MENU
  • Pinterest
    2
  • Print
    17
  • Save
    45
  • Facebook
    2
  • Email
    1

Sriracha Shrimp Cocktail

1 Ratings
0 Comments
Sriracha Shrimp Cocktail
  • Prep 15 min
  • Total 15 min
  • Servings 6

Spice up a favorite appetizer! ...MORE+ LESS-

Voodoo Lily
August 4, 2016

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

Steps

Hide Images
  • 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!

© 2018 ®/TM General Mills All Rights Reserved

Comment