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!
Serve this Shrimp Cocktail Louis at your next get-together and you've ensured a real crowdpleaser!
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.
In my humble opinion, 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.
- 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!
More shrimp recipes you're sure to love!
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Creamy Shrimp 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
- 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 ¼ cups mayonnaise
- ½ cup chili sauce
- 1 large lemon - zested and juiced
- 1 ½ 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.
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.
Gail Bottone says
Absolutely a winner! I will make it again. Also can the sauce be frozen?
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!
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.
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!
Ruth Walker says
Hello ... this recipe looks fabulous! Can you please suggest how many shrimp to plan for per person?
Hi, Ruth, Thanks so much for your question. I would allow four jumbo (16-20 count) shrimp per person. Thanks again and hope you enjoy!
Sarah Walker Caron says
This sounds amazing! I love roasted shrimp too — it's delightful for shrimp cocktail. And this version really does sound so elegant.
Thanks, Sarah! I was amazed at the difference between boiled and roasted shrimp. Will always roast now whenever possible. Thanks, again!
Eileen Kelly says
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!
Thanks, Eileen! It's ridiculously easy but really, really lovely for a party. Thanks again!
Laura @motherwouldknow says
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:)
Thanks so much, Laura! That's kinda what hubby and I did! In fact, we couldn't eat it fast enough!
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.
Thanks, Karen! Yes, how times have changed but the classics really never go out of style!
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!
Thank you, Jane! This sauce is absolutely divine! I think it would be great with crab cakes, too. Thanks again!
Tamara Andersen says
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!
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!
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!