I’ll always have a soft spot for classic Super Bowl snacks like buffalo wings, chili, nachos and pigs in blankets, but I’m also never opposed to mixing things up when the mood (or the menu) calls for it. While I was nosing around Instagram for a little fresh game-day inspiration, I ran across an old Instagram post from Ina Garten where she suggested serving Roasted Shrimp Cocktail Louis."Instead of the usual chips and dip for your Super Bowl party, how about serving Roasted Shrimp Cocktail Louis?" she said in the caption. "It’s over-the-top delicious, and so easy to make for a crowd." Sold!Her caption was convincing, but it was the photo that stopped me mid-scroll. The dish looked bright, elegant and surprisingly unfussy, yet still completely appropriate for a sports-watching crowd. It felt like the perfect way to add something fresh to the table without straying too far from the familiar flavors we all love to eat while watching the game.
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
Shrimp Cocktail Louis is Ina Garten’s spin on the classic Shrimp Louis (or Crab Louis) salad. The origins of the dish are widely debated, depending on who you ask and which part of the West Coast they’re loyal to, but most food historians agree that versions of the salad began appearing on menus at upscale West Coast restaurants between the turn of the 20th century and World War I.Ina’s version skips the lettuce and formal plating and turns the dish into a bold, dippable, crowd-friendly snack, making it especially well-suited for parties and game-day spreads. Fans were quick to share their enthusiasm in the comments.
"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
Louis sauce is a creamy, tangy dressing that lives somewhere between classic cocktail sauce and a dressed-up Thousand Island dressing. It usually starts with mayonnaise and chili sauce, then gets brightness from lemon, heat from horseradish and depth from Worcestershire. Ina’s version adds sriracha, scallions and capers, which gives it extra brininess, punch and texture. It’s rich but balanced, and once you taste it, you immediately start thinking of other ways to use it.
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
This recipe keeps things refreshingly simple. You’ll need two pounds of large peeled, deveined shrimp with the tails on, along with good olive oil, kosher salt and freshly ground black pepper. The Louis sauce is made with mayonnaise, Heinz chili sauce, lemon zest and juice, bottled grated white horseradish, Sriracha, Worcestershire sauce, minced scallions and drained capers. Chances are, you already have most of these ingredients on hand.
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
While the shrimp cool, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, salt and pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the Louis sauce for dipping, and offer a separate bowl for the discarded shrimp tails.
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
I’m not sure I’ll ever boil shrimp for shrimp cocktail again. Ina's method was brilliant. Even after drying the shrimp with paper towels, they still hold enough moisture that 10 minutes in the oven creates the perfect, tender texture. It’s such a clean, easy method.
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.
This dish is a welcome change from all the heavy party apps, and it's a surprisingly cozy dish to eat in the winter while watching a football game. I put this out for four adults, and we nearly polished off the full two pounds. I’ll absolutely be making it again on Super Bowl Sunday. I also loved that I had almost everything I needed already in my fridge and pantry.
Overall, this is a 10/10 recipe for me. It’s resourceful, simple and feels both classic and fresh at the same time.
Related: The Supersmart Shrimp-Cooking Tip Fans Say They’re ‘Sending to Every Person in My Family’
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
If you don’t have chili sauce on hand, I’d confidently swap in ketchup in a pinch. I had to buy chili sauce just for this recipe, and while it’s traditional, ketchup would absolutely work too.
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.
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Related: 25 Classic Ina Garten Recipes to Make All the Time
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