Sau sea shrimp cocktail is a refreshing, elegant appetizer featuring plump, chilled shrimp served with a tangy, slightly spicy sauce. This version balances the natural sweetness of shrimp with a zesty tomato-based sauce, brightened by lemon and horseradish. It’s a classic starter that comes together quickly, making it perfect for dinner parties, holidays, or a simple weeknight treat.
Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined (tails on or off)
- 1 cup (240 ml) ketchup
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 tablespoon (15 ml) prepared horseradish, drained
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon hot sauce (like Tabasco), or to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Ice water bath (about 4 cups / 1 L cold water with ice cubes)
- Lemon wedges and fresh parsley, for garnish (optional)
Instructions
- Fill a medium bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat.
- Add the shrimp to the boiling water and cook for 2–3 minutes, until they turn pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Immediately drain the shrimp and plunge them into the ice water bath to stop cooking. Let them chill for 2–3 minutes, then drain well and pat dry with paper towels.
- In a small bowl, whisk together ketchup, lemon juice, horseradish, Worcestershire sauce, hot sauce, salt, and pepper. Taste and adjust seasoning, adding more horseradish or hot sauce if desired.
- Cover the sauce and refrigerate until ready to serve. Serve the chilled shrimp with the sauce on the side, garnished with lemon wedges and parsley if using.
Tips
- Substitutions: Use cocktail sauce from a jar if you’re short on time, but homemade is fresher. For a milder sauce, reduce horseradish to 1 teaspoon. If you don’t have Worcestershire, use soy sauce or omit it.
- Storage: Cooked shrimp and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days. Do not freeze the sauce; it will separate.
- Common mistake: Overcooking shrimp makes them rubbery. Watch them closely—they cook in minutes. The ice bath is essential to stop the cooking process immediately.
- Make ahead: You can cook and chill the shrimp up to a day in advance. Keep them covered in the fridge and assemble just before serving.
Serving Suggestions
Serve this shrimp cocktail as a starter for a seafood dinner, or as part of a buffet. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light lager. For a more substantial appetizer, arrange the shrimp on a bed of shredded lettuce and add avocado slices or cucumber ribbons.
Variations
- Spicy Kick: Add 1/2 teaspoon of sriracha or a pinch of cayenne pepper to the sauce.
- Herb Twist: Stir in 1 tablespoon of chopped fresh dill or chives into the sauce.
- Citrus Swap: Replace lemon juice with lime juice for a slightly different tang.
- Grilled Shrimp: Instead of boiling, grill the shrimp for 2–3 minutes per side over medium-high heat for a smoky flavor.
Storage and Reheating
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Do not freeze cooked shrimp for this dish, as they will become watery and lose texture. To serve leftovers, bring the shrimp to room temperature for about 15 minutes—do not reheat, as the dish is meant to be served cold. The sauce can be kept for up to 1 week in the fridge.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, you can use pre-cooked shrimp to save time. Just skip the boiling step and thaw if frozen, then pat dry. The sauce will still be delicious.
How do I know when shrimp are done? Shrimp are done when they turn pink and opaque, and the internal temperature reaches 145°F (63°C). Be careful not to overcook them.
Can I make the sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. Give it a good stir before serving.
What if I don’t have horseradish? You can substitute with 1 tablespoon of finely grated fresh horseradish or 1 teaspoon of Dijon mustard for a different flavor. The sauce will be less pungent but still tasty.
Is it safe to eat raw shrimp in this recipe? No, this recipe cooks the shrimp. If you prefer a raw preparation like ceviche, note that acid does not make raw fish safe the way cooking does. Use fish sold for raw consumption that has been frozen per FDA guidance, and serve the day it is made. Pregnant people, young children, older adults, and those with weakened immune systems should choose a cooked version.
Can I use frozen shrimp? Yes, thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat dry before cooking.
Related
- Leftover Cocktail Shrimp Recipes for Easy Meals
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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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