Shrimp cocktail is the ultimate classic appetizer, combining succulent shrimp with a tangy, flavorful cocktail sauce. It’s simple, refreshing, and makes a perfect dish for any occasion—whether it’s a holiday gathering, a fancy dinner party, or a light appetizer for a casual meal. This recipe features tender, perfectly cooked shrimp, paired with a homemade cocktail sauce that adds just the right amount of spice. With just a few ingredients and minimal prep, shrimp cocktail is an easy dish that always impresses.
Equipment:
- Large pot or saucepan (for boiling shrimp)
- Large bowl (for ice bath)
- Slotted spoon
- Small bowl (for mixing cocktail sauce)
- Serving dish or platter
Ingredients:
For the Shrimp:
- 1 lb large shrimp (peeled and deveined, tails on)
- 1 tablespoon salt
- 1 lemon, halved
- 2-3 bay leaves
- 1 tablespoon black peppercorns
- 1 clove garlic, smashed
- Water (enough to cover shrimp)
For the Cocktail Sauce:
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish (more for extra heat)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- A few dashes of hot sauce (optional)
- Salt and pepper, to taste
Instructions:
- Prepare the Shrimp:
Fill a large pot with water, enough to cover the shrimp. Add salt, lemon halves, bay leaves, peppercorns, and garlic to the water. Bring the water to a boil over medium-high heat. - Cook the Shrimp:
Once the water reaches a rolling boil, add the shrimp to the pot. Reduce the heat slightly and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. - Ice Bath:
Prepare a large bowl of ice water. Using a slotted spoon, transfer the cooked shrimp to the ice bath to stop the cooking process and cool them down quickly. Let them sit in the ice bath for a few minutes, then drain and pat dry with paper towels. - Make the Cocktail Sauce:
In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Stir until well combined. Taste and adjust the seasoning with salt and pepper or more horseradish if you prefer more heat. - Serve:
Arrange the chilled shrimp on a serving platter or individual bowls. Serve with the cocktail sauce on the side for dipping.
Presentation Ideas:
- For an elegant touch, serve the shrimp in individual martini glasses or small bowls with the cocktail sauce in the center.
- Garnish the platter with fresh parsley or lemon wedges for a pop of color and freshness.
- For a festive look, serve the shrimp cocktail on a bed of ice to keep them extra cold.
Tips:
- You can prepare the shrimp and cocktail sauce ahead of time. Just refrigerate both and assemble right before serving.
- If you prefer, you can use pre-cooked shrimp, but fresh shrimp will always have a better texture.
- Feel free to adjust the cocktail sauce to your taste by adding more horseradish or hot sauce if you like extra spice.
- For an extra twist, try adding a dash of smoked paprika or lemon zest to the cocktail sauce for added depth of flavor.
This shrimp cocktail recipe is a classic and timeless appetizer that’s perfect for any occasion. The tender shrimp, paired with the zesty homemade cocktail sauce, makes for a refreshing and flavorful starter. Whether you’re hosting a gathering, planning a holiday meal, or simply craving a light dish, this shrimp cocktail will always be a crowd-pleaser. It’s quick, easy, and guaranteed to impress!
Shrimp Cocktail Recipe
A classic shrimp cocktail recipe with tender, succulent shrimp served with a zesty homemade cocktail sauce. Perfect as an appetizer for parties, holidays, or a light, elegant starter.
Equipment
- Large pot or saucepan (for boiling shrimp)
- Large bowl (for ice bath)
- Slotted spoon
- Small bowl (for mixing cocktail sauce)
- Serving dish or platter
Ingredients
- For the Shrimp:
- 1 lb large shrimp peeled and deveined, tails on
- 1 tablespoon salt
- 1 lemon halved
- 2-3 bay leaves
- 1 tablespoon black peppercorns
- 1 clove garlic smashed
- Water enough to cover shrimp
- For the Cocktail Sauce:
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish more for extra heat
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- A few dashes of hot sauce optional
- Salt and pepper to taste
Instructions
- Prepare the Shrimp:
- Fill a large pot with water, enough to cover the shrimp. Add salt, lemon halves, bay leaves, peppercorns, and garlic to the water. Bring the water to a boil over medium-high heat.
- Cook the Shrimp:
- Once the water reaches a rolling boil, add the shrimp to the pot. Reduce the heat slightly and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Ice Bath:
- Prepare a large bowl of ice water. Using a slotted spoon, transfer the cooked shrimp to the ice bath to stop the cooking process and cool them down quickly. Let them sit in the ice bath for a few minutes, then drain and pat dry with paper towels.
- Make the Cocktail Sauce:
- In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Stir until well combined. Taste and adjust the seasoning with salt and pepper or more horseradish if you prefer more heat.
- Serve:
- Arrange the chilled shrimp on a serving platter or individual bowls. Serve with the cocktail sauce on the side for dipping.
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