Gluten Free Mango Chili Shrimp Cocktail

Total time55 min

Prep time20 min

Cook time5 min

4.9

(21)

Shrimp cocktail gets a serious tropical upgrade here, with plump, perfectly poached shrimp served alongside a vibrant mango chili sauce that's equal parts sweet, tangy, and fiery. The sauce comes together with fresh mango, ketchup, lime juice, horseradish, and a minced serrano pepper — no thickeners, no fillers, just bold flavors that build on each other beautifully. One thing that makes this recipe so stress-free is that every single ingredient is naturally gluten free, so there's no label-scanning or substitution gymnastics required. The shrimp are gently simmered in salted, lemon-scented water and then shocked in an ice bath, which keeps them tender and snappy rather than rubbery. Chilling the sauce for at least 20 minutes before serving is a small step that makes a big difference — the mango softens slightly and the heat from the pepper blooms into every bite. Served in a bowl or individual cocktail glasses with lime wedges and fresh cilantro, this makes a stunning appetizer for four that looks far more impressive than the effort it actually takes.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
4 cups cold water
1 tsp kosher salt
1 bay leaf
½ lemon, sliced

For the mango chili sauce

1 cup fresh mango, finely diced (from about 1 medium mango)
⅓ cup ketchup
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp prepared horseradish
1 fresh serrano or jalapeño pepper, seeded and minced
2 tbsp fresh cilantro, finely chopped
¼ tsp kosher salt, or to taste

For serving

lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Combine the water, kosher salt, bay leaf, and lemon slices in a large saucepan and bring to a boil over high heat.
2
Add the shrimp to the boiling water and cook for 2–3 minutes, until they are pink, opaque throughout, and curled into a C-shape — they should reach an internal temperature of 145°F (63°C). Do not overcook; remove them as soon as the last shrimp turns fully opaque.

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