Easy Seafood Cocktail Sauce

"This versatile cocktail sauce has some "zip" to it from the horseradish and hot sauce, but these can be adjusted to suit your taste."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by IngridH photo by IngridH
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Catnip46 photo by Catnip46
Ready In:
1 2/3 cups




  • Combine all ingredients in a small bowl; cover and chill. Adjust seasonings to suit your taste before serving.

Questions & Replies

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  1. This was so much better than all the jarred cocktail sauce you'll find at the grocery store. I really like the sweet chili sauce I used, so I knew I'd like this recipe, and I was right. It was fresh and had just the right "kick" for our classic shrimp cocktails. Thanks, Bayhill.
  2. This is now my go to cocktail sauce. Nice and spicy!! Fabulous! Thanks for sharing! Made for your win in Football tag Week 17!
  3. Much better the second day, so be sure to make it ahead of time. Used in Recipe #179375.
  4. Nice little zip in it. I made only 1/2 of the recipe as thats enough for us for a while. I have shrimp this week and will enjoy the sauce with it. Thanks for posting Made for World Tour 8
  5. Very nice! As written, it has a bit of zip, but isn't crazy-spicy. I'll add more horseradish and Tabasco next time for a bit more heat. Went great with the fresh Dungeness crab I had for lunch. Made for ZWT8


  1. Now this is what I'm talking about, wow, I love it. I used one crushed red chili pepper instead of the pepper sauce, perfect. Thanks so much.
  2. this is very good but definately needs 24 hours chilling time to blend the flavors, Tabasco sauce was used for this and also I used 1 clove fresh minced garlic in place of the garlic salt and added in some seasoned salt, I omitted the onion salt and celery salt, great recipe, thanks Bayhill!


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