Roasted Shrimp co*cktail With Aioli Recipe (2024)

Roasted was so much better than boiled. As is my usual custom, before I cooked the shrimp, I tossed them with 1 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon baking soda, let them sit for 10 minutes and rinsed until the water was clear - I have found it makes previously frozen shrimp of any kind have a fresher taste and eliminates the 'rubbery' texture that is sometimes there.

Just thinking, but couldn't you just sub in 3/4 cup of good prepared mayo for the egg, oil, and lemon juice? You're spiking it with the ketchup, horseradish, and hot sauce, so I don't see the benefit of making the mayo from scratch.

How can a raw egg yolk be used in the sauce without consideration for salmonella poisoning?

Best shrimp co*cktail ever - I will never poach shrimp again. The roasted shrimp is perfect, though I can't imagine cooking it for ten minutes; five was plenty. I have no idea what that picture shows (NYT, can you STOP IT with the photos that don't reflect the recipe?!), but it is not aioli. I used commercial mayonnaise as a base, to accomodate an allergy to raw egg yolk, and added olive oil, garlic, lemon zest and juice, and cayenne to make one of the best aiolis I've ever had.

This is delicious, maintains and enhances the sweet flavor of the shrimp. I boil and reduce the shrimp shells into a broth separately and add it to the co*cktail sauce.

Home made mayo is hands down superior to store bought. It has a freshness that is fantastic. Using an immersion stick it can be made very easily.

I took these roasted shrimp to Thanksgiving as an appetizer and they received rave reviews. I rinsed the shrimp first, blotted them well then just tossed them with olive oil, coarse sea salt (not too much) and pepper before roasting. Super easy and roasting really makes a difference. Super easy and no one believed me that it was so simple.

The lemon juice acidifies the yolk substantially. Acidic mixtures are anathema to bacteria. If you want to take an extra measure of caution, mix the yolk well with the lemon juice, allow to sit 15 minutes, then continue with the recipe.

Salmonella is passed on from a contaminated eggshell not a raw egg yolk. Choose a quality egg purveyor.

You can consider it, and then go ahead with the recipe, anyway.
It's delicious.
fay49's hint is fantastic.

We really loved this dish. Pretty sure the picture that accompanies the recipe shows butter, not aioli. For those complaining of runny/oily aioli I don’t think your mixture emulsified properly. I used my food processor because I was rushed but you’ll probably need to use a whole egg (not just the yolk) in order to get enough volume for it to work. Or at least I always do.

Helman's with olive oilHorsey SauceLemon JuiceStir Fry Small Shrimp (50-60 per lb) in butter

When the alioli breaks its because the oil was added too quickly. You can restore it by adding 1 egg yolk to the mixture and mix it quickly

The aioli i know from my grandpa in France went this way.He had a wooden mortar and cracked the eggs and scrambled in the mortar and added several crushed garlic cloves and salt and then when everything was smooth he would slowly add the oil in a small stream as he whiskered the egg mixture in the mortar . It was tidious but it was delicious. Then we had no talk of salmonella as the eggs came from his hens that morning.

1/2 tspn sugar, 1/2 tspn baking soda 1 tspn salt

Baking the shrimp works well. The aioli is decidedly disappointing. Making mayonnaise first and doubling the horseradish and ketchup would be a LOT better.

Best shrimp co*cktail ever - I will never poach shrimp again. The roasted shrimp is perfect, though I can't imagine cooking it for ten minutes; five was plenty. I have no idea what that picture shows (NYT, can you STOP IT with the photos that don't reflect the recipe?!), but it is not aioli. I used commercial mayonnaise as a base, to accomodate an allergy to raw egg yolk, and added olive oil, garlic, lemon zest and juice, and cayenne to make one of the best aiolis I've ever had.

I’m so disappointed with this recipe! I read all the notes and incorporated a few suggestions, i.e., I soaked the peeled and deveined shrimp with salt, sugar and baking soda for 10 minutes and then rinsed. It makes sense to use good quality mayo instead of making it per the recipe. The shrimp were good but not as good as I’d hoped. Back to steaming shrimp and regular seafood sauce, ketchup, horseradish, lemon and Worcestershire. More predictable.

To get the flavor we like, required an entire jar of horseradish, at least double the hot sauce and 4x the ketchup. Also added a little sour cream for roundness of flavor. Shrimp was perfection at 6 minutes of roasting. Did not salt it b/c co*cktail sauce was salty, but next time I might do a little salt, to give layers of flavor. Used faye49's tip, thank you!

I liked the technique of roasting the shrimp for its convenience, but beware of putting "previously frozen" shrimp on a baking sheet! I used a sheet pan, and was grateful for the sides to contain the moisture from the shrimp. And the sloshing still made a real mess in my oven. I used the seasonings in the recipe, thought about it, and added 1/2 tsp of Old Bay. Still not enough seasoning. But I will roast shrimp again, but not for 10 minutes.

Roasted was so much better than boiled. As is my usual custom, before I cooked the shrimp, I tossed them with 1 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon baking soda, let them sit for 10 minutes and rinsed until the water was clear - I have found it makes previously frozen shrimp of any kind have a fresher taste and eliminates the 'rubbery' texture that is sometimes there. I can't imagine cooking it for ten minutes; five was plenty.

Shrimp were a bit bland, maybe my fault, but I’ll probably add some red pepper, maybe some garlic powder and pprika next time I make it (or just more salt...)

This was delicious and easy and a great go-to when a thunderstorm made me switch plans from grilling the shrimp. It was the main course of a lovely meal made with the Tumeric Rice recipe on this site. The aioli is worth the effort, it came together easily and was a tangy delight to have with the shrimp. I used my immersion blender to make it, and I believe it gave me a good, smooth consistency. I added a little bit more lemon juice, maybe a teaspoon more, and another shake or two of hot sauce.

Delicious! Just delicious! Never going back to regular shrimp co*cktail. My aioli broke, but that was my fault.

To make real easy, from scratch,mayo or alioli I put in the blender at low speed, the juice of 1/2 lemon, 1 egg, salt and pepper and garlic (if doing alioli) and then pour VERY SLOWLY olive oil (or half olive and canola oil). In order to do that I have made a small hole in the blenders cap where the oil goes down as a trickle. You have to "hear" the blender and when it the noise it makes is not continous as it sort of stops and goes, thats it stop adding oil.

Roasted shrimp are delicious. Use a different aioli recipe. The ratio of egg to oil didn't work here. Loved the flavors though.

The aioli i know from my grandpa in France went this way.He had a wooden mortar and cracked the eggs and scrambled in the mortar and added several crushed garlic cloves and salt and then when everything was smooth he would slowly add the oil in a small stream as he whiskered the egg mixture in the mortar . It was tidious but it was delicious. Then we had no talk of salmonella as the eggs came from his hens that morning.

The sauce seemed to settle at the bottom of the container I had it in so we had to keep stirring it before we used it.

Helman's with olive oilHorsey SauceLemon JuiceStir Fry Small Shrimp (50-60 per lb) in butter