This Joey Chestnut Shrimp Cocktail is a bold, garlicky, and slightly spicy take on the classic American appetizer, named for its hearty, competitive-eating-style portion. It pairs plump, juicy shrimp with a zesty, horseradish-spiked cocktail sauce and a tangy, herbaceous marinade that elevates the dish beyond the standard shrimp platter. The combination of chilled shrimp, crisp vegetables, and a punchy sauce makes it a crowd-pleasing starter or a light main course that comes together quickly.
Ingredients
- 1 1/2 lb (680 g) large shrimp (21–25 count), peeled and deveined, tails left on
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish, drained
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce (like Tabasco), plus more to taste
- 1/4 tsp (1.25 ml) celery salt
- 1/4 tsp (1.25 ml) garlic powder
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1/4 tsp (1.25 ml) red pepper flakes (optional)
- 1/4 cup (60 ml) chopped fresh parsley
- 1/4 cup (60 ml) chopped fresh cilantro
- 1/2 cup (120 ml) ice water
- Ice cubes, for serving
- Lemon wedges, for serving
Instructions
- Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a rolling boil.
- Add the shrimp to the boiling water and cook for 2–3 minutes, until they turn pink and opaque. Do not overcook. Drain immediately and transfer the shrimp to the ice water bath to stop the cooking process. Let chill for 2 minutes, then drain well and pat dry with paper towels.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery salt, and garlic powder. Taste and adjust with more horseradish or hot sauce if desired. Cover and refrigerate the cocktail sauce while you prepare the shrimp.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant, being careful not to brown the garlic.
- Add the cooked shrimp to the skillet and toss gently for 1–2 minutes just to warm through and coat with the garlic oil. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine the cooled shrimp, parsley, cilantro, and 2 tablespoons of the cocktail sauce. Toss gently to coat.
- To serve, arrange the shrimp on a platter with a bowl of the remaining cocktail sauce in the center. Add lemon wedges around the edge. Serve immediately, or chill for up to 1 hour before serving.
Tips
- Don’t overcook the shrimp: Shrimp cook very quickly; they are done as soon as they turn pink and curl into a loose C shape. Overcooking makes them rubbery.
- Make ahead: You can cook and marinate the shrimp up to 24 hours in advance. Keep them refrigerated in an airtight container, and add the fresh herbs just before serving to keep them vibrant.
- Horseradish heat: Prepared horseradish varies in strength. Start with 2 tablespoons and add more to taste. If you prefer a milder sauce, reduce to 1 tablespoon.
- Substitutions: If you don’t have fresh parsley and cilantro, use 1 tablespoon of each dried, but fresh herbs really make the dish pop. You can also substitute lime juice for lemon juice for a slightly different citrus note.
Serving Suggestions
Serve this shrimp cocktail as a starter for a seafood feast, alongside grilled steaks, or as a protein-packed salad topper. It pairs well with a crisp white wine like Sauvignon Blanc or a light lager. For a casual gathering, set out the shrimp with extra cocktail sauce, celery sticks, and crusty bread for dipping.
Variations
- Spicy Cajun: Add 1 teaspoon of Cajun seasoning to the cocktail sauce and use andouille sausage as a side.
- Avocado Shrimp Cocktail: Add diced avocado and cherry tomatoes to the shrimp mixture for a fresher, more substantial salad.
- Grilled Shrimp: Instead of boiling, toss the shrimp with olive oil, salt, and pepper, and grill for 2–3 minutes per side over medium-high heat. Then proceed with the marinade.
- Classic no-marinade: If you prefer a traditional shrimp cocktail, skip the garlic oil step and simply serve the boiled shrimp chilled with the cocktail sauce.
Storage and Reheating
Store any leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator for up to 3 days. The shrimp are best served cold; if you wish to reheat them, do so gently in a skillet with a little butter over low heat for 1–2 minutes, or microwave in 15-second intervals until just warmed through. Do not reheat more than once. The cocktail sauce can be refrigerated for up to 1 week.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them dry before cooking. Frozen shrimp are often already peeled and deveined, saving prep time.
How do I know the shrimp are fully cooked? The shrimp should be pink and opaque, and the internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and seafood. They will curl into a C shape; if they curl into an O, they are overcooked.
Can I make this without alcohol? The recipe contains no alcohol. If you want a boozy twist, you could add a splash of vodka to the cocktail sauce, but it’s optional and not needed.
Can I use shrimp with the shells on? Yes, but you’ll need to peel them after cooking. Leaving the shells on during boiling adds flavor, but they are easier to eat if peeled before marinating.
How far ahead can I assemble the dish? You can cook and marinate the shrimp up to 24 hours ahead, but add the fresh herbs and toss with the sauce just before serving to keep the herbs from wilting. The cocktail sauce can be made up to 3 days in advance.
What if I don’t have horseradish? You can substitute 1 teaspoon of wasabi paste or 1/2 teaspoon of dry mustard mixed with 1 teaspoon of water. The flavor will be different but still pungent.
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- 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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