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Shrimp Cocktail Bar with Homemade Dipping Sauces

Shrimp Cocktail on a Plate
Shrimp Cocktail Bar with Homemade Dipping Sauces

The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

Why just set out shrimp and cocktail sauce when you can make an out-of-this-world shrimp cocktail bar with loads of flavor? The simplicity of utilizing Heinen’s frozen, cooked tail-on shrimp makes this appetizer a breeze to prepare. For your guests dipping pleasure, I suggest serving a few sauce options. My classic cocktail sauce, rich walnut pesto and firecracker sauce with a kick are the perfect accompaniment to the cold shrimp.

The firecracker sauce is paired with fresh, sliced pineapple, providing a sweet bite to offset the spice of the fiery heat. Pair the walnut pesto with freshly-grated parmesan cheese and don’t forget to set a warmed Heinen’s French Baguette off to the side. Let your guests layer the dipping sauces and shrimp cocktail for a new way to approach this party favorite!

Classic Cocktail Sauce


  • 1 cup Heinen’s Ketchup
  • 1 heaping Tbsp. Dicks Horseradish


  1. Whisk together all ingredients. Pour into a small saucepan and warm through for 3-5 minutes on low heat. Serve immediately.

Classic Cocktail Sauce

Click Here to Print the Recipe for Classic Cocktail Sauce.

Firecracker Sauce


  • 1/4 cup Frank’s RedHot Sauce
  • 1/2 cup brown sugar
  • 1 1/2 Tbsp. apple cider vinegar
  • 1 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. kosher salt


  1. Whisk together all ingredients. Pour into a small saucepan and warm through, 3-5 minutes on low heat. Serve immediately.

Firecracker Sauce

Click Here to Print the Recipe for Firecracker Sauce.

Walnut Pesto


  • 2 oz. basil
  • 1/3 cup Heinen’s Grated Parmesan Cheese
  • 1 tsp. garlic powder
  • Zest and juice of 1 lemon
  • 1/2 cup walnuts
  • 1/2 cup extra virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper


  1. In a food processor, blend together all of the ingredients listed above. Pour into an airtight container until you are ready to serve.

Walnut PestoClick Here to Print the Recipe for Walnut Pesto.

How to Assemble a Shrimp Cocktail Bar

  1. Thaw frozen shrimp according to package.
  2. Just before serving,  put a layer of ice down on a serving tray for the shrimp to be set upon to keep them cold!
  3. Arrange dipping sauces next to the shrimp and add your own variety of toppings. Warm the French baguette in the oven at 200°F for 10 minutes, and slice before serving!

Assembled Shrimp Cocktail Bar

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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