Green, Red & White Shrimp Cocktail Sauce Recipes

For a festive holiday take on a traditional shrimp cocktail, try this trio of red, white and green shrimp cocktail dips. All of these sauces can be made 2 days in advance and stored, covered, in the refrigerator. If you have leftover Green Goddess or Meyer Lemon Aioli, both are delicious on sandwiches or with roasted vegetables.

Green Goddess Dip

PREP:

5 minutes

YIELD:

1½ cups

Ingredients

1 cup (packed) mixed herbs (such as dill, parsley, cilantro, basil)
2 tablespoons chopped chives
1 clove garlic, smashed
1 tablespoon capers, drained
1 cup plain Greek yogurt
Juice and zest of 1 lemon
¼ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper

Directions

Place the mixed herbs, chives, garlic and capers in a food processor fitted with a metal blade. Pulse several times to chop herbs and then, using rubber spatula, wipe down the sides of the food processor. Add the yogurt, lemon juice and zest, salt and pepper and process until well-combined. Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and set aside.

Cocktail Sauce

PREP:

5 minutes

YIELD:

1¼ cups

Ingredients

1 cup ketchup
2 tablespoons prepared horseradish
2 tablespoons lemon juice
½ teaspoon Worcestershire sauce
6–8 shakes hot sauce, or to taste
Big pinch of salt

Directions

Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce and salt in a mixing bowl and chill for an hour, or up to 2 days.

Meyer Lemon Aioli

PREP:

5 minutes

YIELD:

1¼ cups

Ingredients

1 clove garlic
⅛ teaspoon Kosher salt, plus more to taste
1 whole egg
1 cup vegetable or canola oil
Zest and juice of 1 Meyer lemon

Directions

In the bottom of a food processor fitted with a metal blade, pulse the garlic and salt until finely chopped. Add the egg and egg yolk and pulse again, until combined. With the motor running, slowly add the oil, just a few drops at a time, and then continue to add the oil, in a slow and steady stream about the size of a pencil. This slow addition allows the aioli to form an emulsion. Process until fully combined and then add the lemon zest and juice. Season again with salt, to taste, and store in the refrigerator until ready to serve.

Note(s):
As with most sauces, these will all taste better if they are made at least a few hours ahead so flavors have time to build.

Green Goddess Dip: You can use any herbs you want in this, which makes it really flexible.

Cocktail Sauce: You get an enormous amount of flavor from making this yourself (as opposed to the bottled version). You can adjust the amount of horseradish based on how spicy you want this.

Meyer Lemon Aioli: You can flavor this with so many things, including curry powder or lime juice and finely chopped jalapeno. If you can’t find Meyer lemons, use regular lemons.