This Shrimp Platter with Homemade Cocktail sauce is made with ketchup, lemon, Worcestershire sauce and horseradish.
Growing up, my mom used to always buy that massive Shrimp with Cocktail Sauce platter they sold at Costco. Eventually we started getting fresh shrimp at the fish market and making it ourselves. It was the right decision. The combination of the Worcestershire, lemon juice, and horseradish is to die for. Making your own cocktail sauce gives you the flexibility to adjust the flavors and get creative.
What you will need
- Shrimp: For the best quality aguachile, you will need the freshest shrimp possible. The shrimp is cooked in the lime juice so you won't want to risk eating old shrimp.
- Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
- Worcestershire: I used the Lea and Perrins original brand, but you can use any brand you want.
- Horseradish: This is what really gives the cocktail sauce such a great kick. IT is rich in antioxidants and is super beneficial for your body.
- Ketchup: If you want this recipe to be keto, buy keto ketchup for this recipe.
How to make this Shrimp Platter with Homemade Cocktail sauce
Bring a pot of water to boil and boil the shrimp for 2-3 minutes, until pink and opaque. Transfer to a plate until room temperature. Add in fridge until cold.
Meanwhile make the sauce. In a bowl, add the ketchup, lemon juice, Worcestershire sauce and horseradish and mix. Place sauce in the refrigerator too.
Serve the shrimp in a bowl of ice and with the cocktail sauce for dipping.
Other dishes to try
- HEALTHY SWEET AND SOUR SHRIMP
- ONE-POT SHRIMP ORZO WITH HARISSA AND TAHINI
- CHEESY SHRIMP AND POBLANO PEPPER WITH SALSA VERDE
Shrimp Platter
- Total Time: 1 Hour
- Yield: 4 servings 1x
Description
This Shrimp Platter with Homemade Cocktail sauce is made with ketchup, lemon, Worcestershire sauce and horseradish.
Ingredients
- 1 pound of shrimp, deveined and cleaned, tails on
Cocktail Sauce
- 1 cup ketchup
- Juice of half lemon
- 2 tablespoons Worcestershire sauce
- 2 tablespoons horseradish
Instructions
- Bring a pot of water to boil and boil the shrimp for 2-3 minutes, until pink and opaque. Transfer to a plate until room temperature. Add in fridge until cold.
- Meanwhile make the sauce. In a bowl, add the ketchup, lemon juice, Worcestershire sauce and horseradish and mix. Place sauce in the refrigerator too.
- Serve the shrimp in a bowl of ice and with the cocktail sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 2 mins plus cooling time
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 242.6
- Sugar: 11.9 g
- Sodium: 1,058.9 mg
- Fat: 8.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 17.4 g
- Fiber: 4.3 g
- Protein: 26.2 g
- Cholesterol: 221.0 mg
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