Spicy Ginger Shrimp Cocktail

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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For the cocktail sauce:

1 cup chili sauce (such as Heinz)

1/3 cup hot mango chutney

1/4 cup chopped fresh cilantro

1 tablespoon grated peeled fresh ginger

Juice of 1 lime

For the shrimp:

2 limes

1 cup chopped peeled fresh ginger

1 bunch cilantro, stems only

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

2 pounds jumbo shrimp, peeled and deveined (tails intact)


  1. Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes.
  2. Meanwhile, make the shrimp: Remove the lime zest with a vegetable peeler and transfer to a pot, then squeeze the lime juice into the pot and add the squeezed limes. Add the ginger, cilantro stems, coriander, fennel, cumin, peppercorns and 2 quarts cold water. Cover and bring to a simmer; cook over low heat, 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes.
  3. Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce.
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