American · snack

Jacques Pépin's Shrimp Cocktail with Spicy Sauce

Jacques Pépin's Shrimp Cocktail with Spicy Sauce — from KQED's cooking video Watch how it’s made · 3:42

Video by KQED on YouTube · Open on YouTube

20 min · plus cooling in the poaching liquidMakes 2 × 4 shrimp with sauce103 kcal a portion
  • Pescatarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Crustacea. Check labels on stock, sauces and spice mixes.

Lean, high-protein seafood: about 19 g of protein for about 100 kcal a serve, and rich in selenium and vitamin B12. The ketchup sauce adds about 5 g of sugar.

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Ingredients 11

Method

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  1. Peel the shrimp, keeping the shells (pull the tails off or leave them on, as you like). 0:09
  2. Put the shells in a saucepan with the water, pepper flakes, herbes de Provence, white vinegar and onion. Boil for about 5 minutes to make a flavourful liquid, then strain it, pressing on the shells, and return the liquid to the pan. 0:36
  3. For the sauce, stir together the ketchup, sriracha, horseradish and rice vinegar. 1:18
  4. Add the shrimp to the strained liquid and bring just to the boil, then turn off the heat and leave the shrimp to cool in the liquid. 2:24
  5. Spoon a little sauce with some of the cooking liquid into two small glasses or bowls, hang 4 shrimp around the rim of each, and garnish with a basil or parsley leaf. 2:43

Tip. Cooling the shrimp in the shell broth makes them far tastier than plain boiled shrimp. Italian seasoning can replace the herbes de Provence. Use less ketchup for an even lighter sauce.

The method is a summary in our words — the video shows every step.

One portion (4 shrimp with sauce) gives you 1 of 2

Energy103 kcal430 kJ
Protein19 g38% of a day
Fibre0.3 g1% of a day
Carbohydrate6.9 g6.7 g net · 5.2 g sugars3% of a day
Fat0.3 g0.1 g saturated0% of a day
Sodium350 mg15% of a day

Where the energy comes from one serve

  • Net carbs 25%
  • Protein 72%
  • Fat 3%

Low carb: under 26% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High70%

38 µg a serve, mostly from raw shrimp (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High55%

1.3 µg a serve, mostly from raw shrimp (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 Source15%

0.2 g a serve, mostly from raw shrimp (98%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Zinc Source12%

1.3 mg a serve, mostly from raw shrimp (95%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B6 Source10%

0.2 mg a serve, mostly from raw shrimp (72%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Show the other 10
Vitamin E9%

1.4 mg a serve, mostly from raw shrimp (73%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Magnesium8%

35 mg a serve, mostly from raw shrimp (87%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Potassium6%

280 mg a serve, mostly from raw shrimp (71%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin A6%

51 µg a serve, mostly from raw shrimp (82%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Calcium5%

61 mg a serve, mostly from raw shrimp (88%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Folate5%

19 µg a serve, mostly from raw shrimp (78%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Iron3%

0.6 mg a serve, mostly from raw shrimp (68%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin C3%

2.4 mg a serve, mostly from ketchup (36%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K3%

3.3 µg a serve, mostly from basil or parsley leaf (63%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin D0%

0.1 µg a serve, mostly from raw shrimp (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by KQED; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.