Shrimp Cocktail Recipe

05 July 2024 Bookmark0
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This Asian Shrimp Cocktail is going to be your new favorite way to make shrimp cocktail!

Shrimp cocktail is a standard appetizer that normally makes an appearance at most events. It’s true, anybody find it irresistible and it’s simply clean to make. There’s in no way any leftover shrimp cocktail, proper? Leftovers of quite a few different apps constantly manifest – but the shrimp are always long gone.

Shrimp Cocktail Recipe

I love to roast our shrimp as opposed to boiling it like in this Roasted Shrimp Cocktail recipe. I assume it offers the shrimp extra taste than boiling it in water but definitely both approaches are suitable.

So for this Asian Shrimp Cocktail recipe I took that equal technique of roasting the shrimp however simply introduced a few Asian flavors to the mixture. One extra step on this recipe is a short marinade…but it only takes a half an hour. I used soy sauce, garlic, fresh ginger and sesame oil for the marinade and it worked out flawlessly. you can upload some cayenne if you want to make those shrimp highly spiced or maybe a squeeze of sriracha would be properly.

Shrimp Cocktail Recipe


  • 1 lb. large shrimp, peeled with the tails left on and deveined

For the marinade

  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon hoisin
  • 1 tablespoon fresh grated ginger
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon sriracha (optional)


  • Chopped scallions


  1. Region the shrimp in a shallow dish or a sealed plastic bag.
  2. Mix all the components together for the marinade and pour over the shrimp, tossing to coat.
  3. Let the shrimp marinate in the fridge for at least a 1/2 an hour or up to at least one hour.
  4. Warmness the oven to 400 levels.
  5. Place the shrimp on a baking sheet sprayed with cooking spray, discarding the extra marinade.
  6. Roast the shrimp for five mins, dispose of from the oven and flip over, then roast for another 5 minutes on the alternative aspect.
  7. Serve warm or chilled with chopped scallions for garnish.


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