Cocktail Sauce Recipe for Shrimp and Fish
Last updated: 27 September 2026.
Cocktail sauce is the classic partner for shrimp. AlBaik sells cocktail sauce alongside its jumbo shrimp meals, and it is easy to make at home in five minutes. There are two main styles: the tangy, tomato-and-horseradish American version, and the creamy, pink version popular in the Gulf and Europe. This recipe gives you both.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 5 min | 0 min | About 3/4 cup | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Two styles of cocktail sauce
| Style | Base | Taste | Best with |
|---|---|---|---|
| Classic red | Ketchup or tomato sauce with horseradish and lemon | Tangy, sharp, a little spicy | Cold prawns, fried shrimp |
| Creamy pink (Marie Rose) | Mayonnaise and ketchup | Mild, creamy, slightly sweet | Fried shrimp, fish fillet, sandwiches |
The creamy pink style is closer to what many people know from Gulf restaurants. Horseradish can be hard to find in Pakistan, so we give alternatives.
Ingredients
Classic red cocktail sauce
- 1/2 cup ketchup
- 1 to 2 tsp prepared horseradish (or 1/2 tsp English mustard plus a pinch of black pepper)
- 1 tbsp lemon juice
- 1/2 tsp Worcestershire sauce (optional)
- A few drops of hot sauce
Creamy pink cocktail sauce
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp lemon juice
- 1/4 tsp paprika
- A pinch of garlic powder
- A few drops of hot sauce (optional)
Method
- Choose your style.
- Put all the ingredients for that style in a small bowl.
- Stir until completely smooth.
- Taste and adjust: more lemon for tang, more horseradish or mustard for bite, more hot sauce for heat.
- Chill for 15 minutes before serving so the flavours come together.
Why this recipe works
- Acid from lemon cuts through the richness of fried seafood.
- Horseradish or mustard gives the classic sharp kick.
- Mayonnaise softens the tomato for a creamy, mild sauce.
Tips for the best result
- Serve cold with hot fried shrimp for a nice contrast.
- Make it a few hours ahead for a deeper flavour.
- If using mustard instead of horseradish, add it gradually; it is strong.
- For children, skip the hot sauce and horseradish.
Variations
- Spicy: add sriracha or chopped green chilli.
- Garlicky: mix 1 tbsp garlic sauce into the creamy version.
- Herby: add chopped coriander or dill.
- Desi twist: add a pinch of chaat masala to the creamy version.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Too sweet | Ketchup is very sweet | Add more lemon juice |
| Too sharp | Too much horseradish or mustard | Add a little more ketchup or mayo |
| Too thin | Watery ketchup | Add a little more mayo or tomato paste |
Storage and reheating
Classic red sauce keeps for up to a week in a closed jar in the fridge. The creamy version keeps for 3 days. Never leave mayo-based sauces out in the heat for long.
What to serve it with
Fried jumbo shrimp, fish fillets, fish burgers, nuggets and fries.
Where to find horseradish in Pakistan
Prepared horseradish is sold in jars at some large supermarkets in Karachi, Lahore and Islamabad, usually in the imported foods aisle. If you can’t find it, English mustard or a little wasabi paste gives a similar sinus-clearing heat. A very small amount of freshly grated radish (mooli) mixed with lemon juice can also add a peppery bite, though it is milder.
Why cocktail sauce works with seafood
Seafood is delicate and, when fried, rich. A cold sauce with acidity from lemon and tomato refreshes the palate, while horseradish or mustard adds a clean heat that doesn’t overwhelm the shrimp. That balance is why the combination has stayed popular for more than a century.
Serving ideas
- A small bowl in the middle of a shrimp platter.
- Spread inside a shrimp or fish sandwich.
- As a dip for fish fingers and fries.
- Mixed with shredded lettuce for a quick prawn cocktail starter.
Quantities for a party
Allow about 2 tablespoons of sauce per person for dipping. For 10 guests, make about 1 1/4 cups, which is roughly double the classic recipe or triple the creamy one.
Making it healthier
The classic red sauce is naturally lower in fat than the creamy version. To lighten the creamy style, replace half the mayonnaise with thick yoghurt. Choose a low-sugar ketchup if you are watching sugar.
Recreating an AlBaik-style shrimp meal at home
For the full experience, serve your fried jumbo shrimp with a pot of cocktail sauce, a pot of garlic sauce, a soft bun, fries and lemon wedges. Offering both sauces lets everyone choose between tangy and garlicky, just as many people do at AlBaik in Saudi Arabia.
Kid-friendly version
For children, make the creamy pink version without any hot sauce, horseradish or mustard. It becomes a mild, slightly sweet dip that works with fish fingers, nuggets and fries. Serve it in small individual pots to keep things tidy at the table.
Storage tips
- Use a clean spoon every time to avoid contamination.
- Store in a glass jar with a tight lid.
- Label the jar with the date you made it.
- Discard if the sauce smells sour or changes colour.
History in brief
Seafood served with a tomato-based cocktail sauce became popular in the United States in the early 20th century, and the creamy Marie Rose style became a classic in Britain later on. Both spread worldwide with seafood restaurants, which is how they ended up next to fried shrimp in the Gulf.
Today it is one of the easiest sauces to make at home, with ingredients already in most Pakistani kitchens.
Frequently asked questions
What is cocktail sauce made of?
Usually ketchup, horseradish and lemon, or a creamy mix of mayonnaise and ketchup.
Can I make cocktail sauce without horseradish?
Yes. Use a little English mustard or wasabi, or just lemon and hot sauce.
Is cocktail sauce the same as Thousand Island?
No. Thousand Island usually includes pickles and more ingredients, though both are pink and creamy.
How long does it last?
Up to a week for the classic version and 3 days for the creamy version, in the fridge.