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Dipping a jumbo cooked shrimp in cocktail sauce
5 from 8 votes

Cocktail Sauce Recipe

This simple, zesty and spicy shrimp cocktail sauce recipe pairs perfectly with poached shrimp and creates a beautiful and delicious appetizer.
Author Diana
Servings 10 servings
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • ½ cup ketchup or chili sauce
  • ½ cup chili sauce like Heinz
  • 2 tablespoons prepared horseradish plus more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce

Instructions

  • n a small bowl, whisk together the chili sauce and ketchup if using with lemon juice, hot sauce, and Worcestershire sauce until combined.
  • Add Horseradish. Gradually whisk in prepared horseradish, tasting and adding more if desired.
  • Serve. Serve immediately or chill until ready to be served.

Notes

  • This cocktail sauce is better served at room temperature.
  • I find that horseradish can lose a bit of its kick once it’s been removed from the jar and aired out a bit, so taste your stored sauce and adjust the spice if needed.
  • Store in the fridge in an airtight container for up to one week.

Nutrition

Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg