Last Updated on August 30, 2016 by Diane Hoffmaster
I grew up on the seacoast and absolutely love shrimp but usually I put it into recipes with pasta or a stirfry. Very rarely do I sit down to a plate of shrimp cocktail unless it is at a party or for a New Year’s Eve celebration. It just seems like one of those fancy things that you don’t eat on a Wednesday night just for the heck of it. I almost always have a bag of frozen shrimp in the freezer so when I came across a recipe on What’s Cooking America for a homemade shrimp cocktail sauce I decided to give it a try (with a few minor changes based on my own taste buds). I rarely just keep a jar of shrimp cocktail sauce sitting in my fridge. Why? Because my refrigerator door looks like this:
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There are so many jars and bottles of stuff on there I can’t find anything. I have to rummage through an assortment of salad dressings and dipping sauces just to find the jelly. And at 5 AM when I am making school lunches the kids are lucky they get blueberry jelly on their sandwich and not the jalapeno jelly that I bought last year and haven’t had the energy to throw away yet. This homemade shrimp cocktail sauce uses a few simple ingredients that I almost always have sitting in my fridge or pantry so that is one less cluttered bottle of stuff on my refrigerator door. Now, there is no need for me to wait to enjoy shrimp cocktail at a special holiday party. I am going to start eating it on Tuesdays just to celebrating the fact that I survived Monday! Yay ME!
Homemade Shrimp Cocktail Sauce
Yields makes 2/3 cup
Homemade cocktail sauce with lots of flavor and zing!
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 1/2 cup catsup
- 2 tablespoons hot cream-style horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 TBSP fresh-squeezed lemon juice
- 1 tsp Tabasco sauce
- 1 teaspoon Worcestershire Sauce
- 4 garlic cloves, minced
Instructions
- Combine all ingredients in a small bowl.
- Mix well and adjust to taste.
- Chill for 30 minutes to combine flavors
- Serve with cold cooked shrimp and wedges of fresh lemon
Diane is a professional blogger and nationally certified pharmacy technician with two teens, one husband and more pets than she will admit to. She has a BS in Microbiology and is a Nationally Certified Pharmacy Technician but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging full time. She currently deals with emotional teens, suburban politics, and middle aged metabolism while sharing her opinions in an honest and down to earth fashion on her blog. You can learn more about her HERE.
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