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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Recipe
Shrimp Cocktail Sauce
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.
- 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
Nutrition
Did You Make This Recipe?
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*I originally shared this recipe December 2015. Updated October 2019 and December 2023.
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Lauren, I think I’ll keep using mine. Much better and everyone loves it.
1 Cup Heinz Chili Sauce
Generous squeeze of lemon juice
1 generous tsp hot horseradish (or more)
Mix; refrigerate and enjoy!
“From scratch!” First ingredient is ketchup. Smh.
Yep–Here’s my homemade ketchup recipe (also linked in the ingredient list): https://tastesbetterfromscratch.com/homemade-ketchup/
I used 3/4 C ketchup with two heaping top of prepared horseradish, 1 tsp lemon juice and added 1/2 tsp old bay seasoning. Personally more flavorful and less ketchup taste. The ads popping up on your site made it difficult to write this comment, btw
Several recipes call for ketchup as the base! My recipe which I developed from tending bar in a high end dining place years ago: one bottle of chili sauce combined with equal amount of ketchup! That’s the old school base! Everything else can be used for taste! I made my bloody Marys with horseradish, olive and lime juice! Other ingredients are my secret but easy to figure out! PS…. Use canned tomato juice not the pre made stuff!
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!