The Las Vegas shrimp cocktail is a retro American appetizer that pairs plump, chilled shrimp with a zesty, horseradish-spiked cocktail sauce, served in a classic stemmed glass. It’s a nod to the casino lounges of the mid-20th century, where this dish was a cheap, indulgent staple. This version delivers that same bright, tangy flavor with a simple, reliable method that works every time.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed
- 1/2 cup (120 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 g) celery salt
- 1/4 teaspoon (1.25 g) garlic powder
- 1/4 teaspoon (1.25 g) paprika, plus more for garnish
- 1/4 teaspoon (1.25 g) black pepper
- 1 cup (240 ml) ice water
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Fill a medium bowl with ice water and set aside.
- Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. Do not overcook.
- Drain the shrimp immediately and transfer them to the ice water bath. Let them chill for 5 minutes, then drain well and pat dry with paper towels.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, celery salt, garlic powder, paprika, and black pepper until smooth. Taste and adjust horseradish or lemon if desired.
- Divide the cocktail sauce among 4 chilled stemmed glasses (or small bowls).
- Arrange the shrimp on top of the sauce, hanging them over the rim of the glass if you like. Sprinkle with a little extra paprika and parsley, if using.
- Serve immediately with lemon wedges on the side.
Tips
- Shrimp size: Use large or jumbo shrimp for a hearty bite. If you use smaller shrimp, reduce the cooking time to 1–2 minutes.
- Horseradish heat: Prepared horseradish varies in strength. Start with 2 tablespoons and add more to taste. For a milder sauce, use 1 tablespoon.
- Chilling: Chill the glasses and sauce before assembling to keep the shrimp cold and crisp.
- Make ahead: You can cook the shrimp and make the sauce a day ahead. Store separately in the refrigerator.
Serving Suggestions
Serve the shrimp cocktail as a first course at a dinner party, or as a fun appetizer for a retro-themed gathering. It pairs well with a crisp white wine like Sauvignon Blanc or a light lager. For a fuller spread, offer it alongside other classic starters like deviled eggs, stuffed mushrooms, or a wedge salad.
Variations
- Spicy Kick: Add 1/2 teaspoon of hot sauce (like Tabasco) or a pinch of cayenne pepper to the sauce.
- Smoky Twist: Stir in 1/2 teaspoon of smoked paprika instead of regular.
- Herb Freshness: Mix in 1 tablespoon of chopped fresh dill or chives into the cocktail sauce.
- Avocado Version: Top the shrimp with sliced avocado before serving for extra creaminess.
Storage and Reheating
Store leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator for up to 2 days. The shrimp are best served cold, so do not reheat them—they will become tough and rubbery. If you want to serve them warm, reheat gently in a skillet with a little butter for 1–2 minutes, but this changes the dish’s character.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water, then pat dry before cooking.
What if I don’t have celery salt? Use 1/4 teaspoon of regular salt plus 1/4 teaspoon of celery seed, or just use regular salt to taste.
Can I make this without horseradish? You can, but it won’t have the characteristic bite. Substitute with 1 teaspoon of Dijon mustard for a different tang.
How do I know the shrimp are cooked? They should be pink and opaque, and the internal temperature should reach 145°F (63°C) as measured with a food thermometer.
Can I grill the shrimp instead of boiling? Yes, grill them for 2–3 minutes per side over medium-high heat, then chill before assembling.
Is it safe to eat raw shrimp in this dish? No, this recipe calls for cooked shrimp. If you prefer a raw preparation, use sushi-grade shrimp that has been frozen per FDA guidance, but cooking is safer and more traditional here.
Related
- Sifting in Baking: When and How to Sift Flour
- Morton Pickling Salt: How to Use It Safely
- Pickling Asparagus Recipe for Crisp Refrigerator Spears
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).