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Shrimp Cocktail 2.0

This updated take on a classic adds smokiness from chipotles and cumin to the sauce while keeping the familiar flavors of ketchup and horseradish.

Serves 8
Ready in 45 mins
Prep time 10 mins
Cooking time 5 mins
Chill time 30 mins
124 calories per serving


> 1 lemon
> 1 tsp salt
> 2 lbs raw peeled, deveined extra-large shrimp, thawed if frozen
> 1 cup ketchup
> 3 tbsp prepared horseradish, drained
> 1 tbsp finely chopped cilantro
> 2 tsp finely chopped canned chipotles in adobo
> 1 tsp adobo sauce from chipotles
> 1/2 tsp ground cumin


From the lemon, squeeze 1 tbsp juice and reserve. Squeeze any remaining juice into a large pot of water and add squeezed lemon halves. Stir in the salt. Cover and heat to a boil on high.
Reduce heat to simmer. Add the shrimp and cook 3–5 min., until cooked through. Drain and rinse with cold water until cool. Pat dry and refrigerate until chilled.
Meanwhile, in a medium bowl, stir together reserved lemon juice, ketchup, horseradish, cilantro, chipotles, adobo sauce, and cumin. Season with salt and pepper to taste. Refrigerate up to 2 days.
To serve, arrange shrimp on a large platter and transfer sauce to a serving bowl.

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