CREOLE SHRIMP COCKTAIL SAUCE

CREOLE SHRIMP COCKTAIL SAUCE RECIPE

This Cajun shrimp cocktail is as delightful as the classic version, featuring a zesty twist. Succulent and tender shrimp are seasoned with Cajun spices and roasted, then immersed in a tangy homemade Cajun cocktail sauce.

These make for an ideal appetizer for a dinner gathering, or you can incorporate them into a salad or wrap. This recipe is quick and straightforward, taking less than 20 minutes to prepare!

A platter of cocktail shrimp accompanied by Cajun cocktail sauce and lemons.

You may have savored cocktail shrimp at your preferred seafood restaurant (hello, seafood tower), but did you realize that preparing your own is quite simple? I am already a fan of cocktail shrimp, but the added kick from the Cajun flavors is something I truly appreciate. Additionally, I enjoy the tanginess of the cocktail sauce. This recipe elevates cocktail shrimp with the inclusion of Cajun spices.

Ingredients

Ingredients required to prepare Cajun cocktail shrimp on a countertop.

Shrimp – For four appetizer-sized servings, you will require 1 pound of peeled and deveined shrimp. This equates to approximately 1 ½ pounds of shrimp with the tails and shells intact. Many stores offer frozen shrimp that are already peeled and deveined for convenience. Provided you select a high-quality product, using frozen shrimp is perfectly acceptable. Need assistance with shrimp preparation? My guide will take you through the process step by step.

PRO TIP: Shrimp sized 21-25 or larger are excellent for cocktail shrimp. This indicates there are 25 or fewer shrimp per pound. The smaller the number, the larger the shrimp.

Lemon – The sweet and sour flavor of lemons complements this seafood dish perfectly. You will utilize both lemon zest and lemon juice, so ensure you have a sufficient supply. Purchase a few extra lemons to serve alongside the cocktail shrimp as wedges.

Cajun seasoning – Cajun shrimp would not be complete without Cajun seasoning! You can either purchase a pre-made blend or create your own.

Horseradish – Horseradish imparts that signature tang to the cocktail sauce. You may reduce the amount if you prefer a milder flavor.

Hot sauce – For my dishes inspired by southern Louisiana cuisine, I favor a vinegar-based hot sauce, such as  or .

PRO TIP: If cocktail sauce is not to your liking, consider using  or  as an alternative!

Refer to the recipe card below for a complete list of ingredients and their measurements.

How to make

This seafood appetizer recipe is straightforward and easy to prepare, yet it is bursting with flavor.

First, preheat the oven to 425°F and position the rack in the center. Line a  with parchment paper or aluminum foil.

To prepare the homemade cocktail sauce, mix all the sauce ingredients in a small bowl until well combined. Chill in the refrigerator until you are ready to serve.

PRO TIP: Prepare the cocktail sauce approximately 1 hour before serving to allow it to chill, as it tastes better when cold.

Next, prepare your shrimp. You can either peel the shrimp yourself or purchase shrimp that has already been peeled and deveined.

Typically, I do not leave the tails on shrimp for other recipes, such as pasta dishes; however, for shrimp cocktail, it is advisable to keep the tails on, as they serve as a convenient handle for dipping and eating.

How to peel and devein the shrimp

Remove the shell up to the last segment that includes the tail, leaving that part intact.

Using a sharp paring knife, make a shallow incision along the back of the shrimp up to the tail shell, revealing the dark vein (also known as the intestinal tract).

Extract the vein and discard it.

You should now have a peeled and deveined shrimp with the tail still attached.

Dry the shrimp with paper towels and coat them in olive oil, followed by cajun seasoning and lemon zest.

Roast the shrimp for 5 to 10 minutes, or until they turn an opaque pink and are fully cooked. When cooked, shrimp will curl up.

You may serve the shrimp either hot or cold. If you prefer to serve them cold, place the shrimp in a plastic bag and submerge it in a bowl filled with ice-cold water, then refrigerate for a minimum of 30 minutes. (While traditional cocktail shrimp are delightful when served chilled, I personally favor them hot.)

Present the shrimp on a serving platter garnished with fresh parsley and lemon wedges, allowing your guests to add a squeeze of fresh lemon juice.

Serving suggestions

These spicy shrimp make an excellent appetizer for a seafood dinner.

Storage & Reheating

How to store leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Shrimp are best enjoyed on the day they are prepared.

How to freeze: I do not recommend freezing this recipe.

How to reheat: These cocktail shrimp are ideally served hot and fresh, or chilled. I advise against reheating them after they have cooled, as this can result in a rubbery texture.

Frequently Asked Questions

Is it necessary to remove the vein from shrimp?

The "vein" in shrimp refers to the intestinal tract, which may contain a gritty substance. While it is not strictly necessary to remove it, doing so makes the shrimp more appealing!

What size shrimp should be used for cocktail shrimp?

For shrimp cocktail, it is advisable to use relatively large shrimp. I prefer sizes that are at least 21-25 or larger, indicating there are no more than 25 shrimp per pound. The smaller the number, the larger the shrimp.

How much cocktail shrimp should be served per person?

For an appetizer portion of shrimp cocktail, allocate approximately 4 ounces (¼ pound) of shrimp per person. This means that 1 pound of shrimp (peeled and deveined) can serve 4 individuals. For a dinner portion, I recommend 8 ounces (½ pound) per person.

Is it possible to prepare this in advance?

If you intend to serve the cocktail shrimp cold, you may prepare them the night before and store them in the refrigerator. Conversely, if you wish to serve them warm, it is advisable to prepare them just prior to serving to ensure they are hot and fresh.

Cajun Shrimp Cocktail

This dish features cocktail shrimp with a Cajun flair. These succulent and tender shrimp are seasoned with Cajun spices and roasted, then immersed in a zesty homemade Cajun cocktail sauce. They make an ideal appetizer for a dinner gathering, or can be added to a salad or wrap. This recipe is quick and straightforward, taking less than 20 minutes to complete!

Notes

It is recommended to use relatively large shrimp for shrimp cocktail. I prefer sizes that are at least 21-25 or larger, indicating there are no more than 25 shrimp per pound. The smaller the number, the larger the shrimp.

How to store leftovers: Keep any leftovers in an airtight container in the refrigerator for a duration of 2-3 days. Shrimp are best enjoyed on the day they are prepared.

How to freeze: Freezing this recipe is not recommended.

How to reheat: These cocktail shrimp are ideally served hot and fresh, or chilled. I do not suggest reheating them after they have cooled, as the shrimp may turn rubbery.

Equipment

• Baking sheet/
• Parchment paper or aluminum foil
• Measuring cup or small bowl

INGREDIENTS

• juice of half a lemon
• 1 c. tomato juice
• 2 T. Worcestershire sauce
• 1 T. pepper sauce
• 1/2 c. celery, finely chopped
• 2 T. horseradish, grated

INSTRUCTIONS
Combine all ingredients and serve over shrimp in cocktail glasses. Serve with crisp crackers and lettuce salad if desired...and the cocktail recipe is ready to serve....enjoy the cocktal !