Shrimp Cocktail with Singapore Hot Sauce

Try Shrimp Cocktail with Singapore Hot Sauce

…because who doesn’t love shrimp cocktail at a holiday party or any time of the year for that matter? 

Food and Wine Magazine contributor Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

Recipe Credit: Ceil Kohl as published by

For those times when the classic cocktail sauce is not enough, here are some awesome new twists to enjoy this holiday season. Of course, you know that they fresher the shrimp, the better the appetizer!

1. Add more seafood
Consider Including scallops and stone-crab claws, then tweak the cocktail sauce by replacing the ketchup bottled chile sauce and seasoning it with prepared horseradish.

2. Wrap shrimp in bacon
Marinate jumbo shrimp in chile-garlic oil, then wrap with bacon and grill.  Serve with a house-made cocktail sauce that’s spiked with a horseradish At Motts Channel Seafood stock several “tried and true” brands (and we’re working on a house sauce…stay tuned in 2018)

3. Grill shrimp with herbal skewers
Using sticks of rosemary instead of metal skewers imparts terrific flavor to grilled shrimp.

4. Amp up the heat
Jalapeño adds smoky flavor to any shrimp cocktail dish.

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Shrimp Cocktail with Singapore Hot Sauce
Print Recipe
Shrimp Cocktail with Singapore Hot Sauce
Print Recipe
  1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, about 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
  2. Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
  3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
Recipe Notes


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