Individual shrimp cocktail cups are a classic appetizer reimagined as elegant, single-serving bites. Chilled shrimp are nestled in a tangy, horseradish-spiked cocktail sauce, served in small cups or glasses for easy entertaining. This recipe is perfect for parties, holidays, or any gathering where you want a polished, no-fuss starter that guests can pick up and enjoy.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed
- 1 cup (240 ml) ketchup
- 2 tablespoons (30 ml) prepared horseradish, drained
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon (2.5 ml) hot sauce (such as Tabasco), or to taste
- 1/4 teaspoon (1.25 ml) salt
- 1/8 teaspoon (0.6 ml) black pepper
- 1/2 cup (120 ml) finely chopped celery (optional)
- Lemon wedges, for serving
- Fresh parsley or chives, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. Do not overcook. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let cool for 5 minutes, then drain well and pat dry with paper towels.
- In a medium bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Taste and adjust seasoning if needed. The sauce should be tangy and slightly spicy.
- Chop the cooked shrimp into bite-sized pieces (about 1/2-inch / 1.25 cm). If desired, reserve a few whole shrimp for garnish.
- Add the chopped shrimp and celery (if using) to the sauce and stir gently to coat. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Spoon the shrimp mixture into 6 small cups or glasses (4–6 oz / 120–180 ml capacity). Garnish each with a lemon wedge and a sprinkle of fresh herbs. Serve chilled.
Tips
- Shrimp size: Use large shrimp (21–25 per pound) for the best texture. Smaller shrimp can be used, but adjust cooking time to 1–2 minutes.
- Horseradish: Prepared horseradish is found in the refrigerated section. If you use jarred horseradish that has been sitting out, it may be milder; add more to taste.
- Make ahead: You can prepare the cocktail sauce and cook the shrimp a day in advance. Store separately in the refrigerator and combine up to 2 hours before serving to keep the shrimp crisp.
- Common mistake: Overcooking shrimp makes them rubbery. Watch them closely—they are done as soon as they turn pink and curl slightly.
Serving Suggestions
Serve these cups as a starter at a dinner party, or as part of a seafood appetizer spread. They pair well with crisp white wine like Sauvignon Blanc or a light beer. For a festive touch, place the cups on a platter with extra lemon wedges and fresh herbs. They are also great for a cocktail hour—guests can simply pick up a cup and enjoy with a small fork or spoon.
Variations
- Spicy kick: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the sauce.
- Herb twist: Stir in 1 tablespoon of chopped fresh dill or cilantro for a fresh flavor.
- Avocado addition: Add diced avocado just before serving for a creamy contrast (do not mix in too early to avoid browning).
- Different seafood: Substitute cooked, chopped lobster or crab meat for the shrimp.
Storage and Reheating
Store leftover shrimp cocktail cups in an airtight container in the refrigerator for up to 2 days. The sauce may become watery as the shrimp release liquid; stir before serving. Do not freeze, as the texture of the shrimp will degrade. This dish is served cold, so there is no reheating needed. If you prefer a warm version, you can gently warm the shrimp in a skillet for 2–3 minutes, but the cocktail sauce is traditionally served cold.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw frozen shrimp in the refrigerator overnight or under cold running water for about 15 minutes. Pat dry before cooking.
How do I know when shrimp are cooked? Shrimp are cooked when they turn pink and opaque throughout. The internal temperature should reach 145°F (63°C) as measured with a food thermometer, but visual cues are usually sufficient.
Can I make this without celery? Absolutely. The celery adds crunch, but you can omit it or substitute finely chopped cucumber or bell pepper.
Is the cocktail sauce too spicy for kids? The heat comes from horseradish and hot sauce. For a milder version, reduce or omit the hot sauce and use only 1 tablespoon of horseradish.
Can I serve these warm? While the classic shrimp cocktail is served cold, you can serve the shrimp warm over the sauce if you prefer. Just reheat the cooked shrimp gently in a skillet with a little butter, then spoon the sauce on top.
What if I don’t have small cups? Use shot glasses, small mason jars, or even a large serving bowl if you prefer. The cups are for presentation, but the taste is the same.
Related
- Sarsons Pickling Vinegar: How to Make and Use It
- Sifting Flour for Baking: How and When to Do It
- Sifting in Baking: When and How to Sift Flour
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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