ROASTED SHRIMP WITH LOUIS SAUCE

WineCheeseScallops
Dec 30, 2025
5 min read

Updated: Dec 31, 2025

This Roasted Shrimp with Louis Sauce is a retro classic brought back to life with bold flavor, fresh citrus, and just the right amount of heat. Tender oven-roasted shrimp are paired with a creamy, tangy Louis sauce that balances richness with brightness and a subtle kick. It’s elegant enough for entertaining, yet easy enough for a weeknight dinner when you want something that feels special without the stress.

Shrimp and creamy dip with herbs on a plate surrounded by fresh parsley. Gold measuring spoons rest nearby on a wooden surface.

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Whether you serve it chilled as a shrimp salad, spoon it into butter lettuce cups, or pile it onto toasted brioche rolls, this dish delivers big flavor in minimal time. The roasted shrimp stay juicy and flavorful, while the homemade Louis sauce takes only minutes to whisk together — making this recipe a reliable go-to for parties, holidays, or anytime seafood cravings strike.

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Shrimp

Shrimp are one of the most versatile and quick-cooking proteins, making them perfect for both casual meals and elegant presentations. Roasting shrimp intensifies their natural sweetness while keeping them juicy and tender. Using peeled and deveined shrimp saves prep time, and removing the tails makes this dish more fork-friendly — especially when serving as a salad or appetizer.

Hand mixing ingredients in a glass measuring cup on a wooden board. Visible are horseradish jar, knife, grater, green herbs, creating a cooking scene.

Prepared Horseradish

Horseradish is the secret weapon in Louis sauce, delivering a sharp, peppery bite that cuts through the richness of mayonnaise. Prepared horseradish adds depth and heat without overwhelming the sauce, especially when balanced with lemon juice and chili sauce. Draining it well ensures the sauce stays thick, creamy, and perfectly textured.

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Recipe Origin

Raw shrimp in a glass bowl, seasoned with salt and pepper. A hand holds the bowl over a wooden surface, surrounded by lemon and bottles.

Louis sauce has its roots in classic American steakhouse and seafood cuisine, often paired with shrimp, crab, or lobster. Similar to cocktail sauce but creamier and more complex, Louis sauce brings together tangy, spicy, and savory flavors that elevate simple seafood dishes.

This version leans into freshness with real lemon zest, briny capers, and chives for a pop of color and flavor. Roasting the shrimp instead of boiling them adds another layer of richness, making this dish feel modern while still honoring its old-school inspiration.

Lemon zest is being grated into a bowl of cream on a wooden countertop. Green herbs and a jar of salt are visible in the blurred background.

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Tips, Serving Suggestions & Storage

Hot sauce being poured from a red bottle with a green cap into a measuring spoon, over a Pyrex measuring cup on a kitchen counter.

Pat shrimp dry before roasting to ensure they roast instead of steam.
Spread shrimp in a single layer so they cook evenly.
Do not overcook — shrimp are done as soon as they turn pink and firm.
Let shrimp cool before mixing with sauce to prevent thinning the dressing.
Drain horseradish thoroughly to keep the sauce thick.
Adjust Sriracha to taste for more or less heat.
Chill the sauce for 30 minutes for best flavor development.
Serve over chopped romaine, butter lettuce, or arugula for a light meal.
Spoon into toasted buns for a shrimp Louis sandwich.
Store shrimp and sauce separately in airtight containers for up to 2 days.

Close-up of a chef's knife chopping fresh green chives on a wooden cutting board. The blade is angled, showing its sharpness and precision.

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Unique Recipe Qualities

Cooked shrimp on a baking sheet, seasoned with pepper. The shrimp are pink and shiny, sitting in a silver tray. Warm, appetizing mood.

Oven-roasted shrimp add deeper flavor than boiled shrimp.
Homemade Louis sauce is richer and fresher than store-bought.
Balanced heat from horseradish and Sriracha.
Bright citrus flavor from fresh lemon zest and juice.
Capers add a briny contrast that elevates the sauce.
Chives bring freshness and subtle onion flavor.
Works as an appetizer, salad, or sandwich filling.
Elegant presentation with minimal effort.
Naturally gluten-free.
Ideal for entertaining and make-ahead prep.

A tablespoon of capers held over a mixing bowl, with a whisk inside, on a wooden kitchen counter. Text reads "1 tbsp - 15 mL."

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Roasted Shrimp with Louis Sauce

Ingredients

Shrimp arranged on a plate with a bowl of creamy dip garnished with herbs. Measuring spoons and fresh parsley in the background.

For the Shrimp

1 lb shrimp, peeled and deveined, uncooked
1 tablespoon extra virgin olive oil
Kosher salt and black pepper, to taste

For the Louis Sauce

1¼ cups good-quality mayonnaise
½ cup chili sauce
Zest and juice of 1 lemon
1½ tablespoons prepared horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup minced chives (or 2 scallions, minced)
2 tablespoons capers, drained

Instructions

Roast the Shrimp

Preheat oven to 400°F.
Place shrimp on a sheet pan. Toss with olive oil, salt, and pepper, then spread into a single layer.
Roast for 8–10 minutes, until shrimp are pink, firm, and just cooked through.
Remove from oven and set aside to cool.

Prepare the Louis Sauce

In a medium bowl, whisk together mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, salt, and pepper until smooth.
Stir in chives and capers until evenly combined.
Chill until ready to serve.

Serve shrimp chilled or at room temperature with Louis sauce on the side or gently tossed together.

Cooked shrimp on a plate with parsley garnish and a bowl of creamy sauce. Shrimp are seasoned and arranged around the sauce.

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