No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Shrimp Cocktail with Three Sauces

Shrimp cocktail with not one but three dipping sauces.

  • Yield: Serves 4
Shrimp Cocktail with Three Sauces

Source: Martha Stewart Living, August 2009


For the Shrimp

  • Coarse salt
  • 1 pound (about 25) large shrimp, heads (optional) and shells on

For the Mango-Basil Sauce

  • 2 small mangoes, peeled and chopped
  • 1/2 lemon, peeled and rind finely chopped (2 teaspoons)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon rice vinegar (not seasoned)
  • 1/2 teaspoon salt
  • Pinch freshly ground white pepper
  • 5 basil leaves, thinly sliced

For the Tomato-Horseradish Sauce

  • 1 cup chili sauce, such as Heinz
  • 1/2 cup prepared horseradish
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper

For the Remoulade

  • 3/4 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon spicy stone-ground mustard, preferably Creole (
  • 3 tablespoons finely chopped celery
  • 1 1/2 tablespoons finely chopped fresh parsley
  • 1/2 tablespoon finely chopped scallion
  • Freshly ground black pepper


  1. Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

  2. Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

  3. Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

  4. Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

  5. Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

Reviews (3)

  • Glorenzsonn 29 Aug, 2012

    Shell on shrimp for a cocktail party? Just what every guest needs.....trying to hold a drink and remove the shell from shrimp. Hmmmmmm........

  • Glorenzsonn 29 Aug, 2012

    Shell on shrimp for a cocktail party. Just what e wrong needs. Holding a drink and shelling shrimp....equals lazy cook. Puleeze.......

  • deville 12 Mar, 2010

    I thought the Remoulade sauce was great but I didn't care for the mango sauce.

Related Topics