Korean Shrimp Cocktail

  • Level: Easy
  • Total: 1 hr 10 min (includes refrigeration time)
  • Active: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Serve with peeled shrimp for dipping.
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