I Tried Ina Garten’s Famous Shrimp Cocktail, and It Changed Everything

When it comes to appetizers, Ina Garten is queen. I’ll always look to her archives for delicious takes on classics, like deviled eggs, stuffed mushrooms, bruschetta, and my favorite one to serve—shrimp cocktail. 

Ina’s recipes are appealing for so many reasons. They’re genius in their simplicity and economy, masterfully combining a modest list of ingredients into something great. Often, she’ll have some genius detail in the method of preparation that also sets her version apart—just a little tweak that changes the way you make something you’ve always taken for granted.

Why Ina Garten’s Shrimp Cocktail Rules All Others

Take Ina’s shrimp cocktail, for instance. In most recipes, the shrimp are generally poached or steamed, left pale and unseasoned. They’re mostly meant to function as a vehicle for a tangy cocktail sauce. Store-bought cocktail sauces can lean quite sweet, but they’re good enough for a basic, no-fuss preparation.

Rather than using one of these common cooking methods, Ina seasons the shrimp with salt, pepper, and olive oil, then roasts them at high heat until they’re just cooked through. It doesn’t take any longer than poaching, but roasting concentrates their flavor, and the simple seasoning is a huge improvement to none at all.

Her cocktail sauce recipe is really just a combination of other condiments; you stir them all together in a bowl and you’re done. The addition of fresh lemon juice perks up everything and makes it taste freshly made. Depending on the ketchup you choose, the sweetness will fluctuate. (I like Portland Ketchup, which is heavier on the tomato and lighter on the sugar, making for a nice, tangy cocktail sauce. Heinz or Hunt’s will give you a sweeter result.)

Tips for Making Ina’s Roasted Shrimp Cocktail

Whether you’re looking for a way to spruce up your usual holiday appetizer spread or just want to throw together an indulgent starter, consider Ina’s shrimp cocktail. My biggest tip: If you’re using smaller shrimp than Ina recommends—she calls for jumbo, but they can sometimes be difficult to find—you’ll want to lower the 8 to 10 minute cooking time. Check for doneness at 5 minutes, and go from there.

The shrimp are fully cooked when their internal temperature reaches 145ºF, and you don’t want to go much higher, or they’ll quickly go from tender to tough. It’s the only detail of this recipe that requires a bit of extra attention. Nail the cooking time, and you’ll have perfect shrimp to enjoy with your perfect cocktail sauce.

Speaking of her cocktail sauce: It isn’t just good on shrimp. I’ll sometimes make a budget fish and chips dinner, air-frying Trader Joe’s fish nuggets or breaded cod fillets and serving them with the cocktail sauce, plus homemade tartar sauce. Ina’s tartar sauce is excellent too, by the way—no surprises here.