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Spicy Chipotle Shrimp Cocktail

This shrimp cocktail features tender, chilled shrimp served with a bold, spicy sauce infused with smoky chipotle, fiery horseradish, and bright citrus. The dish combines quick boiling shrimp with a layered, zingy sauce to create a vibrant appetizer with a balance of sweetness and heat, finished with fresh herbs and a hint of olive oil for a glossy finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb large shrimp preferably wild-caught, peeled and deveined
  • 1/2 cup cup ketchup or tomato sauce for a less sweet base
  • 2 tablespoons tbsp fresh horseradish grated, or prepared horseradish from the jar
  • 1 whole lemon for fresh juice
  • 1 teaspoon tsp hot sauce Tabasco or your favorite fiery hot sauce
  • 1 tablespoon tbsp Worcestershire sauce adds smoky depth
  • 2 tablespoons tbsp olive oil for drizzling and shine
  • 1/4 cup cup fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Slotted spoon
  • Small bowl
  • Sharp knife
  • Ice bath

Method
 

  1. Bring a large pot of water to a rolling boil, seasoned with a generous pinch of salt, lemon slices, and a bay leaf if you like.
  2. While the water heats, peel and devein your shrimp if not already prepped. Keep the tails on for a nicer presentation. Chill them in the fridge until ready to cook.
  3. Once the water is bubbling vigorously, carefully add the shrimp in a single layer. Reduce the heat to maintain a gentle simmer and cook for 2-3 minutes, until they turn bright pink and are just opaque.
  4. Use a slotted spoon to transfer the cooked shrimp into an ice bath—this quickly halts the cooking and sets their firm, tender texture. Chill for about 10 minutes.
  5. Meanwhile, prepare the spicy cocktail sauce by combining ketchup, grated horseradish, freshly squeezed lemon juice, hot sauce, and Worcestershire sauce in a small bowl. Whisk until smooth and taste, adjusting for heat and acidity as desired.
  6. Once the shrimp are cooled and firm, pat them dry with paper towels. Arrange them on a platter, tails up if you prefer, creating an inviting display.
  7. Spoon or drizzle the prepared sauce into a bowl at the center of the platter. Garnish the shrimp with chopped parsley and a light drizzle of olive oil for a glossy finish.
  8. Chill the assembled shrimp cocktail for another 15-20 minutes to allow flavors to meld and ensure everything is served cold and refreshing.
  9. Serve the shrimp with lemon wedges on the side for an extra burst of citrus, and enjoy this bold, spicy appetizer that balances sweetness with heat in every bite.

Notes

Adjust the spice level by adding more horseradish or hot sauce. For a smoky depth, stir in a dash of smoked paprika into the sauce. Serve immediately for best texture and flavor.