Shrimp Cocktail
Cool, tender shrimp and a bright, punchy cocktail sauce make this classic appetizer feel special without much work. The key is a quick poach, an ice bath, and sauce with enough horseradish to wake everything up.
Total
28 min
Servings
6 servings
Level
Easy
Shrimp cocktail is the kind of starter that works for holidays, cookouts, dinner parties, or a quiet Friday night. It looks polished on a platter, but the cooking is simple and quick.
The shrimp are gently poached in seasoned water, then cooled fast so they stay firm and juicy. Cocktail sauce comes together in one bowl with ketchup, horseradish, lemon, and a few savory extras.
Serve it chilled with lemon wedges and plenty of napkins. If you are making it ahead, keep the shrimp and sauce separate until serving so everything tastes fresh.
01What you'll need
Ingredients
17 items · 6 servings
- For the shrimp:
- 1 1/2 pounds large raw shrimp, 16–20 count per pound, shell-on and deveined if possible
- 8 cups water
- 1 lemon, halved, plus extra wedges for serving
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 small celery stalk, roughly chopped, optional
- Ice, for the ice bath
- For the cocktail sauce:
- 1 cup ketchup
- 2 tablespoons prepared horseradish, or more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, optional
- 1/4 teaspoon black pepper
- Pinch of salt, as needed
02How to make it
Step-by-step
1. Make the cocktail sauce
In a small bowl, stir together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce if using, black pepper, and a small pinch of salt. Taste and add more horseradish for extra heat. Cover and refrigerate while you cook the shrimp.
2. Prepare an ice bath
Fill a large bowl halfway with ice and add cold water to cover. Set it near the stove. An ice bath stops the shrimp from cooking further, which helps keep them tender.
3. Season the poaching water
In a large pot, combine the water, lemon halves, bay leaves, kosher salt, peppercorns, and celery if using. Bring to a boil over high heat, then reduce to a lively simmer for 5 minutes so the water picks up flavor.
4. Poach the shrimp
Add the shrimp to the simmering water and stir once. Cook just until the shrimp turn pink and opaque, about 2 to 3 minutes for large shrimp. Do not let them boil hard, or they can turn tough.
5. Chill the shrimp
Use a slotted spoon to transfer the shrimp straight into the ice bath. Let them sit for 5 minutes, until fully cold. Drain well.
6. Peel and clean
Peel the shrimp, leaving the tails on if you like the classic look and an easy handle. If any shrimp still have a dark vein along the back, lift it out with the tip of a small knife and rinse briefly.
7. Dry and chill
Pat the shrimp dry with paper towels. Place them in a covered container and refrigerate for at least 20 minutes, or until ready to serve. Dry shrimp cling better to the sauce and do not water down the platter.
8. Arrange and serve
Spoon the cocktail sauce into a small bowl and place it on a platter. Arrange the chilled shrimp around it with lemon wedges. Serve cold.
03From our kitchen
Cook's tips
- Make-ahead: Cook and peel the shrimp up to 24 hours ahead. Keep them covered in the refrigerator. Make the sauce up to 3 days ahead and stir before serving.
- Storage: Refrigerate leftover shrimp and sauce in separate airtight containers. Eat the shrimp within 2 days. Do not leave shrimp cocktail at room temperature for more than 2 hours, or 1 hour if the room is very warm.
- Shrimp swap: Frozen raw shrimp work well. Thaw overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Avoid warm water, which can make the texture uneven.
- Shell-on or peeled: Shell-on shrimp often have more flavor and are less likely to overcook. Peeled raw shrimp are faster and still work; check them early because they may cook in about 2 minutes.
- Sauce adjustments: Prepared horseradish varies in strength. Start with 2 tablespoons, then add more a teaspoon at a time. For a milder sauce, use less horseradish and skip the hot sauce.
- If the shrimp taste bland: The poaching water may need more salt, or the shrimp may need a squeeze of lemon before serving. Cold foods often need a little extra seasoning to taste lively.
Cook's note
For the cleanest flavor, buy raw shrimp rather than pre-cooked shrimp. Pre-cooked shrimp can be convenient, but they are often less juicy and can taste flat once chilled again.
04Frequently asked
Questions & answers
Can I use pre-cooked shrimp for shrimp cocktail?
Yes, but raw shrimp give you better control over texture and seasoning. If using pre-cooked shrimp, thaw if needed, pat dry, chill well, and serve with the sauce. Do not cook them again.
How do I know when shrimp are done?
Shrimp are done when they turn pink, curl into a loose C shape, and look opaque in the center. If they curl tightly into an O shape, they may be overcooked.
Should I leave the tails on?
Tails are optional. Leaving them on gives the classic shrimp cocktail look and makes the shrimp easier to pick up. Remove them if you prefer a fork-friendly platter.
Can I make shrimp cocktail the night before?
Yes. Poach, chill, peel, and dry the shrimp, then store them covered in the refrigerator. Keep the sauce in a separate container. Arrange the platter shortly before serving.
What size shrimp is best for shrimp cocktail?
Large shrimp, such as 16–20 or 21–25 count per pound, are a good choice. They look generous on a platter and are easier to cook evenly than very small shrimp.
05Keep cooking
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