Shrimp with Cocktail Sauce

This dish is a perfect starter for almost any occasion. Double or triple the recipe (or more!) for a party. This works well with either fresh or frozen shrimp, but be sure to thaw shrimp fully before serving. The cocktail sauce is spicy and tangy, almost identical to the store-bought kind, only better! When plating feel free to arrange the shrimp atop a lettuce-lined platter or hang tail-side out from stemmed glasses for added interest.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 lb. cooked peeled shrimp, tail on
  • 2 1⁄2 Tbsp. tomato paste
  • 1 1⁄2 Tbsp. apple cider vinegar
  • 1 1⁄2 Tbsp. molasses
  • 1 Tbsp. horseradish
  • 1 tsp. ground mustard
  • 1 small clove garlic, grated


  • Place shrimp in a colander and rinse well under cold water. Plate shrimp, cover, and refrigerate until serving.
  • Add tomato paste, vinegar, molasses, horseradish, mustard, and garlic to a small bowl and stir to combine. Cover and refrigerate at least 1 hour, then serve.