Shrimp cocktail is a classic favorite amongst my friends, and it makes an appearance at every party we throw. Enjoy this variation on the classic sauce that’s typically made with red tomatoes.
PREP TIME
40 minutes
COOKING TIME
5 minutes
YIELD
Approximately 1 cup of cocktail sauce. Servings of shrimp will vary by size/weight: 4-6 shrimp per person work well as an appetizer; 10-12 shrimp work well as an entree.
2+ lbs wild jumbo or colossal shrimp
2 cups tomatillos, outer skin peeled and fruit quartered
1 teaspoon jalapeño pepper, minced
1/2 teaspoon garlic, minced or grated
1-2 teaspoon fresh horseradish, minced or grated (to taste, using more will yield a spicier sauce)
1 tablespoon apple cider vinegar or distilled vinegar
1 tablespoon extra-virgin olive oil
HOT, HOT, HOT
For a less spicy version, leave out the jalapeño and adjust the amount of horseradish.
NIGHTSHADE FREE?
Make the cocktail sauce from mangoes, peaches, or pineapple instead of tomatillos.
CHANGE IT UP
If you can’t find tomatillos, you can use regular red tomatoes.
Also, try tossing the shrimp in the sauce and eating over a salad.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen.
Note: You can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. Set the cooked shrimp aside and allow them to chill before serving.
Combine the tomatillos, jalapeño, garlic, horseradish, vinegar, and extra-virgin olive oil in a food processor, and pulse until smooth.
Serve chilled.
