The Story
Levi stopped eating red meat years ago. Today he eats mostly seafood — and that shift changed how he understood his own sauce. If it couldn’t hold up on shrimp the way it did on ribs, it wasn’t the sauce he thought it was.
It held up. Then some. The Mild’s apple cider vinegar base cuts through shellfish the way lemon does, but with more depth. The horseradish brings the heat cocktail sauce is reaching for — just cleaner, without the bottled aftertaste.
“This sauce works on everything because it respects the food. It doesn’t overpower — it enhances.”
Soul Sauce replaced cocktail sauce in Levi’s kitchen entirely. This is the recipe that did it. Make the sauce a day ahead — it gets better overnight.
When to Make This
SeasonYear-round — especially strong in holiday entertaining season
OccasionNew Year’s Eve, Christmas Eve, Thanksgiving apps, cocktail parties
Serves4–6 as an appetizer
SkillBeginner — under 20 minutes start to finish
Instructions
- Cook shrimp your preferred way — steamed, boiled, or grilled. Remove when pink and tails curl. Do not overcook.
- Combine Mild Soul Sauce, horseradish, and fresh lemon juice. Stir and taste. Adjust heat with more horseradish.
- Serve shrimp chilled alongside the sauce — or toss warm shrimp directly in it for a bolder coat.
- Garnish with lemon wedge. Sauce keeps refrigerated up to 3 days.