In this Lime Shrimp with Cherry Chipotle Cocktail Sauce, succulent shrimp are boiled with tangy limes for a delicious kick. Then they’re chilled and served with Chipotle Cherry cocktail sauce that’s lick the bowl delicious. This combination of interesting flavors makes for a sexy twist on the traditional shrimp cocktail.
#TripleSBites continues! Organized by Camilla over at Culinary Adventures with Camilla, this event runs from February 2 through February 9. She found twenty lucky bloggers who have created over 100 recipes for this event using 11 sponsor donated food goodness.
Is it just me or are shrimp on the “fancy” list for you, too? We only had shrimp for special dinners like birthdays or holidays. Yup. You guessed it. We didn’t have a lot growing up. So, there was not shrimp scampi at home. Not a lot of shrimp cocktail that didn’t involve Christmas dinners or Thanksgiving. The only fried shrimp we had were out at a restaurant.
Because of this, shrimp have always had a special place at our table. It’s not as special as it was when I was growing up, but when we have shrimp it’s not often and they’re usually the highlight of the dish. That’s a given, of course, but having shrimp at home is for a special, planned dinner. Not just because. I hope you know what I mean. If not, I’m trying to explain it, really I am.
Now, shrimp cocktail, that’s a different story. We hardly ever have that at home. Come to think of it, we hardly ever have them out, too. Growing up, it was usually a Christmas splurge. Granted, our Christmas dinner was almost always Christmas Eve, but Christmas, no matter what day the dinner was on, usually had the shrimp cocktail on the menu. There’s just always something special about shrimp cocktail.
I think it’s the succulently sweet flavor if the shrimp, cooked perfect, with the spicy cocktail sauce. Or even tossed with a spice rub and served. Cooked shrimp, eaten plain, are decadent. So, to pair them with this deliciously decadent cocktail sauce made of Not Ketchup Cherry Chipotle sauce is a no brainer. Seriously. The Not Ketchup has that slightly sweet, slightly spicy flavor to it. Then add a kick from some spicy horseradish and a few herbs and spices and you have heaven in a dish.
Now, a word about cooking the shrimp. When S and I were first dating, I took him to the Meca (aka Wegman’s). It’s a huge grocery store that has everything and I mean EVERYTHING in it including several types of lunch counters. One of them is a seafood counter. He loves sushi and I was thinking he would order some, but didn’t. We ordered some shrimp cooked with lemon and bay leaves. If you haven’t cooked shrimp with a a few bay leaves. Do. Go. Now. I’ll wait.
*insert theme song to game show*
See what I mean? They taste amazing don’t they? When I realized that the shrimp could honestly absorb the flavors they’re cooked with it blew my mind before that was even a saying. Since them, I haven’t cooked shrimp in just water ever. EVER. If at the very least it’s lemon and bay. But these shrimp? I wanted something with a little more flavor. Enter, the lime. It has the fresh flavor, that sour punch, that yin to the yang that is shrimp. It’s the perfect combination.
It’s also the perfect combination with the Not Ketchup Cherry Chipotle sauce combined with the Intensity Academy’s Saucy Everything sauce and turned into delicious cocktail sauce. I honestly am tired of the traditional sauces served with shrimp. Even the bang bang shrimp from that famous restaurant is getting a bit old already. I long for something different, tasty, and unique. That’s what you’ll get with this kicked up cocktail sauce.
Now, these tasty sponsors, Not Ketchup and Intensity Academy, are always coming out with new deliciousness. So, make sure you follow them on social media to find out the next flavors that are coming out or some deliciously different recipes to make with their products.
There’s several #TripleSBites recipes served up today. Check out the rest of the sauciness the other bloggers shared.
- Place the limes in a large pot of water on high heat. Bring to a boil and add the shrimp. Cook 1 to 3 minutes or until the shrimp just turn pink and are opaque. The water does not need to return to a boil for the shrimp to cook.
- Strain the shrimp and rinse in cold water. Refrigerate until chilled.
- While the shrimp are chilling, combine the remaining ingredients in a small bowl and refrigerate.
- Place the cocktail sauce in the center of a small glass. Rest the shrimp on the rim of the glass around the sauce and serve.
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