Boiled Shrimp with Tangy Cocktail Sauce

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Boiled Shrimp with Tangy Cocktail SauceRecipe

Photo: Romulo Yanes; Styling: Lindsey Lower

For a full-on shrimp boil feast, pair this dish with boiled fresh corn on the cob and baby red potatoes.

Serves 8 (serving size: about 4 shrimp and about 2 tablespoons sauce)


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3/4 cup unsalted ketchup
1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
1 1/2 tablespoons fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
3 quarts water
2 cups dry white wine (such as sauvignon blanc)
3/4 cup Old Bay seasoning
6 thyme sprigs
4 lemons, halved
4 bay leaves
2 pounds large shrimp, unpeeled


Hands-on: 20 Minutes
Total: 20 Minutes

1. Combine first 6 ingredients in a bowl; stir well.

2. Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.

Created date

May 2015

Nutritional Information

Calories 136
Fat 1.3 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.5 g
Protein 16 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 143 mg
Iron 0.0 mg
Sodium 542 mg
Calcium 80 mg