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Our classic Shrimp Cocktail recipe is the easiest fun and festive appetizer. Juicy, tender shrimp paired with a zesty homemade cocktail sauce that’s so much better than store-bought.
Shrimp Cocktail is Instant Elegance in 5 minutes.
Shrimp Cocktail is Instant Elegance in 5 minutes.Shrimp Cocktail is my go-to when I need an appetizer that’s easy but feels elegant, especially during the holidays. It comes together in 5 minutes, but always looks impressive on the table. All you need for homemade cocktail sauce is ketchup, horseradish, and lemon juice and the flavors are so worth the tiny bit of extra effort.
Check out more of my holiday appetizers, like Classic Cheese Ball, Potato Skins, Blistered Shishito Peppers, Spinach Artichoke Dip, and Baked Brie.
How to make Shrimp Cocktail:
Mix Ingredients: It's as easy as mixing together ketchup, lemon juice, and prepared horseradish. Stir well, then be sure to taste it and adjust to your liking: add more horseradish for extra kick, or more ketchup for a milder flavor.
Chill and Serve: Refrigerate the cocktail sauce for at least one hour (or for up to one week ahead of time!). Serve it cold with cold, cooked shrimp arranged on a platter.
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Recipe
Easy Shrimp Cocktail Sauce
Equipment
Ingredients
- 1 cup ketchup (homemade or store-bought)
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 1 ½ lbs large, cooked, tail-on shrimp* , rinsed with cold water
Instructions
- Add all ingredients to a bowl and mix well to combine.1 cup ketchup, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish
- Taste and adjust to your preference (more horseradish if you want it spicier and more ketchup if you want it mellower).
- The sauce can be made ahead and refrigerated for several days in advance. Serve cold with shrimp.1 ½ lbs large, cooked, tail-on shrimp*
Notes
Nutrition
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*I originally shared this recipe December 2015. Updated October 2019 and December 2023 and November 2025.
Too ketchupy. Needs more horseradish and lemon.
I grew up in the Ozarks, We made this sauce for our fish fry’s. We just squirted ketchup in a bowl, and added horseradish. Lemon is a nice addition. Nothing else is needed!
I am visually impaired. I made this with a hint of salt n pepper. My guest asked where I got it at. All I did was smile. If I can make, you can.
Loved it. FYI – I recommend using the grated horseradish. The creamy kind adds an odd taste.
I can’t count how count my times I’ve made this. Always perfect even when using right away.
Came out very good, I didn’t have any horseradish because I can’t stand the smell or taste. I substituted for mustard instead and added a few other things to flavor. Plenty of hot sauce to bring some heat. I usually doctor a bottle of cocktail sauce for my fried shrimp and oysters but I like making it from scratch now thank you for sharing the recipe
This is almost the same as my recipe. The only difference is I mince celery very finely and add to the cocktail sauce when I’m making it. Don’t know if it will keep any longer than a few hours or maybe a day in the refrigerator because it is always eaten before it has a chance to spoil. The celery seems to stay crisp too. I just love the crunch of the celery! And I also add a very, very generous amount of fresh lemon juice – maybe as much as 1 or 2 tablespoonsful-I like lemon too. Oh, I just thought I might try adding some lemon zest the next time we have this (don’t know why I never considered this before).
I like chili sauce rather than ketchup, so if you google a chili sauce recipe from scratch you’ll likely find what you seek. As far as horseradish, it’s so strong that buying a bottle of it (unless you make your own homemade mayonnaise from scratch) can be wasteful.
Happy seasoning!
What if you have no ketchup and using items not off the shelves to make it. Any good ideas
Ketchup is the main base of this recipe–I can’t speak to any other substitute that wouldn’t significantly change the flavor.
HI, Could you make your own Ketchup from a recipe on line? Once you have that, try taking Horseradish roots and grinding them up for a paste with a little Sslt and Vinegar and you will be surprised of the great flavors you have just created. Don’t forget the lemon in the horseradish sauce you just made and I used old Bay for seasoning 1/3 teaspon, More horseradish like 1/6th of the ketchup, Worcestershire sauce (1 tablespoon) and a little heat such as sriracha or red hots. The old bay really is needed for the shrimp. 🙂 Enjoy
Hi there! I’m super excited to try your slow cooker cranberry meatball recipe, and I am planning to make the cocktail sauce following the recipe above. I just have one question: In step three, is there a typo and you really meant “Refrigerate four days”, or do you simply mean that the sauce keeps well in the fridge and can be made ahead of time without issue? Thanks so much!
Hi Darlene, thanks for pointing out that confusion. You are right, I meant it will keep well in the fridge and can be made ahead of time. Hope you enjoy the meatballs!