Name: Kimchi Shrimp Cocktail
Prep time: 5 min
Total time: 5 min
Ingredients: 2 lbs cooked, peeled and deveined shrimp, chilled; 1 1/2 cup ketchup; 1 1/4 cup kimchi; 3 tsp prepared horseradish; 1 tsp low sodium Worcestershire sauce; 1/2 tsp miso paste; 1 tbsp rice vinegar; 2 tsp sriracha sauce

An easy twist on a classic appetizer, this Kimchi Shrimp Cocktail comes together in less than 5 minutes, with the help of your trusty food processor.

JUMP TO RECIPE

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A fun and fiery cocktail appetizer

This sour and spicy Kimchi Shrimp Cocktail is a great off-the-beaten-path version of a classic appetizer. Best of all- it takes NO TIME to make, and serves plenty of hungry guests alongside some cooked and cooled shrimp!

Making the cocktail sauce

The kimchi cocktail sauce is incredibly easy to prepare. To make the sauce you will need:

Ketchup. Any of your favorite brands will do.
Prepared kimchi. Use your favorite brand here as well!
Prepared horseradish, for an extra spicy kick.
Low sodium Worcestershire sauce. I go for low sodium here, so that you get all the umami, but can keep an eye on the salt content. If you want to try using the regular stuff, I recommend adding a little at a time to taste.
Miso paste. Just a little goes a long way, and adds a richness to the sauce.
Rice vinegar. Go with the unsweetened stuff here. The seasoned varieties are usually a bit more on the sweet side.
Sriracha sauce. This adds a depth and heat to the sauce. Sambal Oelek would also be great here!

Kimchi Shrimp Cocktail sauce ingredients

A fun twist on a classic shrimp cocktail recipe

All you need to make this recipe is a handful of tasty ingredients, some cooked shrimp, and a food processor. Simply add the cocktail sauce ingredients to the bowl of your food processor, and blend until mostly smooth. I like mine with a little texture, but blend until you reach your desired consistency.

Can I make the kimchi cocktail sauce and shrimp in advance?

This sauce can be made in advance, and will keep for about 5 days in an airtight container. If saving for a prolonged period, I recommend portioning it out to dip your shrimp, to limit cross contamination and help your sauce last longer.

As for the shrimp, I love to poach mine briefly, then drain and cool. I will then stick them in the fridge for a few hours to overnight to get them nice and cold. Alternatively, this sauce is great with grilled or sautéed shrimp, or store bought cooked shrimp!

A party win

Not only is this shrimp cocktail recipe easy and delicious, -t's also a bonafide way to gain you some major cred at your next shin-dig. This cocktail sauce never lasts long at any party!

Print Recipe

Kimchi Shrimp Cocktail

Prep Time5

Total Time5

Course: Appetizer

Keyword: shrimp

Equipment

Food Processor

Ingredients

2 lbs cooked, peeled and deveined shrimp, chilled

Cocktail Sauce

1 ½ cup ketchup
1 ¼ cup kimchi
3 teaspoon prepared horseradish
1 teaspoon low sodium Worcestershire sauce
½ teaspoon miso paste
1 tablespoon rice vinegar
2 teaspoon sriracha sauce

Instructions

1. Add all sauce ingredients to a food processor and pulse until smooth, but still mildly chunky.
2. Serve with cooked and cooled shrimp.

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