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15 November 2019

A spicy cocktail sauce recipe that goes perfectly with shrimp or prawns, with plenty of horseradish flavor. Learn how to make cocktail sauce at home.

It’s time for some cocktail sauce, my friends! Do you enjoy cocktail sauce? If you’ve ever enjoyed a shrimp cocktail, you’ll understand the deliciousness of that spicy red sauce that comes with those succulent shrimp. It’s spicy and zingy and so robust in flavor. Quite addictive, isn’t it?

I just love the stuff. Many people call it a “shrimp cocktail sauce”, but it’s actually great with any type of seafood.

Case in point. We served up a raw bar for our neighborhood New Year’s Eve celebration, which included oyster shooters, stone crab claws and plenty of prawns. I put together this particular cocktail sauce for the prawns the night before because prawns scream for a cocktail sauce, but it was perfect with the oysters and claws as well.

Cocktail sauce in a bowl

We set up the raw bar on a wide table with plenty of shaved ice, set the seafood over the ice and nestled the sauces into the ice beside the seafood. The table was picked clean! Make this sauce ahead of time to allow the flavors to mingle, especially the horseradish.

If you’re throwing a party this year, give this recipe a go. Your friends and family will love you! Or hey, just enjoy it on your own. Date night, perhaps?

Let’s about about how we make the recipe, shall we?

Spicy cocktail sauce, ready to enjoy

Cocktail Sauce Ingredients

  • 1 cup ketchup
  • 1 cup chili sauce
  • 2 tablespoons lemon juice
  • 6 ounces clam juice
  • 1 teaspoon chili powder
  • 1 clove fresh garlic minced
  • 2 tablespoons prepared horseradish (or you can use fresh minced horseradish)
  • Dash of hot sauce or more to taste
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
 

How to Make Cocktail Sauce – the Recipe Method

  1. To a large bowl, combine all ingredients – ketchup, chili sauce, lemon juice, clam juice, chili powder, fresh garlic, prepared horseradish, hot sauce, cilantro, salt and pepper. Mix well.
  2. Taste and adjust to your personal preferences.
  3. Cover and refrigerate overnight to allow flavors to mingle.
  4. Enjoy!

Cocktail sauce in a bowl, ready to serve

BOOM! Easy enough, isn’t it? One of the easiest recipes around. Of course you can grab a bottles cocktail sauce from the grocery store, but it’s so much better when you make it at home. You can control what goes into it! It’s such an easy recipe.

It will intensify in flavor the longer you let it sit. Also, you can easily vary up the ratios of these ingredients to your personal preference. The thing about cocktail sauces, and sauces in general, is taste, taste, taste!

Recipe Tips & Notes

  • Extra Zing. If you’d like even MORE zing and spiciness to your cocktail sauce, add in an extra tablespoon (or more!) of prepared horseradish. That is where most of the zing resides.
  • Fresh Horseradish. I have made this recipe with both prepared horseradish and fresh horseradish. Both are great. If you use fresh horseradish, be sure to grate it finely, and let the cocktail sauce sit overnight or even longer. The flavor and pungency continue to develop over time.
  • Extra Ingredients. Some other ingredients that go nicely in a homemade cocktail sauce recipe include Worcestershire sauce, fish sauce, tomato sauce (in lieu of ketchup), Tabasco sauce (as your hot sauce – nice and vinegary), and fresh ginger. Give them a try as a nice variation.

That’s it, my friends! I hope you enjoy my spicy cocktail sauce recipe. It ROCKS! Nice and zingy, just how we like it. Let me know if you make it. I’d love to hear!

Try Some of My Other Popular Condiment and Sauce Recipes

Cocktail sauce in a bowl with shrimp

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Cocktail Sauce Recipe
Cocktail Sauce Recipe
Prep Time
15 mins
Cook Time
1 min
Total Time
15 mins
 

A spicy cocktail sauce recipe that goes perfectly with shrimp or prawns, with plenty of horseradish flavor. Learn how to make cocktail sauce at home.

Course: Main Course
Cuisine: American
Keyword: condiment, recipe, sauce, shrimp, spicy
Servings: 8
Calories: 83 kcal
Author: Mike Hultquist
Ingredients
  • 1 cup ketchup
  • 1 cup chili sauce
  • 2 tablespoons lemon juice
  • 6 ounces clam juice
  • 1 teaspoon chili powder
  • 1 clove fresh garlic minced
  • 2 tablespoons prepared horseradish (or you can use fresh minced horseradish)
  • Dash of hot sauce or more to taste
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
Instructions
  1. To a large bowl, combine all ingredients. Mix well.
  2. Taste and adjust to your personal preferences.
  3. Cover and refrigerate overnight to allow flavors to mingle.
  4. Enjoy!

Recipe Video

Nutrition Facts
Cocktail Sauce Recipe
Amount Per Serving
Calories 83 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 826mg34%
Potassium 254mg7%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 11g12%
Protein 1g2%
Vitamin A 499IU10%
Vitamin C 10mg12%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was updated on 11/15/19 to include new information, photos and a video. It was originally published on 1/9/14.

Cocktail Sauce Recipe - A spicy cocktail sauce recipe that goes perfectly with shrimp or prawns, with plenty of horseradish flavor. Learn how to make cocktail sauce at home. #Shrimp #Sauce

5 comments

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Brittany. Oh yes! I would definitely enjoy this with a good dozen oysters or so! Nice.

  1. Wendell Shirk

    What spice did you put on the shrimp? How did you cook the shrimp? When I cook shrimp they come out tough. Thank you

    1. Michael Hultquist - Chili Pepper Madness

      Wendell, I cook shrimp in many different ways, but for this one, I did a light butter poach. Basically, melt a couple tablespoons of butter in a pan then add the shrimp and some seasoning. Use something like Old Bay or your favorite, like Cajun or Creole. Cook them on low heat. You don’t want to sear them here, though you can if you want. Cook them on low until they turn nice and pink and cook mostly through, then flip them and cook them through. Only takes a few minutes. Shrimp can get tough if you cook them for too long, or if you boil them for too long. Let me know if this helps.

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