Shrimp Cocktail Louis

4.68 from 31 votes
30 minutes
Jump To Recipe

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.”

Photo of Shrimp Cocktail Louis on white oval platter garnished with lemon wedges.

Serve this Shrimp Cocktail Louis at your next get-together, and you’ve ensured a real crowd pleaser!

The inspiration and history behind this recipe:

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.

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.
Photo of raw shrimp being drizzled with olive oil on baking sheet.
  • It turns out beautifully!
Photo of roasted shrimp on baking sheet.
  • Then, mix up the Louis sauce:  Mayonnaise, chile sauce, lemon juice and zest, horseradish, Sriracha, Worcestershire, scallions, capers…  and wow!
Photo of Louis sauce in glass bowl on white surface.
  • Serve with lemon wedges and your guests will devour!
Close-up photo of Shrimp Cocktail Louis on white platter with sauce garnished with lemon wedges.
Close-up photo of Shrimp Cocktail Louis on white platter with sauce in the background.

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Shrimp Cocktail Louis - Close-up shot of shrimp on white platter with sauce garnished with lemon wedges

Shrimp Cocktail Louis

4.68 from 31 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers and Snacks
Cuisine American
Servings 8
Calories 357 kcal


  • 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


  • 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.


MAKE AHEAD:  Sauce can be made up to 2 days ahead.  Shrimp can be cooked 1 day ahead.  Refrigerate until needed.


Serving: 1 | Calories: 357kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 690mg | Potassium: 412mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.68 from 31 votes (24 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

    1. 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.

    1. 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!

    1. Hi, Gail, Thanks so much for your question. I would advise you not freeze the sauce because of the mayonnaise. It should keep in your refrigerator for a good week or two, though. Thanks again!

  2. Looking for someone who has actually tried the recipe. The star ratings are misleading. If you only want to comment and haven’t tried it, please refrain from commenting.

    1. Hi, Jan, Thanks so much! Next to the “Comments” tab is “Reviews.” Although no one has actually left a worded review, there are 21 solid “starred” reviews. Someone just left a 4.5-star rating last night. Thanks so much and hope you enjoy!

    1. Thanks, Sarah! I was amazed at the difference between boiled and roasted shrimp. Will always roast now whenever possible. Thanks, again!

  3. 5 stars
    Shrimp Cocktail Louis, oh my – absolutely delicious! I love that this is so elegant and delicious yet so easy to make! The perfect appetizer for any party. A great start for any meal!

  4. 5 stars
    My mother has always loved shrimp and I follow in her footsteps. Although you make this an appetizer (and what an elegant and delicious one it would be), I think I”ll just eat a huge portion as my dinner:)

  5. I am older that you and do remember when shrimp cocktail was considered the most sophisticated thing ever, before a prime rib dinner. Your sauce sounds so killer good and your presentation is stunning.

  6. 5 stars
    I grew up going out to dinner in San Francisco and remember what a treat shrimp cocktail was! I have never had it with Louis dressing, one of my favorites and can’t believe I never thought to combine the two. Brilliant! And roasting the shrimp really is the way to go – these are gorgeous and tantalizing. Perfect way to kick off any celebration!

  7. A gorgeous recipe fit for an Elegant Evening Summer Soirée! I love the addition of sriracha to the sauce, the cooking method for the shrimp (roasting is always better than boiled), and your advice on buying “wild caught” is spot on. Since moving so close to the Gulf, I won’t touch farm-raised anymore!

    1. Thank you, Tamara! The added heat from the Sriracha is the perfect update to this classic recipe! I even ask in restaurants where the shrimp is from before ordering. That’s how picky I am! Thanks again!

  8. 5 stars
    Oh, boy, I wouldn’t need dinner with this gorgeous shrimp dish as an appetizer! I’d just park myself right next to the platter. Thanks for all the tips, too!