Homemade Cocktail Sauce Recipe

Who needs bottled cocktail sauce when you can whip up a bowl of Homemade Cocktail Sauce at home in 5 minutes? And when you make it from scratch, you get to customize the spice level to pair with all your favorite seafood dishes, like Panko Shrimp!

If you have a tray of shrimp and you're running low on cocktail sauce, here's your perfect recipe. It's fail-proof and completely customizable to your liking. In fact, I'll often make two batches - one with extra horseradish for a spicy kick, and one on the mild side.

If homemade seafood sauce is your idea of a fun time, check out my Homemade Tartar Sauce, Spicy Aioli and Seafood Boil Sauce.

Ingredients and substitutions:

Before we get to the simple step-by-step instructions, a few notes about the ingredients:

Ketchup: just use whatever you have in the fridge - nothing special required. Substitute chili sauce, if needed.

Horseradish: prepared horseradish can be found in jars in the refrigerator section (usually near pickles). I've also made this with a creamy horseradish and it worked great. Note that horseradish has a range of spice levels (a lot like chili peppers!) so if you're sensitive to spice, start with 1 tablespoon of horseradish, then taste and add more, as needed. Substitute 1 tablespoon wasabi or Dijon mustard, if needed.

Garlic: just one clove of grated garlic adds huge flavor to the sauce. Remember that garlic flavor builds as the sauce sits, so stick with one clove until the sauce has had time to marry. Substitute ¼ teaspoon garlic powder, if needed.

Full ingredient list and measurements included in printable recipe card below.

How to make shrimp sauce

1. Mix ingredients

Combine ketchup, horseradish, Worcestershire, garlic, salt and pepper. Mix well. Add hot sauce, if using.

2. Refrigerate, then serve

Cover and refrigerate for 20 minutes. Taste and adjust seasoning. 

Serve cocktail sauce with Panko Shrimp, Crab Cakes, or Grilled Shrimp.

Can I make cocktail sauce without horseradish?

For a milder sauce, omit horseradish and add a teaspoon or two of Dijon mustard for flavor. Your sauce will be less spicy, but still tangy and delicious.

Wasabi paste is a good substitute for horseradish if you still want a spicy kick. Like horseradish, wasabi can have varying levels of heat, so start with 1 tablespoon, then taste and adjust from there.

How to store cocktail sauce

Transfer leftover sauce to an airtight container and keep in the refrigerator for up to a week. If the sauce gels in the refrigerator, just stir it up before serving.

Leftover cocktail sauce is perfect served your holiday Seafood Charcuterie Board, or use it to make the best Shrimp Louie Salad Dressing.

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