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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr 10 min
Active:: 40 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

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)

Directions

Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes.

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.

Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce.

Photograph by Ryan Liebe

My Private Notes

Name: Spicy Ginger Shrimp Cocktail
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 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)