Shrimp Cocktail Louis
Updated Jul 14, 2021, Published Jul 30, 2019
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Shrimp Cocktail Louis harkens back to an era when shrimp cocktail was the ultimate in elegance! This modern twist, which includes Sriracha hot sauce, is the perfect party food!
“This Louis sauce was absolutely delicious. I have made Ina’s recipe and I like this one even better.”
why this recipe is a keeper!
If you’re anywhere near my age, you’ll remember going out to restaurants and supper clubs with your parents and the most elegant of elegant appetizers you could order was a shrimp cocktail.
Shrimp Cocktail Louis was invented around 1915 at the St. Francis Hotel in San Francisco. Sometime prior to that, the shrimp cocktail we all know with the tomato horseradish sauce was invented.
A really good shrimp cocktail never goes out of style and this Shrimp Cocktail Louis, inspired by one from Ina Garten …. IS A REALLY GOOD SHRIMP COCKTAIL.
Serve this Shrimp Cocktail Louis at your next get-together, and you’ve ensured a real crowd pleaser!
How to make Shrimp Cocktail Louis:
- Start with large wild-caught shrimp, approximately 16-20 count per pound. Seriously folks–always use wild-caught shrimp. There is a major textural difference between wild and farmed shrimp. If you do your research on farmed shrimp, you’re not going to like what you read.
- Peel and devein the shrimp. The easiest way I have found is to cut through the top of the shell, starting at the wide end with kitchen shears. Cut all the shrimp (so you don’t have to keep setting your scissors down), then peel and remove the vein (intestine) under a trickle of cold water.
- Roast the shrimp. Roasting shrimp is my new favorite way to cook shrimp. Roasting shrimp makes them tender and flavorful and it’s a super easy method: Simply roast 16-20 count shrimp at 400 degrees for 10 minutes.
- It turns out beautifully!
- Then, mix up the Louis sauce: Mayonnaise, chile sauce, lemon juice and zest, horseradish, Sriracha, Worcestershire, scallions, capers… and wow!
- Serve with lemon wedges and your guests will devour!
This Louis sauce is also great with my Crab-Stuffed Shrimp!
More shrimp recipes you’re sure to love!
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Cream Cheese Salsa Dip
- Shrimp in Avocado Butter
- Mexican Shrimp Cocktail
- Spicy Baked Shrimp with Tomatoes and Feta Cheese
- Shrimp and Corn Risotto with Bacon
Shrimp Cocktail Louis
Ingredients
- 2 pounds shrimp, preferably wild-caught, 16-20 count, peeled and deveined with the tail left on
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/4 cups mayonnaise
- 1/2 cup chili sauce
- 1 large lemon, zested and juiced
- 1 1/2 tablespoons prepared horseradish
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire
- 2 scallions, white and light green part only, minced
- 2 tablespoons capers, drained
- Lemon wedges, for serving
Instructions
- Preheat oven to 400 degrees.
- Pat the shrimp dry with paper towels then place on a baking sheet.
- Drizzle with 1-2 tablespoons olive oil and season with salt and black pepper. Toss and spread the shrimp out so they are in one layer.
- Roast for 10 minutes or until firm and just cooked through. Let cool.
- Meanwhile, combine mayonnaise and next 7 ingredients in a small bowl. Season to taste with salt and black pepper.
- When shrimp has cooled, arrange on a platter.
- Place Louis Sauce in the center, garnish with fresh lemon wedges and serve.
Notes
- The sauce can be made up to 2 days ahead and refrigerated.
- Shrimp can be cooked 1 day ahead. Refrigerate until needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Love the shrimp! Love the sauce!
Thanks so much, Mimi! Happy you love this recipe!
This louis sauce was absolutely delicious. I have made Ina’s recipe and I like this even better. I love a good crab louis salad and will use this sauce.
Hi, Dianne, Thanks so very much! This would be perfect on a Crab Louis Salad for sure! Thanks again and appreciate your taking the time to come back and comment.
Can you cook them a day ahead of time?
Hi, Laura, Thanks much for you question. Yes, you can do both a day ahead of time. Drain off any excess liquid/oil after roasting the shrimp because olive oil firms up so much when it’s refrigerated. Thanks again and hope you enjoy!