What really pulled me in was how unfussy it all seemed. Instead of hauling out a big pot of boiling water to poach shrimp, Ina roasts them on a sheet pan with olive oil, salt and pepper, then serves them with a bold, creamy Louis sauce for dipping. Once I connected the dots, that this recipe comes from Ina's iconic book, Cook Like a Pro, I knew it was going to be a home run. It perfectly captures her whole philosophy: simple techniques, smart shortcuts and dishes that feel elevated without being intimidating.I loved that this recipe feels familiar but still different. You still get the classic shrimp cocktail vibe, but the oven-poached shrimp add simplicity and flavor, while the Louis sauce brings a creamy complexity to the standard cocktail sauce. It’s the kind of dish that feels special enough for guests but easy enough that you’re not stuck in the kitchen missing the game.In other words, it felt like the perfect Super Bowl experiment: something new, a little fancy but still completely crowd-friendly. I was excited to give it a try!Related:My Father-in-Law Cracked the Code to the Best-Ever Shrimp Cocktail?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Is Ina Garten’s Shrimp Cocktail Louis?
Courtesy Jeanette Donnarumma
"My family loved this. Thank you so much. So easy!!” said one person. "This is the only way I make shrimp cocktail since the first time I saw you do it this way YEARS ago! Everyone always comments on how delicious it is!" added another. All of the fan excitement got me hyped to try it out on my friends.Related: The Best & Easiest Way to Make Perfectly Cooked Shrimp, According to Ina Garten
What Is Louis Sauce?
Courtesy Jeanette Donnarumma
Related: 8 Easy Game Day Dips at Sam’s Club That Will Wow Your Crowd
Ingredients Needed for Ina Garten's Shrimp Cocktail Louis
Courtesy Jeanette Donnarumma
Related: Al Roker’s New Orleans-Style Shrimp Moves a Classic Dish to the Grill
How To Make Shrimp Cocktail Louis
Courtesy Jeanette Donnarumma
Start by preheating the oven to 400°F. Dry the shrimp well with paper towels, then place them on a sheet pan with olive oil, salt and pepper.
Courtesy Jeanette Donnarumma
Toss the shrimp to coat in the oil and spread them out in a single layer. Roast for 10 minutes, until the shrimp are firm and just cooked through, then set them aside to cool.
Courtesy Jeanette Donnarumma
Related: My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp
Ina's Shrimp Cocktail Louis: My Honest Thoughts
Courtesy Jeanette Donnarumma
The Louis sauce was delicious and a fun, unexpected twist. You definitely get that familiar shrimp cocktail vibe from the chili sauce and horseradish, but the added ingredients make it feel more layered and exciting than standard cocktail sauce.
Overall, this is a 10/10 recipe for me. It’s resourceful, simple and feels both classic and fresh at the same time.
3 Tips for Making Ina's Shrimp Cocktail Louis
Next time, I’d double the Louis sauce and keep it in the fridge for salads throughout the week—it’s that good!
2. Make some swaps
3. Get ahead
Because the shrimp need to cool after roasting, you can easily cook the shrimp and make the dip the night before, so all you have to do it plate the dish when guests arrive.
Related: 25 Classic Ina Garten Recipes to Make All the Time
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