Roasted prawn cocktail

Ina Garten has improved the classic prawn cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce
By Ina Garten, the Barefoot Contessa
Roasted prawn cocktail
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the shrimp

  • 900 g extra large shrimps, or king prawns
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp freshly ground black pepper

For the sauce

  • 120 ml chilli sauce
  • 120 ml tomato ketchup
  • 3 tbsp prepared horseradish
  • 2 tsp freshly squeezed lemon juice
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp tabasco


1. Preheat the oven to 200C/180 fan/gas 6.

2. Peel and devein the shrimp, leaving the tails on. Spread them on baking sheet in one layer, drizzled with the olive oil, salt, and pepper. Roast for 8-10 minutes, until just pink and firm and cooked through. Set aside to cool.

3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco in a bowl. Serve as a dip with the roasted shrimps.

For more Barefoot Contessa recipes check out Ina Garten's book - The Barefoot Contessa: Back to Basics

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