Spicy Ginger Shrimp Cocktail
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 6 to 8 servings
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- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 6 to 8 servings
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.
