Shrimp Cocktail Recipe
This classic shrimp cocktail is fresh, simple, and always a crowd favorite. Juicy shrimp are gently cooked until tender, then chilled and served with a bold homemade cocktail sauce that is much better than anything store-bought. It is the kind of appetizer I love making when I want some quick, impressive, and stress-free for guests or family gatherings.
Equipment
- Large pot
- Slotted spoon
- Large bowl for ice bath
- Small mixing bowl
- Measuring spoons
Ingredients
- 1 and a half pound of large raw shrimp deveined
- 1 teaspoon salt
- 1 lemon sliced
- 8 to 10 whole peppercorns optional
- Water
- Ice for ice bath
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- Half teaspoon Worcestershire sauce
- Hot sauce to taste optional
- Pinch of salt
Instructions
- Fill a large pot three quarters full with water. Add salt, lemon slices, and peppercorns if using. Bring to a rolling boil.
- Remove the pot from heat and add the shrimp. Stir gently, cover, and let sit for 4 to 5 minutes until shrimp turn pink and opaque.
- Transfer shrimp immediately to an ice bath and let cool for about 5 minutes.
- Drain and peel shrimp, leaving tails on if desired. Refrigerate until cold.
- In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, salt, and hot sauce if using. Taste and adjust.
- Serve chilled shrimp with cocktail sauce and lemon wedges.
Notes
- Do not boil shrimp directly or they may turn rubbery
- Ice baths are important to stop cooking
- Adjust horseradish for mild or spicy sauce
- Shrimp can be cooked a few hours ahead