Shrimp Cocktail Recipe

Introduction

Shrimp cocktail is a classic appetizer that’s both elegant and easy to prepare. Featuring tender shrimp served chilled with a tangy, flavorful cocktail sauce, it’s perfect for parties or a light starter.

Ingredients

• 2 lb. shrimp, peeled and deveined
• 6 cups water
• 2 Tbsp. kosher salt
• 2 Tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 Tbsp. small bunch parsley, divided
• 2 lemons, divided
• 2 lb. ice
• 1/2 cup mild chili sauce (such as Heinz)
• 1/2 cup ketchup
• 1 tsp. lemon zest
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. horseradish
• 1 tsp. Worcestershire sauce
• 2 dashes hot sauce (such as Tabasco)
• 1/4 tsp. celery salt

Instructions

1. Step 1: Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges for serving.
2. Step 2: In a large pot, combine 6 cups water, kosher salt, granulated sugar, onion, and 5 sprigs of parsley. Halve and juice the remaining lemon and add the juice to the pot. Bring to a boil.
3. Step 3: Once boiling, turn off the heat and add the shrimp to the pot. Let the shrimp sit until they turn pink and are cooked through, about 3 minutes.
4. Step 4: Remove the shrimp from the pot with a slotted spoon and transfer them immediately to the ice water bath to chill and stop cooking.
5. Step 5: To make the cocktail sauce, combine mild chili sauce, ketchup, lemon zest, fresh lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery salt in a small bowl. Mix until fully combined.
6. Step 6: Serve the chilled shrimp with lemon wedges and cocktail sauce, garnishing with the remaining parsley.

Tips & Variations

• For extra flavor, marinate the cooked shrimp briefly in a splash of the cocktail sauce before serving.
• Use fresh lemon juice instead of bottled for a brighter sauce.
• If fresh horseradish is available, grate it instead of using prepared horseradish for more pungency.
• Serve with celery sticks or crisp lettuce leaves for added texture and presentation.

Storage

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Keep the cocktail sauce separately refrigerated. When ready to serve, let shrimp come to cold temperature if needed. Avoid freezing cooked shrimp as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp that are peeled and deveined work well. Thaw them completely before cooking to ensure even cooking and best texture.

How do I know when the shrimp are cooked?

The shrimp turn pink and opaque when done, which usually takes about 3 minutes in hot water. Avoid overcooking to keep them tender and juicy.

Shrimp Cocktail Recipe

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★★★★★

4.8 from 285 reviews

• Author: lilan
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

Classic Shrimp Cocktail featuring perfectly poached shrimp served chilled with a zesty homemade cocktail sauce. This elegant appetizer is quick to prepare and perfect for entertaining or a refreshing starter.

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Ingredients

Scale 1x2x3x

For the Shrimp

• 2 lb. shrimp, peeled and deveined
• 6 cups water
• 2 tbsp. kosher salt
• 2 tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 tbsp. small bunch parsley, divided
• 2 lemons, divided
• Ice (enough to fill a large bowl halfway)

For the Cocktail Sauce

• 1/2 cup mild chili sauce, such as Heinz
• 1/2 cup ketchup
• 1 tsp. lemon zest
• 2 tbsp. fresh lemon juice
• 1 tbsp. horseradish
• 1 tsp. Worcestershire sauce
• 2 dashes hot sauce, such as Tabasco
• 1/4 tsp. celery salt

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Instructions

1. Prepare the ice bath: Fill a large bowl halfway with ice and add enough water to cover the ice; set this aside to chill the cooked shrimp immediately after poaching. Cut one lemon into wedges to serve.
2. Make the poaching liquid: In a large pot, combine 6 cups water, kosher salt, granulated sugar, halved onion, and 5 sprigs of parsley. Halve and juice the remaining lemon and add the juice and halves to the pot. Bring the mixture to a boil.
3. Cook the shrimp: Once boiling, turn off the heat and immediately add the peeled and deveined shrimp to the pot. Let the shrimp sit in the hot poaching liquid until they turn pink and are cooked through, approximately 3 minutes.
4. Chill the shrimp: Using a slotted spoon or spider, remove the shrimp from the pot and transfer them into the prepared ice bath to stop the cooking process and chill thoroughly.
5. Prepare the cocktail sauce: In a small bowl, whisk together the mild chili sauce, ketchup, lemon zest, fresh lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery salt until fully combined.
6. Serve: Arrange the chilled shrimp on a platter garnished with parsley sprigs and lemon wedges. Serve alongside the cocktail sauce for dipping.

Notes

• Using fresh lemon juice in both the poaching liquid and cocktail sauce adds brightness and acidity to the dish.
• Do not overcook the shrimp; they turn pink quickly and should be removed from heat promptly to avoid toughness.
• Chilling shrimp in an ice bath immediately after cooking ensures firm, crisp texture.
• For an extra touch, you can add a pinch of cayenne pepper to the cocktail sauce for additional heat.
• This recipe can be prepared a few hours in advance and kept refrigerated until serving.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: shrimp cocktail, appetizer, poached shrimp, cocktail sauce, seafood appetizer