Thai-Style Shrimp Cocktail

Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.

Thai-Style Shrimp Cocktail
Photo: Aubrie Pick
Total Time:
25 mins



  • 4 large garlic cloves (about 1/2 ounce), unpeeled

  • 1 cup mayonnaise

  • 1 ½ tablespoons fresh lemon juice, plus more to taste

  • ½ teaspoon flaky sea salt (such as Maldon), plus more to taste

Nam Jim Seafood Sauce

  • 1 cup fish sauce

  • ¼ cup granulated sugar

  • ½ cup fresh lime juice

  • 6 large garlic cloves, peeled and finely chopped (about 2 tablespoons)

  • 12 medium-size fresh green and red Thai chiles (about 1/2 ounce), stemmed and finely chopped (about 4 teaspoons)

Additional Ingredients

  • 2 pounds peeled and deveined tail-on raw large shrimp, cooked and chilled


Make the aioli

  1. Rest a fork flat on 1 garlic clove with tines curving down; press down on garlic with the palm of your hand so the fork bruises the garlic. (The peel should come off easily.) Discard peel. Continue mashing down with fork until garlic appears minced. Repeat process with remaining unpeeled garlic cloves. Stir together minced garlic, mayonnaise, lemon juice, and salt in a small bowl. Stir in additional lemon juice and salt to taste. Cover and chill until ready to serve.

Make the nam jim seafood sauce

  1. Whisk together fish sauce and sugar in a medium bowl until sugar is dissolved. Stir in lime juice, garlic, and Thai chiles. Cover and chill until ready to serve.

  2. Serve chilled shrimp with nam jim seafood sauce and aioli on the side.

Make Ahead

Aioli can be refrigerated in an airtight container up to 3 days; nam jim seafood sauce can be refrigerated in an airtight container up to 1 week.


Minerally French rosé: 2018 Laurent Saillard La Valse.

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