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Wild West Coast Seafood Shrimp Cocktail Sauce

Wild West Coast Seafood Shrimp Cocktail Sauce

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outdoorsgirl

Owning a boat on Vancouver Island, seafood IS dinner 4 to 5 times a week. This great sauce goes with oysters, halibut, cod, shrimp and wild Pacific salmon. I hope you like it too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Stir together ketchup, horseradish, garlic, chili powder, and allspice in a small bowl. Cover bowl; refrigerate for at least 4 hours before serving.
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Reviews

Lucky Noodles
3
10/19/2013

If you like something a little different, you have to try this! I did not have allspice so I used 1/8 teaspoon cinnamon, a pinch of cloves and a pinch of ginger. Next time I'll up the ginger and decrease the cloves but that is just personal taste. Hubby loved this with Best Ever Crab Cakes and I also made Tartar Sauce II. Thanks outdoorsgirl, I cannot wait to try this again!

Westcoastwalker
1
9/23/2013

Tried it last night with lightly fried scallops and it was fabulous, a light yet hearty zest which complimented my dish. I can see where it would be excellent on almost every seafood but in particular prawns, scallops, and oysters. Well done to keep it simple and unique.

Betty
0
11/17/2014

super easy to make, and has a good flavour. I will make this again.