This easy Shrimp Cocktail sauce recipe is made with just three ingredients (ketchup, lemon juice and horseradish). It's so simple, takes a few seconds to make, and compliments the shrimp perfectly.
Add all ingredients to a bowl and mix well to combine.
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.
Notes
Shrimp: There are about 16-20 large shrimp in one pound, and I recommend buying about 1 1/2 lbs. You can double the recipe to serve a larger crowd. Choose large, tail-on, frozen shrimp. Large shrimp fill the space in the platter beautifully, and tail-on are more flavorful and easy for guests to grab and eat. I prefer frozen, pre-cooked shrimp for ease in preparation (as long as it's high quality). Shrimp sold at inland grocery seafood counters was likely shipped frozen, and thawed for displayMake Ahead Instructions: Shrimp cocktail sauce can be made up to one week in advance. Cover it tightly and refrigerate until ready to use.Storage Instructions: Keep leftover shrimp and sauce in the fridge.