Shrimp Cocktail with Sriracha Lime Cocktail Sauce
Tender, succulent shrimp served with a spicy Sriracha Lime Cocktail Sauce.
Yields: Serves 8-10 (servings will depend on the size of your shrimp)
Ingredients
- For the Shrimp:
- 2 lbs jumbo raw shrimp, tail-on, deveined
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- For the Sriracha Lime Cocktail Sauce:
- 1 cup ketchup
- 1 tablespoon horseradish
- 1 teaspoon Sriracha
- Juice of half a lime
- 1 dash worcestershire sauce
- 1 small clove garlic, chopped
- 2 tablespoons cilantro
Instructions
Place a large bowl of ice water in the sink.
Put a large pot of water over high heat and season the water with Old Bay, garlic powder, chili powder, and salt. When the water is boiling, add the shrimp. When the water returns to a boil, after about 3 minutes or so, the shrimp should be done - the shrimp will have turned from translucent/gray to pink and should be cooked through, but not rubbery. Be careful not to overcook. Immediately drain the shrimp and submerge into the ice water bath. Peel the shrimp, leaving the tails on.
!To Make the Sauce:
Add the ketchup, horseradish, Sriracha, lime, worcestershire, garlic, and cilantro to a food processor. Whirl until smooth and combined, about 30 seconds. Spoon the sauce into a serving dish.
Serve the shrimp promptly over ice with the Sriracha Lime Cocktail Sauce and lime wedges.