Can I use fresh horseradish instead of prepared horseradish?

Yes, but it will be much spicier and stronger. If using fresh horseradish, grate it finely and reduce the amount significantly (start with 1 tablespoon). Prepared horseradish is typically more consistent in heat level, which helps in preparing this seafood cocktail sauce recipe consistently every time.

Can I use fresh bell pepper and roast it myself?

Absolutely! For a deeper, fresher smoky flavor, cut a red bell pepper in half, remove seeds, and roast it on a sheet pan at 400°F (200°C) until the skin is blackened and blistered (about 20-30 minutes). Let it cool, peel off the skin, and then use it in the recipe. This enhances the overall smoky flavor profile.

Can I make this without a food processor or blender?

If you don't have a food processor, finely mince the roasted red pepper and fresh parsley by hand. The sauce will still taste great, but the texture will be chunkier and less uniform.

How can I make this sauce milder for kids?

To reduce the spice level for family-friendly low-carb meals, start by omitting the hot sauce completely. Reduce the prepared horseradish to 1-2 teaspoons, then gradually add more if needed after tasting the initial mix. This ensures a mild version of this seafood cocktail sauce recipe.

Why is my sauce watery?

This usually happens if you didn't thoroughly drain the prepared horseradish or the roasted red pepper. I always squeeze the roasted red peppers in a paper towel before measuring to prevent a runny sauce. Make sure to pat them dry before adding them to the food processor to ensure a thick sauce texture for this seafood cocktail sauce recipe.

What's the best way to serve this for a party?

Serve it in a small glass or ceramic ramekin placed over a bowl of crushed ice. This keeps the sauce perfectly chilled throughout the duration of the party. It ensures the texture remains thick and cold, which is ideal for pairing with shrimp cocktail appetizers.

Seafood Cocktail Sauce Recipe With Smoky Roasted Red Pepper

I don’t know about you, but a good seafood cocktail sauce instantly makes a weeknight feel like a special occasion.

This recipe is for busy families who want to elevate simple shrimp or a quick fried fish dinner without buying an expensive, pre-made sauce. The key to this version is adding roasted red pepper to create a deep, smoky flavor that transforms classic seafood cocktail sauce into something entirely new. The vibrant color and smoky aroma from the paprika are noticeable the moment you open the container.

The Ultimate Smoky Seafood Cocktail Sauce Recipe for Family Dinners

Ingredients

Good Quality Ketchup (1 cup | 240 mL): This forms the base and provides essential sweetness and body. Choose a brand that you enjoy the flavor of; the quality here impacts the final sauce significantly. For a slightly less sweet version, you can look for low-sugar ketchup or an organic variety.
Prepared Horseradish (3 tablespoons | 45 mL): This delivers the classic pungent kick that defines a good seafood cocktail sauce recipe. Make sure to drain the horseradish well before measuring to avoid excess liquid in your final sauce. If you like a milder sauce, start with 2 tablespoons and add more to taste in step 4.
Fresh Lemon Juice (2 tablespoons | 30 mL): The bright, essential acidity balances the sweetness of the ketchup and the heat of the horseradish. Always use freshly squeezed lemon juice for the best flavor; bottled juice often has a less vibrant taste. This ingredient is crucial for cutting through the richness of fried seafood or shrimp.
Jarred Roasted Red Pepper (1/2 cup | 75 g): This is the key ingredient that introduces a unique smoky and sweet flavor profile. Ensure the roasted red pepper is thoroughly drained before blending to maintain the thick texture of the sauce. You can buy pre-diced red pepper to save time.
Sweet Smoked Paprika (1 teaspoon | 5 mL): This enhances the smoky note from the roasted red pepper without adding heat. Sweet smoked paprika is preferred over hot smoked paprika to keep the sauce family-friendly. This also contributes to the rich, appealing red color of the final sauce.
Garlic Powder (1/2 teaspoon | 2.5 mL): Adds a savory depth and aromatic quality that complements seafood beautifully. A small amount is used here to avoid overwhelming the other delicate flavors. If you prefer fresh garlic, use about 1/4 teaspoon of finely minced garlic, but be aware it might not blend as smoothly as powder.
Apple Cider Vinegar (1 teaspoon | 5 mL): This offers another layer of acidity and a slight fruity tang that deepens the overall flavor complexity. It works alongside the lemon juice to create a more robust flavor than lemon alone. Avoid substituting with white vinegar, as it can be too harsh.
Agave Nectar (1/2 teaspoon | 2.5 mL, optional): Used to balance the acidity and heat, creating a smoother taste. This is optional; if you prefer a sharper sauce, feel free to skip it or reduce the amount. You can substitute with a small amount of honey or brown sugar if agave nectar isn’t available.
Alcohol-Free Hot Sauce (1/2 teaspoon | 2.5 mL, or to taste): Adds a controllable level of heat to the sauce. Choose a mild-to-medium heat sauce that complements the smoky flavor. Adjust the amount depending on your family’s preference for spice; for kids, start with just a few drops.
Fine Sea Salt (1/4 teaspoon | 1.25 mL, or to taste): Essential for enhancing all the other flavors in this seafood cocktail sauce recipe. Start with a small amount and adjust in step 4, as the ketchup and hot sauce may already contain salt. Sea salt provides a clean, briny flavor that works well with seafood.
Freshly Ground Black Pepper (1/8 teaspoon | 0.6 mL): Adds a final layer of sharpness and aromatic heat. Use freshly ground pepper for the most vibrant flavor. You can increase this amount slightly if you want more of a peppery bite.
Fresh Flat-Leaf Parsley (1 tablespoon | 15 mL, finely chopped, for garnish): Provides a fresh, herbal finish and visual appeal. Garnish is essential for presentation and adds a pop of color against the deep red sauce. This should be added just before serving, not blended into the sauce.

Instructions

Combine Base Ingredients: In a small food processor or high-speed blender, combine the good quality ketchup, prepared horseradish (drained), and fresh lemon juice. Pulse a few times to get them fully integrated and start building the sauce base.
Add Seasonings and Flavorings: Add the remaining ingredients to the processor: drained roasted red pepper, smoked paprika, garlic powder, apple cider vinegar, agave nectar (if using), alcohol-free hot sauce, fine sea salt, and black pepper. Ensure the roasted red pepper has been drained well to prevent watering down the final sauce.
Blend until Smooth: Secure the lid and blend on high speed for about 30 seconds to 1 minute, until the sauce is completely smooth and vibrant. Scrape down the sides of the processor or blender with a spatula as needed to ensure all ingredients are incorporated. If the sauce seems too thick, add a teaspoon of fresh lemon juice or a tablespoon of water at this stage to thin it out.
Taste and Adjust Seasonings: Taste the freshly blended seafood cocktail sauce and adjust seasonings as desired to match your preference. If you want more kick, add extra horseradish; for more tang, add a small squeeze of lemon juice; for more heat, add more hot sauce.
Chill to Develop Flavor: Transfer the blended cocktail sauce to an airtight container and refrigerate for at least 30 minutes before serving. Chilling is crucial for allowing the flavors to meld and deepen; the horseradish and other spices need time to integrate fully into the ketchup base. For best results, chill for at least 2 hours or overnight.
Serve and Garnish: Spoon the chilled smoky roasted red pepper seafood cocktail sauce into a small ramekin or serving bowl. Place the bowl on a platter alongside your favorite seafood—shrimp cocktail is a classic choice. Garnish generously with finely chopped fresh flat-leaf parsley and a tiny sprinkle of extra smoked paprika for visual appeal.

The Perfect Pairings for This Smoky Cocktail Sauce

This homemade seafood cocktail sauce recipe offers more than just a dip for shrimp. The smoky undertones make it versatile for many family dinners.

Classic Shrimp Cocktail: The smoky flavor adds a sophisticated layer to classic boiled or grilled shrimp. It’s especially good with large jumbo shrimp where the sauce really clings to the surface.
Fried Seafood Platter: Use this sauce as a dipping sauce for homemade fried cod, catfish fillets, or even family-favorite fish sticks. The acidity cuts through the richness of the fried coating for a balanced meal.
Crab Claws and Oysters: This sauce complements the sweetness of crab meat perfectly. For oysters, use it sparingly as a Mignonette alternative, or serve alongside a fresh oyster platter.
Grilled Fish: Drizzle a little over grilled salmon, halibut, or cod for an extra layer of flavor. The smoked paprika specifically enhances the char and smoky notes from the grill, making this seafood cocktail sauce recipe great for healthy eating.

Make-Ahead Tips and Storage for Maximum Flavor

This sauce actually gets better as it sits. The chilling period allows the horseradish and smoked paprika to fully integrate with the ketchup base. I like to make a big batch of this seafood cocktail sauce recipe on Sunday night for our weekly meal prep; it makes high-protein snacks like shrimp cocktail so much easier during busy workdays.

Why Chilling Is Essential: The chilling period allows the horseradish and smoked paprika to fully integrate with the ketchup base. Don’t skip the refrigeration time for optimal flavor.
Make-Ahead Instructions: Prepare the entire batch up to 2 days ahead of time. Store it in an airtight glass container in the refrigerator for family-friendly, quick meals.
How Long It Keeps: Stored correctly in an airtight container, this homemade seafood cocktail sauce recipe will last for up to 5-7 days in the refrigerator.
Freezing Not Recommended: Do not freeze this sauce. The ketchup base and especially the prepared horseradish tend to separate upon thawing, resulting in a watery, unpleasant texture.

FAQs about This Seafood Cocktail Sauce Recipe

Can I use fresh horseradish instead of prepared horseradish?
Yes, but it will be much spicier and stronger. If using fresh horseradish, grate it finely and reduce the amount significantly (start with 1 tablespoon). Prepared horseradish is typically more consistent in heat level, which helps in preparing this seafood cocktail sauce recipe consistently every time.
Can I use fresh bell pepper and roast it myself?
Absolutely! For a deeper, fresher smoky flavor, cut a red bell pepper in half, remove seeds, and roast it on a sheet pan at 400°F (200°C) until the skin is blackened and blistered (about 20-30 minutes). Let it cool, peel off the skin, and then use it in the recipe. This enhances the overall smoky flavor profile.
Can I make this without a food processor or blender?
If you don’t have a food processor, finely mince the roasted red pepper and fresh parsley by hand. The sauce will still taste great, but the texture will be chunkier and less uniform. The flavor will still be great for this easy seafood cocktail sauce recipe.
How can I make this sauce milder for kids?
To reduce the spice level for family-friendly low-carb meals, start by omitting the hot sauce completely. Reduce the prepared horseradish to 1-2 teaspoons, then gradually add more if needed after tasting the initial mix. This ensures a mild version of this seafood cocktail sauce recipe.
Why is my sauce watery?
This usually happens if you didn’t thoroughly drain the prepared horseradish or the roasted red pepper. I always squeeze the roasted red peppers in a paper towel before measuring to prevent a runny sauce. Make sure to pat them dry before adding them to the food processor to ensure a thick sauce texture for this seafood cocktail sauce recipe.
What’s the best way to serve this for a party?
Serve it in a small glass or ceramic ramekin placed over a bowl of crushed ice. This keeps the sauce perfectly chilled throughout the duration of the party. It ensures the texture remains thick and cold, which is ideal for pairing with shrimp cocktail appetizers.

Conclusion

This quick seafood cocktail sauce recipe is simple to make and adds a gourmet touch to any family dinner. It’s the perfect way to elevate a simple meal, making it worth the five minutes of prep time. Make a batch this weekend and keep it in the fridge for easy, elevated family dinners. Save this smoky seafood cocktail sauce recipe for later by pinning it!