Shrimp Cocktail

This classic Shrimp Cocktail recipe features perfectly poached jumbo shrimp and a zesty homemade cocktail sauce. It's the ideal make-ahead appetizer for holiday gatherings, summer picnics, and potluck parties.

Course Appetizer

Cuisine American

Keyword best shrimp cocktail, how to cook shrimp for shrimp cocktail, how to make shrimp cocktail, shrimp cocktail appetizer, shrimp cocktail recipe, shrimp cocktail sauce

Prep Time 15

Cook Time 4

Chilling Time 10

Total Time 29

Servings people

Calories 260kcal

Author Blair Lonergan

Equipment

Large Pot

Ingredients

FOR THE SHRIMP:

¼ cup kosher salt
2 tablespoons sugar
1 lemon, cut in half
1 lb. jumbo shell-on shrimp, deveined (16-20 count/lb.)

FOR THE SAUCE:

1 cup chili sauce
1 cup ketchup
2 tablespoons prepared horseradish
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Optional, for serving: lemon wedges; fresh parsley

Instructions

FOR THE SHRIMP:

Fill a large pot with 6 cups of water. Add the salt and sugar to the water. Squeeze lemon juice into the pot, then add the lemon halves as well. Bring the water to a boil, stirring to dissolve the salt and sugar. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for about 3 1/2 minutes (stirring occasionally).
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 to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel. Pat dry again, cover, and refrigerate until ready to serve.

FOR THE SAUCE:

Combine all of the sauce ingredients in a bowl. Cover and refrigerate until ready to serve.
Serve shrimp with chilled sauce and lemon wedges. Garnish with fresh parsley, if desired.

Notes

Shrimp per person: Plan for about 4 ounces of shrimp per person. This recipe serves 4. Double all ingredients to serve 8, or triple to serve 12.
Keep shells on while cooking: The shells add flavor and help protect the shrimp from overcooking. Peel after chilling.
Don't overcook: Shrimp are done when pink and opaque. Transfer to the ice bath immediately to prevent rubbery texture.
Baking soda trick: For extra-tender shrimp, toss raw shrimp with 1/4 teaspoon baking soda and let sit 15-20 minutes before cooking. Rinse well before poaching.
Adjust cooking time for different sizes: 26-30 count: 1 1/2 minutes; 21-25 count: 2 minutes; 13-15 count: 4 minutes; 8-12 count: 5 minutes.
Using frozen shrimp: For pre-cooked frozen shrimp, thaw and drain before serving. For raw frozen shrimp, poach for 7-10 minutes.
Make ahead: Cooked shrimp keeps 3-4 days refrigerated. Cocktail sauce keeps up to 1 week.
Adjust the heat: Add more horseradish or hot sauce for extra kick, or reduce horseradish for a milder sauce.

Nutrition