Easy Shrimp Cocktail with Creamy Sriracha Cocktail Sauce
1 lb. frozen cooked shrimp, thawed overnight in the fridge
1/2 cup mayo
2 T ketchup, preferably reduced-sugar ketchup
1 T fresh squeezed lime juice
1 T Sriracha Sauce
1/4 cup finely chopped green onion
Thaw the shrimp in the refrigerator overnight. Just before you want to serve them, put shrimp into a colander and let them drain well. Finely chop the green onion. In a glass measuring cup or small bowl, whisk together the mayo and ketchup. Stir in the lime juice, Sriracha Sauce to taste, and finely chopped green onions to make the sauce. If the shrimp are not as dry as you’d like them, put them between a double layer of paper towels and press down with the towel to absorb the extra moisture. Serve the shrimp while they are still cold. You can serve a platter of shrimp with the sauce on the side, or make individual shrimp cocktails. Remember to provide some kind of dish to put the piece of shell from the tail.