Flavorful Shrimp Cocktail Sauce Without Horseradish

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Making shrimp cocktail sauce at home can feel intimidating when you notice horseradish on the ingredient list – especially since many of us don’t keep this spicy root in our regular grocery rotation. After years of skipping homemade cocktail sauce because I didn’t want to buy horseradish for just one recipe, I finally discovered a simple solution that uses common pantry ingredients instead.

This no-horseradish cocktail sauce recipe is just what you need: it’s tangy and flavorful, comes together in minutes, and uses ingredients you probably already have in your kitchen right now.

What Kind of Ketchup Should I Use?

Regular tomato ketchup from any major brand will work perfectly fine in this cocktail sauce recipe, but if you want to take things up a notch, consider trying a natural or organic ketchup that uses real sugar instead of corn syrup. The main difference you’ll notice between ketchup brands is their sweetness level and thickness – some are more watery while others are nice and thick. For cocktail sauce, it’s best to go with a thicker ketchup since it helps create that perfect dipping consistency. If you’re watching your sugar intake, sugar-free ketchup can work too, though you might want to adjust the amount of additional sugar in the recipe to taste.

Options for Substitutions

Need to make some swaps for this sauce? Here are some helpful substitutions you can try:

• Ketchup: Since ketchup is the base of this sauce, you’ll want to stick with it, but in a pinch, you can use tomato paste mixed with a bit of vinegar and sugar – use 1/3 cup tomato paste plus 2 tablespoons vinegar and 2 teaspoons sugar.
• Chili seasoning: If you don’t have chili seasoning, mix together equal parts paprika and cayenne pepper, using just a pinch of cayenne if you prefer less heat.
• Hot sauce: Any hot sauce works here – Tabasco, Sriracha, or Frank’s Red Hot are all good options. Adjust the amount based on your heat preference.
• Worcestershire sauce: You can replace this with soy sauce or coconut aminos, though you might want to reduce the amount of salt in the recipe if using soy sauce.
• Lemon juice: Lime juice works just as well, or you can use white vinegar in a pinch – just use half the amount called for.

Watch Out for These Mistakes While Making

The biggest challenge when making horseradish-free cocktail sauce is achieving the right balance of heat and tang – adding too much hot sauce at once can quickly overpower the other flavors, so it’s better to start with less and adjust to taste. Getting the consistency right matters too, as a sauce that’s too thin won’t cling properly to your shrimp – be careful not to add too much lemon juice or Worcestershire sauce at the beginning. For the best flavor development, let your sauce rest in the refrigerator for at least 30 minutes before serving, allowing all the ingredients to meld together properly. If you’re making this sauce ahead of time, remember that the heat level from the hot sauce and chili seasoning will intensify over time, so you might want to start with slightly less than you think you need.

What to Serve With Shrimp Cocktail Sauce?

This zesty cocktail sauce is perfect for serving with chilled, plump shrimp – but that’s just the beginning! You can pair this sauce with other seafood like steamed crab legs, chilled lobster tails, or even fried calamari rings. For a party spread, try setting up a seafood station with both cold and hot options, plus some lemon wedges and fresh herbs for garnish. If you’re keeping it casual, serving the sauce alongside a pile of crispy fish sticks or as a dip for fish tacos works great too.

Storage Instructions

Keep Fresh: This homemade cocktail sauce stays good in an airtight container in the refrigerator for up to 2 weeks. The flavors actually get better after a day or two as they blend together, making it perfect to prepare ahead for parties or gatherings.

Container Tips: I like to store this sauce in a glass jar with a tight-fitting lid – it’s easy to give it a quick shake before serving if any separation occurs. Plus, you can easily spoon or pour it right from the jar when it’s time to serve.

Serving: When you’re ready to use your sauce, take it out of the fridge about 15 minutes before serving to let it come to room temperature. This helps the flavors shine through better. Give it a quick stir, and it’s ready to pair with your favorite seafood!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 1-3 g
• Fat: 0-2 g
• Carbohydrates: 36-42 g

Ingredients

• 1/2 cup tomato ketchup
• 2 teaspoons chili seasoning
• 1 teaspoon powdered garlic
• 1/4 teaspoon white sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 6 splashes worcestershire sauce
• 4 splashes hot sauce

Step 1: Mix the Sauce Ingredients

In a small bowl, combine ketchup, chili powder, garlic powder, sugar, salt, lemon juice, Worcestershire sauce, and hot sauce.

Stir these ingredients together until they are well blended.

This mixture will yield nearly ¾ of a cup of flavorful sauce.

Step 2: Chill the Sauce

Once the sauce ingredients are thoroughly combined, cover the bowl and refrigerate for at least an hour.

This allows the flavors to meld together, enhancing the taste of the sauce.

Keep it chilled until you are ready to use it in your dish.