Sriracha Shrimp Cocktail

Name: Sriracha Shrimp Cocktail
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Asian
Ingredients: 1 cup ketchup; 1 tsp sriracha hot sauce; 2 tsp wasabi powder (or 3 tsp prepared horseradish); 2 tbsp lime juice; 2 tbsp soy sauce; 1/2 tsp rice vinegar; 1 1/2 lb. medium-large shrimp

1 Ratings

0 Comments

Prep 15 min
Total 15 min
Servings 6

Spice up a favorite appetizer! MORE+ LESS-

By Voodoo Lily

Updated August 4, 2016

Ingredients

cup ketchup

tsp sriracha hot sauce

tsp wasabi powder (or 3 tsp prepared horseradish)

tbsp lime juice

tbsp soy sauce

1/2

tsp rice vinegar

1 1/2

lb. medium-large shrimp

Steps

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1

Mix together all sauce ingredients (everything but shrimp). Set aside.
2

Peel and devein shrimp, if necessary, leaving tails on for presentation. Cook shrimp by dunking in boiling water for 4 or 5 minutes, until pink, then remove to a bowl of ice to halt the cooking (or else they'll continue to cook and get tough).
3

Serve cooked shrimp on a platter with a small bowl of the sauce in the center for dipping.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.

Today's twist: Voodoolily's Sriracha Shrimp Cocktail Recipe, a version of Betty's classic Shrimp Cocktail.

When I was a kid, shrimp cocktail was something fancy for special occasions. The kids didn't even get to have any…it was just for the grown-ups. My grandma always made the cocktail sauce from scratch, using her beat-up old Betty Crocker cookbook recipe (ketchup, prepared horseradish, Worcestershire and a few drops of Tabasco).

When I was a grown-up throwing my first dinner party, at the last minute I wanted to add a first course. I had a bag of cooked shrimp in my freezer, and some ketchup, but no horseradish. I did, however, have a bottle of sriracha hot sauce, soy sauce and a lime. Now when I make shrimp cocktail, I make it this way on purpose, adding a little sriracha for a tongue-spank, plus wasabi for that horseradish nose-burn.

This grown-up appetizer is easy enough that kids could make it: Just boil the shrimp and chill, then mix together the sauce ingredients. But don't tell the kiddos this -- they might want some.

More Heirloom Recipes on Tablespoon.com!

Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:

Patty Melt Sliders
Savory Baked Brie
Teriyaki Chex Mix
Choco-Cherry Pancakes

[cookbook]

Do you have your own twist on this classic? Please share!