Shrimp Cocktail

5 from 1 vote

Sweet, tangy, spicy, this shrimp appetizer can be prepared a day before. The sauce can be prepared up to a week before. This makes a great and easy appetizer for special events! You can also freeze this sauce and keep it on hand for month to be ready whenever needed.

Course Appetizer

Cuisine American

Keyword american, appetizer, Christmas, condiment, dairy-free, easy, egg-free, holiday, New Year's, nut-free, sauce, seafood, shrimp, tomato, Valentine's Day

Prep Time 15

Cook Time 15

Total Time 1

Servings

Calories 137kcal

Author Jenny Ross

Ingredients

Shrimp

3 quarts cold water
1 lemon halved
2 tablespoons Old Bay seasoning
2 pounds tail-on deveined jumbo shrimp

Cocktail Sauce

3 ounces tomato paste
1/2 cup water
1/4 cup granulated monk fruit or stevia glycerite to taste
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cloves
1/4 cup chili sauce
1/4 cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce or to taste

Instructions

Combine tomato paste, 1/2 cup water, monk fruit, vinegar, 1/2 teaspoon salt, onion powder, garlic powder, paprika, and cloves in a medium sauce pan and simmer over medium heat for 10 minutes or until slightly thickened. Add the chili sauce, horseradish, lemon juice, Worcestershire sauce, and hot sauce off heat. Refrigerate at least 20 minutes.
While sauce is cooking and cooling, prepare the shrimp liquid. Combine water, lemon, and Old Bay seasoning together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes. Bring to a rapid boil. Add the shrimp, cover the pot, and remove from heat. Let shrimp sit in the liquid for 5 minutes, until they are just cooked through. Transfer shrimp to a bowl of ice water with a slotted spoon and chill for about 10 minutes or until cold. Drain shrimp and serve with cocktail sauce.

Nutrition