Easy Shrimp Cocktail (2 ways!)

tags: gluten-free, pescetarian, dairy-free,

Posted on June 16, 2021 • 3 minutes • 511 words

Table of contents

shrimp cocktail

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

Boil shrimp in a small pot of water over medium heat until opaque and cooked through. Remove and let cool.
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.
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.
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.
Enjoy!