My family gets more excited about Twice Baked Potatoes then almost any other side dish I make. What’s not to love about a hollowed-out baked potato stuffed with fluffy mashed potatoes and melty cheese?

Want more delicious side dishes? Try Buttermilk Cornbread, Wedge Salad, Garlic Knots, or Truffle Mac and Cheese.

Why I love this recipe:

• Versatile – These easy twice baked potatoes or “potato boats” as we call them make a great side with almost any meal. Serve them with something fancy like Prime Rib, or a simple Baked Ham or Pork Tenderloin.
• Easy – So quick to make, but they feel fancy, and even the pickiest eaters love them.
• Make Ahead – You know I love a good side dish I can prep ahead and stick in the oven just before dinnertime.

How to make Twice Baked Potatoes:

Cook Potatoes: Prick potatoes with a knife or fork. Rub them with olive oil then season with salt and pepper. Bake at 400 for about an 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.

Scoop Out: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.

Make Filling: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk if needed, the filling is better on the softer side since it will thicken in the oven.

Bake: Top potato boats with shredded cheese and bake at 350 degrees F for 15 minutes of until the cheese is bubbly. Twice Baked Potatoes get their name from this step of baking the potatoes a second time, with the mashed potato filling and cheese on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake. If making them ahead, I suggest adding a little extra milk to the mashed potato filling so they are extra soft before sitting in the fridge for several hours.

To Freeze: Flash freeze them on a baking tray until they’re solid (about 30 minutes), then store in a freezer-safe bag of container for up to 3 months. Thaw completely in the fridge before warming in the oven. (I don’t think frozen and then baked Twice Baked Potatoes have the same quality as when freshly made, so I would only use this method if it was really necessary).

More Potato Recipes:

• Mashed Potatoes
• Baked Potato Salad
• Potatoes Au Gratin
• Air Fryer Baked Potato
• Air Fryer Potato Wedges
• Potato Skins
• Funeral Potatoes
• Homemade French Fries

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Twice Baked Potatoes

Our favorite twice baked potatoes are filled with flavorful, fluffy mashed potatoes and topped with melty cheese.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 326kcal

Author Lauren Allen

Cost 5

Equipment

• Potato Masher

Ingredients

• 6 medium size Russet potatoes
• 3 Tablespoons butter
• 3 Tablespoons chives , fresh, chopped
• salt and pepper , to taste
• 3/4 cup milk , (or evaporated milk. Add more as needed)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1 teaspoon chicken bouillon paste

US Customary – Metric

Instructions

• Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.
• Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving ¼ inch layer of potato flesh and skin, and the rest hollowed out.
• Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
• Bake: Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.

Video

Notes

Tip: Don’t over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake. If making them ahead, I suggest adding a little extra milk to the mashed potato filling so they are extra soft before sitting in the fridge for several hours.

To Freeze: Flash freeze them on a baking tray until they’re solid (about 30 minutes), then store in a freezer-safe bag of container for up to 3 months. Thaw completely in the fridge before warming in the oven. (I don’t think frozen and then baked Twice Baked Potatoes have the same quality as when freshly made, so I would only use this method if it was really necessary).

Nutrition

Serving: 8g | Calories: 326kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 276mg | Potassium: 982mg | Fiber: 3g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 2mg

I originally shared this recipe in August 2010. Updated November 2018 and December 2023.

This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.

You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.

What I love about this recipe:

1. EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
2. The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
3. Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.

About the Crab Meat:

1. Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
2. Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.

How to make Crab Cakes:

Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.

Chill. Refrigerate mixture for at least one hour.  This will make the crab cakes easier to form and hold their shape.

Form crab cakes.  Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.

Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl.  Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.

Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.

For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Make Ahead and Freezing Instructions:

To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking. 

To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Serve Crab Cakes with:

• Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
• Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
• Soup, like Tomato, Corn Chowder, or Potato Leek
• Peanut Noodles
• Risotto
• Panzanella
• Fresh Corn Salad

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Crab Cakes

The BEST Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 7

Calories 204kcal

Author Lauren Allen

Cost 22

Equipment

• Pastry Brush

Ingredients

• 1 pound lump crab meat*
• 1/2 cup bell pepper (yellow, red, or a little of both), diced
• 2 large eggs , separated
• 2 teaspoons Old Bay Seasoning
• 2 Tablespoons mayonnaise
• 1 clove garlic , minced
• 1 Tablespoon fresh cilantro , chopped
• salt and freshly ground black pepper , to taste
• 1/4 cup cornstarch
• 1 Tablespoon olive oil
• panko bread crumbs

Crab Cakes Sauce:

• 1 cup mayonnaise
• 2 Tablespoons chives , finely chopped
• 2 cloves garlic , minced
• 2 teaspoons fresh lime juice
• 1 teaspoon chipotle chili powder
• salt and freshly ground black pepper

US Customary – Metric

Instructions

• Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
• Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. 
• Refrigerate for at least one hour, or up to 5 hours.
• Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. 
• Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible. 
  
• Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
• Serve warm with chipotle mayo sauce for dipping.

Video

Notes

Crab meat: Buy fresh lump crab for crab cakes, found in the refrigerated section near the seafood counter. Avoid crab meat that comes in a can, like tuna fish.

Sauce: other popular sauces to serve with crab cakes include tartar sauce, remoulade sauce, cocktail sauce and horseradish-sriracha.

Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Vegan: Use vegan mayonnaise, and use ¼ cup egg substitute in place of each whole egg.

Make Ahead Instructions: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking. 

Freezing Instructions: You may freeze these crab cakes before pan frying. Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Nutrition

Calories: 204kcal | Carbohydrates: 9g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 86mg | Sodium: 866mg | Potassium: 205mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 1mg

I originally shared this recipe August 2018. Updated December 2021 and December 2023.

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular General Tso’s Chicken, Black Bean Burger, Fajitas, Creamy Zuppa Toscana and Pot Roast.

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This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. Plus, we have flavor variation ideas and tips for freezing fudge and making it ahead of time.

Looking for more candy recipes? Try my Homemade Caramels, Oreo Balls, or Chocolate Covered Pretzel Rods.

Why this is the BEST fudge recipe:

• Quick – With just 7 ingredients and 15 minute cook time, this is one of the fastest candy recipes to make.
• Versatile – It’s easy to adapt this fudge recipe to make other flavors or add-ins. Check out my variation suggestions below.
• Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

How to make Fudge:

Add evaporated milk, sugar, and marshmallows to a saucepan. In a separate bowl, add chocolate chips, butter and vanilla.

Boil: Stir the mixture in the saucepan then bring to a boil for about 10 minutes.

Combine: Pour hot mixture on top of the chocolate chips, vanilla, and butter in the separate bowl. Use an electric mixture to combine until smooth.

Chill: Pour mixture into parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

Storage, Make Ahead and Freezing Instructions:

Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Possible Recipe Variations:

• Peanut Butter Chocolate Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
• Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
• Rocky Road Fudge: At the end, stir in 1 cup mini-marshmallows and a handful of your favorite nuts.
• Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
• Add Nuts: At the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.

More Candy Recipes:

• Chocolate Covered Marshmallows
• Homemade Almond Joys
• Chocolate Covered Pretzel Rods
• Homemade Caramels
• Christmas Crack
• Brownie Truffles
• Oreo Balls

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Chocolate Fudge

This perfect Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows, and great to make ahead or freeze, for the holidays!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 50

Calories 156kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 cup butter (2 sticks)
• 1 1/4 cups milk chocolate chips*
• 1 1/4 cups semi-sweet chocolate chips*
• 1 teaspoon vanilla extract
• 1 12-ounce can evaporated milk
• 4 cups granulated sugar
• 2 1/4 cups mini marshmallows

US Customary – Metric

Instructions

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 
• Line a 9×13'' pan with parchment paper and set aside.
• In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.) 
• Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but watch the clock and make sure it boils for about 10 minutes).
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan. 
• Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Video

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Variations:

• Peanut Butter Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
• Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
• Rocky Road Fudge: stir in 1 cup mini-marshmallows and a handful of your favorite nuts, at the end, just before adding to the pan.
• Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
• Add Nuts: stir in 1 cup walnuts, pecans, or your favorite kind of nuts, at the end, just before adding to the pan.

 

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg

I originally shared this recipe November 2016. Updated December 2019, December 2021 and December 2023.

A flavorful and easy Whole Roasted Cauliflower recipe seasoned to perfection and served with a homemade tahini sauce. This will quickly become your favorite vegetable side dish, or appetizer.

If you love delicious side dishes you have to try our Beet Salad, Blistered Shishito Peppers, Buttermilk Cornbread, or the best Mashed Potatoes!

Why I love this recipe:

• Easy – This whole roasted cauliflower recipe only takes 10 minutes to prep for the oven, with a handful of ingredients. Anyone can make it.
• Showstopper – It’s unique and absolutely delicious; the garnishes of tahini sauce, fresh mint and pepitas are my favorite part! It would make a beautiful side dish for a fancy dinner like, Christmas Beef Tenderloin.

How to Roast a Whole Cauliflower:

Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Rinse it and pat it dry thoroughly and carefully with paper towels.

Season: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt. Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up then season the top.

Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan and then place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.

Tahini Sauce: Mix the sauce ingredients together then set aside. Taste and adjust seasonings if needed.

Serve: Add a layer of arugula to a serving dish then place the whole roasted cauliflower on top. Cut into wedges, like slices of cake, or cut into cauliflower steaks. Drizzle tahini sauce over it, then garnish with pepitas, chopped mint, crushed red pepper flakes, and a pinch of flake salt.

Serve With:

• Truffle Mac and Cheese
• Prime Rib
• Harissa Pasta
• Dirty Rice
• Peanut Noodles
• Pork Tenderloin
• Mini Meatloaf
• Easy Roast Chicken
• Slow Cooker Ribs

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Whole Roasted Cauliflower

A flavorful and easy Whole Roasted Cauliflower recipe seasoned all over and served with tahini sauce drizzled on top. It's our favorite vegetable side dish.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 325kcal

Author Lauren Allen

Cost 5

Ingredients

For the Cauliflower:

• 1 head cauliflower , 2lbs
• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Tahini Sauce:

• 1/4 cup tahini
• 1 Tablespoon olive oil
• 1/4 cup lemon juice , fresh squeezed
• 2 cloves garlic , minced
• ¼ teaspoon kosher salt
• 1-2 Tablespoon cold water , if needed, to thin sauce

Garnish:

• 2 Tablespoons pepitas
• 2 teaspoons fresh mint leaves
• pinch crushed red pepper flakes
• pinch Sea salt or flake salt

Optional for Serving:

• Arugula leaves tossed in olive oil , salt and pepper

US Customary – Metric

Instructions

• Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Wash and dry thoroughly and carefully, with paper towels.
• Preheat oven to 425 degrees F.
• Make seasoning: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt.
• Season Cauliflower: Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up and season the top.
• Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan. Place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.
• Tahini Sauce: Mix the sauce ingredients together and set aside. Taste and adjust seasonings.
• Garnish: Add a layer of arugula, if using, to a serving dish. Use a large spatula (or two—one on each side) to carefully lift the cauliflower from the pot and place on serving dish. Drizzle tahini sauce over it, and garnish with pepitas, chopped mint, crushed red pepper flakes, a pinch of flake salt.
• To serve, cut it into wedges, like slices of cake, or cut into cauliflower steaks.

Video

Notes

Air Fryer Instructions: Follow the instructions above for preparing and seasoning the head of cauliflower. Place uncooked cauliflower in air fryer basket and cook at 360 degrees F for about 40 minutes. Every air fryer is a little different, so keep an eye on it so it doesn’t overcook.

Nutrition

Serving: 0.5cup | Calories: 325kcal | Carbohydrates: 13g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 341mg | Potassium: 546mg | Fiber: 4g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 76mg | Calcium: 61mg | Iron: 2mg

My favorite easy Shrimp Cocktail sauce recipe only requires three ingredients and a few seconds to make. You’ll never reach for store-bought cocktail sauce again!

Want more shrimp recipes? Try Shrimp and Grits, Kung Pao Shrimp, Shrimp Alfredo, or Shrimp Tacos!

Why I love this recipe:

• Easy and Elegant – If I want a fancy holiday appetizer in seconds, I always turn to shrimp cocktail. All you need is ketchup, horseradish and lemon juice to make homemade cocktail sauce.
• Delicious – Shrimp is expensive and deserves a sauce of equal quality. The flavor of this homemade cocktail sauce compliments the shrimp perfectly and is better than any of those pre-made options.

How to Make Shrimp Cocktail:

Combine: Add ketchup, lemon juice, and prepared horseradish to a bowl then mix well to combine. Taste and adjust to your preference (more horseradish if you want more of “punch” and more ketchup if you prefer milder.

Serve: Refrigerate shrimp cocktail sauce for at least an hour then serve cold, with cooked shrimp. Arrange on a platter and watch it disappear!

Make Ahead and Storage Instructions:

To Make Ahead: Shrimp cocktail sauce can be made several days in advance. Cover it tightly and store it in the refrigerator until ready to serve. 

To Store: Shrimp cocktail should be kept covered and in the refrigerator when not enjoying.

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Shrimp Cocktail Sauce

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.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 41kcal

Author Lauren Allen

Cost 15

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

US Customary – Metric

Instructions

• 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 ½ 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 display

Make 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.

Nutrition

Calories: 41kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 366mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg

*I originally shared this recipe December 2015. Updated October 2019 and December 2023.