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Five-Minute Shrimp Cocktail Sauce |  |
Quick Cocktail Sauce, Made from Scratch. Just Five Minutes & Six Ingredients. Budget Friendly. Weeknight Easy, Weekend Special. Potluck & Party Friendly. Easy DIY. Low Carb. Naturally Gluten Free.
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Homemade.
Semi-Homemade.
Store-Bought.
A few years back, food celebrity Michael Ruhlman threw down a BLT challenge. Make your own bread. Cure your own bacon. Grow your own lettuce and tomato. And yes, definitely make your own Homemade Mayonnaise for BLTs.
A few folks not only accepted the challenge but went still further, growing their own wheat, raising their own pig, raising chickens for the mayo's egg. Over achievers?! Maybe but wow, I do salute them.
But is it my idea of summer fun? your idea of summer fun? No way, not when such great results are so close at hand.
This DIY shrimp cocktail sauce definitely falls in the "semi-homemade" camp, relying on just six ingredients I'm willing to bet may already be in your fridge.
I love that it's seasoned to taste and sized to need.
Many nights, we like a small bite before dinner. How much cocktail sauce do you need for maybe three shrimp? or five? Not much.
With homemade cocktail sauce, make only what you need for now: no more jar of cocktail sauce hanging out on the refrigerator door getting crusty for months and months.
About This Recipe
- Five-Minute Shrimp Cocktail Sauce is one of those "extras" that somehow just gives an appetizer like shrimp cocktail a special bit of oomph.
- Every ingredient is distinctive and there are just six of them!
- Ingredient List = ketchup + mayonnaise + onion + horseradish + Worcestershire + lemon juice + optional hot sauce
- Allow about five minutes to mix the Cocktail Sauce. It's ready-to-eat straight away but if you have time, refrigerate it for a few hours, allowing the flavors to meld and ripen.
- The color is a pretty pale red, the grated onion gives it a nubbly texture.
- As written, the recipe yields a single cup of Cocktail Sauce but it's easy to scale up or down, depending on what you need.
You Might Wonder Be Wondering ...
Have another question? Ask away, I'll do my best to answer!
- What about skipping the onion? Yes but ... Grated onion gives the cocktail sauce a certain special sharpness that is just so good. If you're onion-averse, maybe start with a single tablespoon and give it a taste. Add more as you see fit ...
- Would low-fat mayonnaise work? You bet. I don't recommend non-fat mayo, however.
For Best Results
For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!
Mix in Two Steps Mix the thicker ingredients (ketchup, mayo, onion and horseradish) really well before stirring in the liquid ingredients (Worcestershire, lemon juice, hot sauce). It's a small thing, but it's easier to avoid lumpy bits of mayo this way.
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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe for homemade cocktail sauce hits the mark, go ahead, save and share! I'd be honored ...
FIVE-MINUTE SHRIMP COCKTAIL SAUCE
Time-to-table: 5 minutes but flavors do meld over 24 hours
Makes about 1 cup
- 1/2 cup (135g) ketchup
- 1/4 cup (56g) mayonnaise
- 1/4 cup (40g) grated onion
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire
- Hot sauce, optional & to taste
- Roasted Shrimp, for serving, preferably chilled
With a small whisk or a fork, stir together the ketchup, mayonnaise, onion and horseradish until it's completely mixed. Whisk in the remaining ingredients.
Transfer to a storage container (glass is perhaps best since it won't stain) and refrigerate until ready to serve.
Can be made a day or two ahead of time, should be used up with about a week.
WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 1 & Freestyle 1 & myWW green 1 & blue 1 & purple 1 & & future WW points Roasting shrimp really intensifies shrimp flavor, it works especially well for shrimp cocktail and Shrimp Salad.
HOW TO ROAST SHRIMP Just remove the shells from shrimp, leaving the tails on if you like, removing if you prefer. Drizzle with a little olive oil and season with salt and pepper.
Roast at 400F/200C for 6-8 minutes (for the smaller 21/25 shrimp) and 7-9 minutes (for the larger 16/20 size shrimp). Let cool a bit, then refrigerate until ready to serve.
Many thanks to my friend Sally Denton who first introduced me to roasted shrimp way back in 2008! She's the author of very-readable non-fiction and has a new book coming out this month, The Colony: Faith and Blood in a Promised Land (affiliate link), an investigation into the 2019 killings of nine women and children in Northern Mexico and an examination of the strange, little-understood world of a polygamist Mormon outpost. My copy is on pre-order!
If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2022/06/five-minute-shrimp-cocktail-sauce.html.
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~ mayonnaise ~
~ lemon recipes ~
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~ How to Save Money on Groceries ~
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna