There is something truly irresistible about this Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe. It combines the timeless elegance of chilled shrimp with a flavorful, tangy, and spicy yuzu ketchup dipping sauce that wakes up your taste buds in the most delightful way. This dish is perfect for impressing guests or elevating a simple snack into a memorable treat, showcasing how bright citrus notes and a touch of heat can transform a classic into something extraordinary.
Ingredients You’ll Need
This recipe highlights a handful of simple yet impactful ingredients, each playing a vital role in balancing flavors, textures, and colors. The fresh shrimp provide a succulent base, while the spicy yuzu ketchup sauce adds complexity and excitement.
- 1 ½ cups Heinz ketchup: A classic and thick base that brings sweetness and rich tomato flavor to the sauce.
- 2 tablespoons fresh lemon juice: Adds bright acidity to cut through the richness of the ketchup and seafood.
- 2–3 tablespoons yuzu kosho, chili paste or other hot sauce: Provides a lively punch of heat and unique citrus undertones.
- 2–3 tablespoons Worcestershire sauce: Deepens the umami notes and adds a subtle tanginess.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance all the flavors perfectly.
- 3–4 tablespoons freshly grated or prepared horseradish: Delivers a zesty sharpness that complements the shrimp beautifully.
- 2–3 pounds large raw, unpeeled shrimp: The star of the show, offering tender, juicy bites after cooking.
- Kosher salt: For seasoning shrimp water and balancing shrimp flavor.
- 1 large onion, quartered: Infuses subtle sweetness and aroma into the poaching liquid.
- A handful of black peppercorns: Adds gentle warmth and spice to the poaching broth.
- 3 lemons (1 halved crosswise and 2 quartered): Both for infusing the poaching water and for serving brightness.
How to Make Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe
Step 1: Make the sauce
Start by mixing together the ketchup, ¼ cup of fresh lemon juice, yuzu kosho or your favorite hot chili paste, freshly grated horseradish, and Worcestershire sauce in a medium bowl. Taste and season with kosher salt and freshly ground black pepper. Feel free to add more lemon juice or hot sauce to get the perfect balance of tang and heat. This sauce is so delicious you might be tempted to eat it by the spoonful even before the shrimp are ready!
Step 2: Prepare the shrimp
Peel the raw shrimp while keeping the tails intact for that classic cocktail look. You don’t need to devein them unless you’re very particular, as deveining might make the shrimp curl up more during cooking. Trust me, the flavor and texture won’t be compromised if you leave the veins in.
Step 3: Poach the shrimp
Bring a large pot of water to a rolling boil and season it generously with kosher salt—make it as salty as the sea. Add the quartered onion and black peppercorns to the water for extra flavor. Lower the shrimp in batches and cook just until they turn bright pink and opaque, about 1 ½ to 2 minutes. Overcooking will toughen them, so watch closely. Remove the shrimp with a slotted spoon and transfer to a rimmed baking sheet to cool quickly or pop them into the refrigerator to chill faster if you have space.
Step 4: Prepare to serve
Squeeze one of the halved lemons over the cooked shrimp for fresh zest. Then, fill a large serving bowl with ice and nestle the shrimp on top along with lemon wedges. There’s no need to obsess over arranging them perfectly—just place them in a way that looks inviting and easy to grab. Don’t forget to provide a small bowl or plate for discarded shrimp tails so the dipping experience stays neat.
Step 5: Serve with cocktail sauce
Serve the shrimp alongside your vibrant spicy yuzu ketchup sauce for dipping. Each bite delivers a delightful balance of juicy shrimp coupled with the bright, spicy, and tangy sauce—a total crowd-pleaser.
Step 6: Do ahead tips
You can make the cocktail sauce up to two weeks ahead and keep it refrigerated. Poach the shrimp up to a day or two in advance, storing them covered in the fridge. This way, you’re set for effortless entertaining or a quick, impressive snack anytime.
How to Serve Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe
Garnishes
Fresh lemon wedges are a must—they add a juicy brightness that cuts through the richness of the shrimp and sauce. You might also sprinkle a handful of finely chopped fresh herbs like cilantro or chives for an extra pop of color and subtle herbal freshness that complements the yuzu’s citrus notes.
Side Dishes
This shrimp cocktail pairs beautifully with crisp, refreshing accompaniments. Think crunchy celery sticks, thin cucumber slices, or even a light mixed green salad dressed simply in lemon vinaigrette. For a more substantial meal, serve along with crusty bread or buttery crackers that soak up the zesty sauce wonderfully.
Creative Ways to Present
Elevate your presentation by serving the shrimp around a decorative bowl of ice to keep them chilled and visually appealing. For a party twist, offer shrimp on individual spoons or mini cocktail glasses with a dollop of the spicy yuzu ketchup sauce on the side. This makes for a fun and elegant appetizer everyone will remember.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and sauce separately in airtight containers in the refrigerator. The shrimp remain tender and delicious for up to two days, while the sauce keeps its tangy heat for up to two weeks. Keeping them apart preserves the best texture and flavor in each.
Freezing
Freezing cooked shrimp is not recommended as it affects their texture, making them rubbery or mushy once thawed. However, you can freeze the spicy yuzu ketchup sauce in well-sealed containers for up to one month. Thaw it overnight in the refrigerator before serving.
Reheating
Shrimp cocktail is best enjoyed cold, so avoid reheating the shrimp themselves. If you want the sauce a little less chilled, let it sit at room temperature for a short time or gently warm it in a small bowl placed over warm water, but never boil it as that will degrade the fresh flavors.
FAQs
Can I use pre-cooked shrimp for this recipe?
While you can, freshly poached shrimp provide the best texture and flavor experience with the spicy yuzu ketchup sauce. Pre-cooked shrimp often have a firmer, sometimes rubbery texture that doesn’t pair as well with delicate sauces.
What is yuzu kosho and can I substitute it?
Yuzu kosho is a Japanese chili paste made from yuzu citrus peel, chili peppers, and salt, offering a unique blend of heat and citrus aroma. If you can’t find it, substitute with a mix of fresh lemon or lime zest and your favorite chili paste or hot sauce to mimic the flavor profile.
Should I devein the shrimp before cooking?
It’s a matter of personal preference. Deveining won’t harm the recipe, but if you leave the veins intact, the shrimp stay straighter after cooking. If you’re comfortable with it, leaving them undeveined is perfectly fine for this dish.
How spicy is the sauce?
The sauce has a moderate heat level that comes from the chili paste and horseradish, balanced by the sweetness of ketchup and brightness of lemon and yuzu. You can easily adjust the spice by adding more or less of the chili ingredients to your liking.
Can this recipe be doubled for a party?
Absolutely! The Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe scales up well. Just be sure to keep shrimp chilled and sauce refrigerated until serving to maintain freshness and safety.
Final Thoughts
You really can’t go wrong with the Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe—it’s a celebration of vibrant flavors and simple elegance that brings new life to a classic favorite. Whether for a special occasion or an everyday indulgence, this dish invites you to savor every spicy, citrusy, and succulent bite. Give it a try and watch how quickly it becomes a beloved staple in your culinary repertoire.
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Shrimp Cocktail with Spicy Yuzu Ketchup Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 cups of cocktail sauce and 2–3 pounds of cooked shrimp (serves approximately 6-8 people as an appetizer)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This classic Shrimp Cocktail recipe features perfectly poached large shrimp served chilled with a tangy, spicy cocktail sauce made from ketchup, lemon juice, horseradish, and spicy yuzu kosho or hot sauce. It’s an elegant, easy-to-make appetizer perfect for entertaining or a light meal.
Ingredients
For the Sauce
- 1 ½ cups Heinz ketchup
- 2 tablespoons fresh lemon juice, plus more to taste
- 2–3 tablespoons yuzu kosho, chili paste or other hot sauce, plus more to taste
- 2–3 tablespoons Worcestershire sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3–4 tablespoons freshly grated or prepared horseradish
For the Shrimp
- 2–3 pounds large raw, unpeeled shrimp
- Kosher salt (for boiling water)
- 1 large onion, quartered
- A handful of black peppercorns
- 3 lemons (1 halved crosswise, 2 quartered for garnish and serving)
Instructions
- Make the sauce: In a medium bowl, combine ketchup, ¼ cup lemon juice, yuzu kosho or chili paste, horseradish, and Worcestershire sauce. Season with kosher salt, freshly ground black pepper, additional hot sauce, and more lemon juice to taste. Mix well and set aside for serving. Feel free to enjoy it by the spoonful if you like.
- Prepare the shrimp: Peel the shrimp but do not devein them, as this helps prevent curling during cooking. If you prefer, you may devein them, though it is not necessary.
- Cook the shrimp: Bring a large pot of heavily salted water (as salty as the sea) to a boil. Add the quartered onion and peppercorns to the water. Working in batches if necessary, lower the peeled shrimp into the boiling water. Cook for 1 ½ to 2 minutes until the shrimp turn bright pink and opaque. Drain immediately using a slotted spoon and transfer the shrimp to a rimmed baking sheet to cool quickly. Refrigerate if possible to chill faster.
- Prepare to serve: Squeeze the halved lemon over the cooled shrimp. Fill a large bowl with ice and place the shrimp over the ice along with lemon wedges for garnish. Arrange as you like; no need for perfect symmetry. Provide a small dish for discarded tails.
- Serve: Offer the shrimp chilled with the prepared cocktail sauce for dipping.
- Make ahead: The cocktail sauce can be prepared up to 2 weeks in advance and refrigerated. Shrimp can be cooked a day or two ahead and stored wrapped in the refrigerator until serving.
Notes
- Leaving the shrimp undeveined prevents excessive curling during cooking but is optional based on personal preference.
- Use a heavily salted boiling water to season the shrimp as they cook, enhancing their flavor naturally.
- Chilling the shrimp over ice ensures they remain firm and refreshing when served.
- The cocktail sauce can be adjusted for heat and tanginess by varying the amount of hot sauce, lemon juice, and horseradish.
- Serve immediately after chilling for best flavor and texture.
