Korean Shrimp Cocktail

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup kimchi, such as Mother in Law's (vegan)
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 teaspoon grated ginger
  • 1/4 teaspoon kosher salt
  • 2 pounds cooked and peeled large shrimp
Directions
  • Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use.

  • Serve with peeled shrimp for dipping.


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