Easy Shrimp Cocktail (2 ways!)

Shrimp cocktail is such a 60’s dish to most people, am I right? But it’s actually really good. Especially for me, since I love shrimp and I’m not old enough to remember the 60’s. I know you can buy the elements at the store, but I prefer to make this shrimp cocktail from scratch. It’s only a few ingredients and takes barely any time at all. Plus, it’s better made fresh. For a spin on the classic, I replaced the typical super-sweet ketchup with a homemade tomato sauce that’s tomatoey, spicy, just the right amount of sweet, and absolutely delish. I also made another version with a mango chili dipping sauce, which is an awesome combination with the shrimp! I hope you enjoy!

Ingredients

If you’re making the tomato sauce, you’ll need:

• Tomato puree
• Ketchup (just a little)
• Red pepper flakes
• Worcestershire sauce
• Lemon juice

If you’re making the mango chili sauce, you’ll need:

• Mango
• Lime juice
• Honey
• Chili sauce such as sambal oelek
• Rice vinegar (optional)

To assemble, you need:

• Shrimp
• Lemon wedges for serving

Tips

• The shrimp are cooked through when they are fully opaque and pink.
• If your sauces are a little too thick, add some water until it’s your desired consistency.
• Don’t forget to adjust your sauce to taste! If you like it more acidic, add some more lime/lemon juice, and if you like it spicy, add more chili!
• Make sure to let the shrimp cool before you serve! You can make the sauce while the shimp is cooling.
• The typical way to serve shrimp cocktail is by arranging the shrimp around the edge of a glass or a bowl filled with sauce. You can also put the shrimp around the edge of a large bowl and put the sauce in a smaller bowl in the middle.

Shrimp Cocktail 2 Ways

A new take on a classic appetizer!

Prep Time: 10 min	Cook Time: 10 min
Total Time: 20 min	Serves: 2

Ingredients

Mango Sauce:

• 1/2 ripe mango, peeled and diced into chunks
• 1 tbsp lime juice
• 2 tsp honey
• 1 tsp sambal oelek or similar chili paste (adjust amount to your spice preference!)
• 1 tbsp rice vinegar (optional)

Tomato Sauce:

• 1 cup tomato puree
• 1 tsp red pepper flakes
• 1 tbsp ketchup
• 1 tsp worcestershire sauce
• 1 tsp lemon juice

Assembly:

• 12 large shrimp, peeled and deveined
• Lemon wedges for garnish (optional)

Instructions

1. Boil shrimp in a small pot of water over medium heat until opaque and cooked through. Remove and let cool.
2. For the mango sauce: Puree mango chunks in a blender until smooth. Add honey, lime juice, chili paste, and rice vinegar. Adjust to taste and add water if it needs thinning.
3. For the tomato sauce: Combine tomato puree, red pepper flakes, ketchup, worcestershire sauce, and lemon juice in a bowl. Adjust to taste and add water if it needs thinning.
4. Arrange shrimp around the edge of a large bowl or serving glass. Serve sauce in a small bowl or in the middle of the serving vessel.
5. Enjoy!

Notes

This recipe is gluten-free and dairy-free.