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Shrimp With Spiced Cocktail Sauce

Shrimp With Spiced Cocktail Sauce
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Serves 8| Hands-On Time: | Total Time:



  1. Heat the oil in a small saucepan over medium heat. Add the shallot, mustard seeds, ginger, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes.
  2. Add the tomato paste and cumin to the saucepan and cook, stirring, for 1 minute. Add the sugar and ½ cup water and stir to combine. Transfer to a small bowl and refrigerate until chilled, at least 1 hour. Fold in the cilantro and serve with the shrimp.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 115
  • Fat 4g
  • Sat Fat 1g
  • Cholesterol 126mg
  • Sodium 212mg
  • Protein 15g
  • Carbohydrate 4g
  • Sugar 2g
  • Fiber 1g
  • Iron 2mg
  • Calcium 33mg
What does this mean? See Nutrition 101 .

Quick Tip

The cocktail sauce can be made up to 2 days in advance; refrigerate, covered. Stir in additional chopped cilantro before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.