One of my favorite things to make for parties or potlucks has always been shrimp cocktail. It checks all the boxes because it is easy to prepare, can be made ahead of time, and always disappears quickly, as it is just so tasty. Now, recently, I’ve been thinking about how to make shrimp cocktail with a little more personality, something that feels a bit more like me. Today, we’re giving a Vietnamese twist to this classic appetizer. Instead of pairing the shrimp with a traditional cocktail sauce, I’m serving it with a modern Vietnamese dipping sauce called muối ớt đỏ. This sauce is insanely flavorful, bright, and balanced. After one bite of this Vietnamese shrimp cocktail, you might never want to have shrimp cocktail any other way again.
Processing The Shrimp For The Best Results
When it comes to shrimp cocktail, the shrimp itself has to shine. To achieve the best texture and flavor, I prefer a gentle and intentional cooking method.
Cleaning the Shrimp
Start by deveining the shrimp. The easiest way I have found is by using a toothpick or skewer. Slide it gently under the vein at the top of the shrimp’s back, lift it out, and pull it away. It is quick, clean, and leaves the shrimp looking pristine. I prefer to leave the shells on while cooking since this helps lock in flavor and protects the delicate flesh from overcooking.
Flavorful Poaching
Most shrimp cocktails rely on boiling shrimp in plain water, but I like to give mine more depth by infusing the poaching liquid with aromatics. Into a pot of water, add slices of fresh ginger, half an onion, and a handful of lime leaves. Bring everything to a rolling boil, then reduce the heat to a simmer for 10 to 15 minutes. This allows the aromatics to release their oils and perfume the water. Once it is fragrant, bring the liquid back up to a boil. Turn off the heat, add the shrimp, cover the pot, and let them gently poach in the hot water for a few minutes, until they are cooked through.
As soon as the shrimp are done, transfer them to a bowl of ice water. This stops the cooking process immediately, keeping them juicy and tender while also making them easier to peel.
Vietnamese Shrimp Cocktail Sauce – Muoi Ot Do
Now the real game changer for this dish is the sauce; muoi ot do! If you have ever had muối ớt xanh, another popular Vietnamese seafood sauce, you will already be familiar with the concept. This red version is just as vibrant but with a slightly different flavor profile that makes it perfect for pairing with shrimp. The base of the sauce comes from red bell peppers, which bring natural sweetness and body. For heat, I like to add Thai chilies, but you can adjust the amount to suit your spice tolerance. Anaheim peppers or other red chilies work great, too, if you want something milder.
For acidity, I love combining fresh kumquat juice with lime juice. The kumquats give a citrusy depth that’s sweet, acidic, and just slightly bitter, which is hard to replicate. (However, if you can’t find it, orange or calamansi will work as a substitute in a pinch.) Then, finally, to bring it all together, we add condensed milk. It might sound surprising, but the creamy sweetness balances the heat and acidity beautifully, creating a sauce that is bright, tangy, spicy, and just slightly sweet.
Vietnamese Shrimp Cocktail
4
servings15
minutes10
minutesIngredients
2 lbs 2 Jumbo Shrimp
3 quarts 3 Water
1/2 1/2 Onion
2 2 inch nub of Ginger
5 5 Lime Leaves
Salt to taste
- Muoi Ot Do / Vietnamese Shrimp Cocktail Sauce:
1 1 Red Bell Pepper
6 6 Thai Chili
5 5 Lime Leaves
12 12 Kumquats
1 1 Lime
3 tbsp 3 Condensed Milk
1/2 tbsp 1/2 MSG
1/2 tbsp 1/2 Salt
Directions
- Processing the Shrimp:
- Start by preparing the shrimp. Rinse them under cold water and pat dry. Devein each shrimp using a toothpick or skewer by slipping the tip under the dark vein along the back, lifting it up, and pulling it out. Keep the shells on for poaching, since this helps lock in flavor and protects the delicate flesh
- Next, make the poaching liquid. In a large pot, combine three quarts of water with onion, ginger, and lime leaves. Add salt to taste. Bring everything to a rolling boil, then lower the heat and let the aromatics simmer for ten to fifteen minutes so the flavors infuse into the water
- Once fragrant, bring the pot back to a boil, turn off the heat, and add the shrimp. Cover the pot, remove it from the heat, and let the shrimp gently cook in the hot liquid for 3-4 minutes or until they turn opaque and curl into a loose C shape. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Once cool, peel the shrimp but leave the tails on for presentation
- Make the Muoi Ot Do/Vietnamese Shrimp Cocktail Sauce:
- Remove the seeds and pith from the red bell pepper and cut the pepper into bite-sized pieces
- Juice fresh kumquats and reserve any pulp
- In a food processor or high-speed blender, combine the following ingredients: red bell pepper, Thai chilies, kumquat juice, the juice of a lime, and lime leaves. Add condensed milk and season with MSG and salt
- Pulse a few times, then blend until smooth. Transfer the sauce to an airtight container and chill in the fridge for 5 minutes to allow the flavors to come together
- Serve:
- Pour muoi ot do into a dipping bowl, and then arrange shrimp onto a plate. Enjoy!
Did you make this recipe?
Tag @feedthepudge on Instagram and hashtag it with #feedthepudge
If you like this recipe, make sure you pin it!
