Shrimp Cocktail with Three Sauces Recipe

This Shrimp Cocktail with Three Sauces is a classic and impressive recipe, which is made with perfectly cooked shrimp and a trio of delicious sauces. It’s the perfect party appetizer, ready in about 20 minutes, plus chilling time.

Shrimp Cocktail with Three Sauces Ingredients

For the Shrimp

• Coarse salt
• 1 pound (about 25) large shrimp, heads (optional) and shells on

For the Mango-Basil Sauce

• 2 small mangoes, peeled and chopped
• ½ lemon, peeled and rind finely chopped (2 teaspoons)
• 1 teaspoon fresh lemon juice
• 1 teaspoon rice vinegar (not seasoned)
• ½ teaspoon salt
• Pinch freshly ground white pepper
• 5 basil leaves, thinly sliced

For the Remoulade

• ¾ cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon spicy stone-ground mustard, preferably Creole
• 3 tablespoons finely chopped celery
• 1 ½ tablespoons finely chopped fresh parsley
• ½ tablespoon finely chopped scallion
• Freshly ground black pepper

For the Tomato-Horseradish Sauce

• 1 cup chili sauce, such as Heinz
• ½ cup prepared horseradish
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper

How To Make Shrimp Cocktail with Three Sauces

1. Cook the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Add the shrimp and boil for 3 to 4 minutes, until they are pink and opaque. Drain the shrimp immediately and transfer them to the ice-water bath to cool completely. Drain well and refrigerate.
2. Make the mango-basil sauce: In a food processor, pulse the mangoes, lemon rind and juice, vinegar, salt, and white pepper until smooth. Transfer to a bowl and fold in the sliced basil.
3. Make the tomato-horseradish sauce: In a small bowl, stir together the chili sauce, horseradish, and lemon juice. Season with black pepper.
4. Make the remoulade: In another small bowl, whisk together the mayonnaise, ketchup, and mustard. Stir in the celery, parsley, and scallion. Season with black pepper.
5. Arrange and serve: Place the chilled shrimp in a large bowl over ice, or peel them and arrange them around the edges of cocktail glasses. Serve with the three sauces on the side for dipping.

Recipe Tips

• How to not overcook shrimp? The key is to watch them closely. They cook very quickly. As soon as they turn pink and opaque, they are done. The ice bath is a crucial step that stops the cooking process immediately, ensuring the shrimp are perfectly tender and not rubbery.
• Can I make the sauces ahead of time? Yes, this is a perfect make-ahead appetizer. The mango-basil and remoulade sauces can be made up to 1 day ahead, and the tomato-horseradish sauce can be made up to a week ahead. Store them in airtight containers in the refrigerator.
• What’s the best way to serve shrimp cocktail for a party? For a crowd, the most impressive presentation is to fill a large bowl with crushed ice and nestle a smaller bowl of the shrimp in the center, with the three sauces in small bowls arranged around it.
• Can I use pre-cooked shrimp? You can, but the flavor and texture will be much better if you cook them yourself. Boiling them in salted water as directed seasons them perfectly.

What To Serve With Shrimp Cocktail

This is a classic appetizer that needs very little accompaniment.

• Fresh lemon wedges for squeezing
• Salty crackers or crostini
• A crisp, dry white wine like Sauvignon Blanc or Prosecco

How To Store Shrimp Cocktail

• Refrigerate: Store the cooked, chilled shrimp and the three sauces in separate airtight containers in the refrigerator for up to 2 days.

Shrimp Cocktail Nutrition Facts

• Serving Size: 1 serving (approx. 4-5 shrimp + sauces)
• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 25g
• Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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