail sauce.

Yield: 8 appetizer servings, about 4–5 shrimp each
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes, including 40 minutes chilling

Quick Ingredients

Shrimp: 2 pounds large raw shrimp, peeled and deveined, tails on, 16–20 shrimp per pound
Garlic butter: 2 tablespoons unsalted butter, melted; 1 tablespoon olive oil; 4 garlic cloves, finely minced; 2 teaspoons lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper
Cocktail sauce: 1 cup ketchup, 3 tablespoons drained prepared horseradish, 2 tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot sauce
To serve: 2 tablespoons chopped fresh parsley and 1 lemon cut into 8 wedges

Do This

1. Heat the oven to 425°F (220°C). Pat the thawed shrimp thoroughly dry.
2. Stir together the cocktail sauce ingredients, cover, and refrigerate.
3. Mix the melted butter, olive oil, garlic, lemon zest, 1 tablespoon lemon juice, salt, and pepper. Toss with the shrimp.
4. Arrange the shrimp in one uncrowded layer on a rimmed baking sheet. Roast for 8–10 minutes, until opaque and 145°F (63°C) in the thickest part.
5. Transfer the shrimp to a clean, chilled shallow metal tray, leaving pooled cooking liquid behind. Refrigerate for 40 minutes, or until 40°F (4°C) or colder.
6. Arrange the chilled shrimp around the sauce, sprinkle with parsley, and add lemon wedges. Keep cold until serving.

Why You’ll Love This Recipe

Big flavor, simple technique: A quick roast brings out the sweetness of the shrimp while garlic, butter, and lemon do the seasoning.
A lively homemade sauce: Prepared horseradish adds a clean, punchy heat that balances the sweet tomato base.
Perfect for entertaining: Both the shrimp and sauce can be prepared the day before.
Beautiful without fuss: Tail-on shrimp, lemon wedges, and fresh parsley make an inviting centerpiece for an appetizer table.

Grocery List

Seafood: 2 pounds peeled and deveined raw shrimp, tails on, labeled 16–20 per pound
Produce: 1 garlic bulb, 2 large lemons, and 1 small bunch flat-leaf parsley
Dairy: Unsalted butter
Pantry: Olive oil, fine sea salt, black pepper, ketchup, prepared horseradish, Worcestershire sauce, and hot sauce

Full Ingredients

For the Garlic Butter Shrimp

2 pounds (907 g) large raw shrimp, peeled and deveined, tails on, 16–20 shrimp per pound; weight is after peeling
2 tablespoons (28 g) unsalted butter, melted and slightly cooled
1 tablespoon (15 ml) olive oil
4 garlic cloves, finely minced, about 4 teaspoons
2 teaspoons finely grated lemon zest
1 tablespoon (15 ml) fresh lemon juice
1/2 teaspoon (3 g) fine sea salt
1/4 teaspoon freshly ground black pepper

For the Spicy Horseradish Cocktail Sauce

1 cup (240 g) ketchup
3 tablespoons (45 g) prepared horseradish, lightly drained; use prepared horseradish, not creamy horseradish sauce
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon (5 ml) vinegar-based hot sauce

For Serving

2 tablespoons finely chopped fresh flat-leaf parsley
1 large lemon, cut into 8 wedges
Crushed ice for a separate serving tray, if desired

Lemon shopping note: Buy 2 large lemons. Zest and juice one for the shrimp and sauce, then cut the second into wedges. You will need 3 tablespoons of juice in total.

Sauce yield: About 1 3/8 cups, enough for approximately 2 3/4 tablespoons per serving.

Garlic Butter Shrimp Cocktail with Spicy Horseradish Sauce – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the shrimp

Heat the oven to 425°F (220°C) with a rack in the center. Set out a large rimmed baking sheet; use two sheets if necessary to avoid crowding. Place a separate, clean shallow metal tray in the refrigerator to chill.

If using frozen shrimp, thaw them completely before beginning. Check that the dark vein has been removed, leave the tails attached, and pat the shrimp very dry with paper towels. Dry shrimp roast more evenly and will not release as much water into the garlic butter.

Step 2: Make the spicy horseradish sauce

In a small bowl, stir together the 1 cup ketchup, 3 tablespoons drained prepared horseradish, 2 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot sauce. Mix until evenly combined.

Cover and refrigerate while you prepare the shrimp. This gives the flavors time to mingle and ensures the sauce is cold when served.

Step 3: Coat the shrimp with lemon-garlic butter

In a large bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, salt, and pepper. Add the shrimp and toss thoroughly so each one has a light coating.

Spread the shrimp on the baking sheet in a single layer, leaving a little space between them. Scrape any garlic remaining in the bowl over the shrimp. Roast immediately rather than leaving the raw shrimp to sit in the lemon juice.

Step 4: Roast just until juicy and opaque

Roast for 8–10 minutes, checking at 8 minutes. The shrimp should be opaque and pearly white with pink edges, and their tails should curl into loose C shapes. They do not need to brown.

For the most reliable check, insert an instant-read thermometer sideways into the thickest part of a large shrimp; it should reach 145°F (63°C). Remove the pan promptly when the shrimp are done. If using two baking sheets, rotate their positions halfway through cooking.

Step 5: Chill the shrimp promptly

Using tongs, transfer the cooked shrimp to the clean, chilled metal tray in a single layer. Bring along the garlic clinging to the shrimp, but leave excess pooled butter and cooking liquid on the roasting pan. This keeps the finished appetizer lightly coated rather than sitting in firm, chilled butter.

Refrigerate promptly for 40 minutes, or until the shrimp reach 40°F (4°C) or colder. Leave the shallow tray uncovered during initial chilling, away from raw foods, then cover once cold. For faster cooling, nest the metal tray over a larger tray of ice while it chills in the refrigerator. Allow extra chilling time if needed.

Step 6: Arrange the platter and serve

Spoon the cold cocktail sauce into a small bowl and place it in the center of a chilled serving platter. Arrange the shrimp around it, with their tails facing outward for easy picking up. Sprinkle with the chopped parsley and tuck the lemon wedges around the edges.

For a longer gathering, nest the platter over a separate tray of crushed ice without letting melting ice touch the shrimp. Keep any extra shrimp refrigerated and replenish the platter in small batches.

Pro Tips

Buy by count, not just the size label: “Large” and “jumbo” vary between brands. A count of 16–20 shrimp per pound gives you generous cocktail-sized shrimp.
Use fresh prepared horseradish: Its heat fades after opening. A recently opened jar delivers the brightest flavor; drain off loose liquid before measuring.
Avoid overcooking: Shrimp continue cooking briefly on a hot baking sheet, so move them to the chilled tray as soon as they are done.
Expect a delicate chilled coating: Butter naturally firms when cold. Using a modest amount, adding olive oil, and leaving excess drippings behind keeps the shrimp pleasant to eat.
Thaw gently: Refrigerate frozen shrimp overnight. For quicker thawing, place them in a leakproof bag submerged in cold water, changing the water every 30 minutes, and cook as soon as thawed.

Variations

Milder cocktail sauce: Reduce the prepared horseradish to 1 tablespoon and omit the hot sauce. Keep the lemon juice and Worcestershire sauce as written.
Extra-spicy cocktail sauce: Increase the prepared horseradish to 4 tablespoons and the hot sauce to 2 teaspoons.
Dairy-free shrimp: Replace the 2 tablespoons butter with 2 tablespoons olive oil, for 3 tablespoons olive oil total. Roast and chill as directed.

Storage & Make-Ahead

Make ahead: Roast and chill the shrimp up to 1 day before serving. Store them covered in a shallow container, separate from the sauce, parsley, and lemon wedges. The cocktail sauce can be made up to 3 days ahead; stir before serving.

Refrigeration: Keep everything at 40°F (4°C) or colder. For best quality, eat the cooked shrimp within 2 days of cooking and use the sauce within 4 days of making it. Store sauce that has not been used for dipping separately from any sauce on the serving platter.

Serving safety: Unless the shrimp are continuously held at 40°F (4°C) or colder, discard them after 2 hours out of refrigeration, or after 1 hour when the surrounding temperature is above 90°F (32°C). Refrigeration does not reset this time limit.

Nutrition (per serving)

Estimated for one-eighth of the shrimp and sauce, excluding optional serving ice. Values vary with shrimp, ketchup, and horseradish brands.