Shrimp Cocktail with Rocoto Chile Dipping Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 2 servings
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1 1/2 cups prepared chili sauce (store bought)

1 1/2 cups ketchup

1 lemon, juiced, plus 2 lemons, halved

1 tablespoon sugar

2 tablespoons Worcestershire sauce

1/2 cup prepared horseradish

2 tablespoon rocoto Peruvian chile paste

1 tablespoon chopped cilantro

4 tablespoons pickling spices

2 tablespoons hot pepper sauce

Salt and freshly ground black pepper

10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached


  1. Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.
  2. In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.
  3. Serve on a platter with a bowl of the dipping sauce in the middle.