Rating: 3 stars
49 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 14
  • 1 star values: 5

Say hello to your new signature cocktail sauce recipe. When serving the classic combination—shrimp and cocktail sauce—as finger food, forget the bottled stuff. This from-scratch version amounts to little more work than chopping shallot, ginger, and garlic, and heating those ingredients, along with a few more (tomato paste, mustard seeds, and so on) in a saucepan. You’ll transfer the dip to a bowl and let it chill for a while pre-party, before serving the spicy, flavorful sauce alongside cooked, cold shrimp. Guests tend to expect store-bought sauce, so this easy, rich dip will blow them away. (Maybe double the recipe?)


Credit: Jonny Valiant

Recipe Summary test

20 mins
1 hr 20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

115 calories; fat 4g; saturated fat 1g; cholesterol 126mg; sodium 212mg; protein 15g; carbohydrates 4g; sugars 2g; fiber 1g; iron 2mg; calcium 33mg.