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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine ketchup, horseradish, Worcestershire sauce, soy sauce, vodka, lemon zest, and lemon juice in a mixing bowl.
Season with kosher salt and freshly ground black pepper to taste.
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Chill the shrimp in the refrigerator for about 30 minutes before serving for extra crispness.
Adjust the spice level by adding more hot sauce or a pinch of cayenne pepper if desired.
Balance acidity with honey or sugar if the sauce becomes too tangy.
Add finely chopped cucumber or bell peppers to the sauce for extra texture and freshness.
Boost umami with a splash of clam juice for a subtle, savory depth.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the refrigerator.
What can I use instead of vodka?
You can omit the vodka or replace it with a splash of lemon juice for extra tang.
How do I know if the shrimp are cooked?
Cooked shrimp are opaque and pink with a firm texture.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before using.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
I’m Chef Jasbir, a culinary professional and recipe expert at TheFoodXP. I specialize in developing, testing, and reviewing approachable recipes, restaurant-inspired dishes, and practical cooking techniques for home cooks. My work focuses on clear instructions, dependable results, helpful ingredient guidance, and authentic flavours. My goal is to make cooking easier, more enjoyable, and accessible to cooks of every experience level.
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