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Wild West Coast Seafood Shrimp Cocktail Sauce

Rated as 4.82 out of 5 Stars

"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!"
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4 h 5 m servings 22
Original recipe yields 4 servings


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

Nutrition Facts

Per Serving: 22 calories; 0.2 5.4 0.5 0 198 Full nutrition

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Read all reviews 8
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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 a...

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 pa...

I doubled the recipe to have enough for everyone to liberally dip their peel n eat shrimp. It was great!

This was a very good cocktail sauce. It uses ingredients one is likely to have on hand, and it was just what we needed for our shrimp. It is unlikely I will purchase bottled sauce again.

I made this just as the recipe said. Was wonderful...better than the store bought!

Loved it. Easy and quick. However I only waited 4 minutes to eat

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

Simple and delicious. A great sauce for oysters, shrimp and prawns. Sharp and tangy.... Livens the fish up.