Shrimp Cocktail Recipe

This classic shrimp cocktail recipe is the perfect appetizer, healthy snack, or light meal to share at holiday gatherings, summer picnics, and potluck parties. Perfectly poached jumbo shrimp paired with a zesty homemade cocktail sauce? It’s a match made in heaven.

If you love shrimp, you’ll also want to try my creamy shrimp dip, these New England-style shrimp rolls, or tangy pickled shrimp for something a little different.

Before You Get Started

My mother-in-law serves a classic shrimp cocktail platter whenever she hosts a family get-together, and the boys have grown up dipping plump, chilled shrimp in that rich, zesty sauce. The appetizer always disappears fast because it’s simple, delicious, and easy to prep ahead. 

Here’s what you need to know before you start:

• Choose jumbo shrimp for the best results. I recommend using 16-20 count shrimp (that’s 16-20 shrimp per pound). They’re large enough to look impressive on a platter and easy to dip without falling apart.
• Keep the shells on while cooking. The shells add flavor to the shrimp and help protect them from overcooking. You’ll peel them after they’ve chilled in the ice bath.
• Don’t overcook the shrimp. This is the most common mistake. Shrimp cook quickly and turn rubbery when overdone. Watch for the color change (pink and opaque) and transfer them to the ice bath right away.

How to Make Shrimp Cocktail

Shrimp Cocktail became one of the most popular hors d’oeuvres in the United States from the 1960s to the late 1980s. You’ll still find it on many restaurant menus today because it’s simple, elegant, and easy to make ahead. 

Here’s how to get perfectly tender shrimp every time.

Step 1: Poaching the Shrimp

Poaching is the best method for shrimp cocktail because the gentle heat cooks the shrimp evenly without toughening them. (Steaming works too if you prefer, but poaching in seasoned water adds more flavor.)

Fill a large pot with 6 cups of water and add the salt and sugar. Squeeze lemon juice into the pot, then drop in the lemon halves as well. 

Bring the water to a boil, stirring to dissolve the salt and sugar. Once it boils, turn off the heat.

Add the shrimp to the hot water and let them poach, uncovered, for about 3 1/2 minutes, stirring occasionally. 

The shrimp are done when they turn pink and opaque. Don’t wait for them to curl tightly into a C shape, as that means they’re overcooked.

For extra-tender shrimp with a slight snap, toss the raw shrimp with 1/4 teaspoon of baking soda and let them sit for 15-20 minutes before cooking. Rinse well before adding to the pot. This is a restaurant trick that makes a noticeable difference in texture.

Shrimp Size Note: If you’re using smaller shrimp, adjust the cooking time: 

• For 26-30 count, poach 1 1/2 minutes
• For 21-25 count, poach 2 minutes
• For larger shrimp (13-15 count), poach 4 minutes; for 8-12 count, poach 5 minutes.

Step 2: The Ice Bath

While the shrimp cooks, prepare an ice bath by combining cold water and plenty of ice in a large bowl.

When the shrimp are just pink and opaque, transfer them immediately to the ice bath to stop the cooking process. 

Let the shrimp chill for 10 minutes, then drain, pat dry, and peel. Pat dry again, cover, and refrigerate until you’re ready to serve.

This is what makes shrimp cocktail such a great prep-ahead appetizer. You can cook and chill the shrimp up to 3-4 days before your party.

Homemade Cocktail Sauce

In Great Britain, shrimp cocktail is often served with a sauce made from ketchup and mayonnaise. In the United States, we traditionally serve chilled shrimp with a sauce made from ketchup and horseradish. It’s sweet, spicy, and incredibly flavorful.

This homemade cocktail sauce uses:

• Chili sauce
• Ketchup
• Prepared horseradish
• Vinegar
• Worcestershire sauce
• Lemon juice

Simply stir together all the sauce ingredients, cover, and refrigerate until you’re ready to serve. That’s it! 

The sauce tastes best when it has at least 30 minutes to chill and let the flavors meld.

Want more heat? Add an extra tablespoon of horseradish or a few dashes of hot sauce. 

Prefer it milder? Start with 1 tablespoon of horseradish and adjust to taste.

How to Serve Shrimp Cocktail

Shrimp cocktail is often served in a glass, with the sauce in the bowl of the glass and the chilled shrimp hooked over the rim.

You can also display the shrimp on a platter with ice. Add crushed ice to the bottom of a large plate or serving tray, top with the cold shrimp, and arrange lemon wedges and fresh parsley among the shrimp for an easy, elegant garnish.

If you’re building a party spread, shrimp cocktail pairs perfectly with other easy appetizers like my 4-ingredient spinach dip or my crab dip recipe.

Storage and Make-Ahead Tips

You can prepare both the shrimp and the sauce in advance, with no last-minute effort when you’d rather be visiting with guests.

Cooked shrimp will keep in the refrigerator for 3-4 days. Store them in an airtight container, patted dry.

Cocktail sauce stays fresh in a covered container in the refrigerator for up to 1 week.

Freezing: The cooked shrimp can be frozen for up to 3 months. You can also freeze extra cocktail sauce in an airtight container for up to 3 months, though it may have a more watery consistency when thawed.

Don’t want to cook your own shrimp? You can skip a step and purchase cooked cocktail shrimp from the seafood counter at most grocery stores. You can also buy a bag of peeled and deveined cooked jumbo shrimp from the freezer case. Just thaw the frozen shrimp completely and drain off any liquid before serving.

Cooking from frozen: If you want to cook your own shrimp from frozen, follow the same poaching steps but leave the shrimp in the hot water for 7-10 minutes instead of 3 1/2 minutes.

Frequently Asked Questions

More Easy Appetizers for Your Party Spread

• Bisquick Sausage Balls
• Cream Cheese Sausage Balls
• Fried Shrimp Recipe
• Aunt Bee’s Cheesy Spinach Squares
• 4-Ingredient Spinach Dip
• Pepperoni Rolls