Shrimp cocktail is a classic appetizer of chilled, cooked shrimp served with a tangy tomato-based cocktail sauce. It’s a favorite for parties and starters because it’s light, protein-packed, and easy to prepare. This guide breaks down the calorie count per shrimp and shows you how to make a delicious, portion-controlled version at home.
Ingredients
- 1 lb (450 g) large shrimp (16-20 count), peeled and deveined, tails left on
- 4 cups (960 ml) water
- 1/2 cup (120 ml) lemon juice (about 2 lemons)
- 1 tsp (5 g) salt
- 1/2 cup (120 g) ketchup
- 2 tbsp (30 g) prepared horseradish
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional)
- 1/2 tsp (2.5 g) celery salt
- Lemon wedges, for serving
Instructions
- In a large pot, combine water, 1/4 cup (60 ml) of the lemon juice, and salt. Bring to a boil over high heat.
- Add the shrimp to the boiling water. Cook for 2-3 minutes, until the shrimp turn pink and opaque. The safe minimum internal temperature for shrimp is 145°F (63°C) as measured with a food thermometer.
- Drain the shrimp immediately and transfer to a bowl of ice water to stop cooking. Let sit for 5 minutes, then drain well.
- While the shrimp cool, make the cocktail sauce: in a small bowl, whisk together ketchup, horseradish, Worcestershire sauce, remaining 1/4 cup (60 ml) lemon juice, hot sauce (if using), and celery salt. Cover and refrigerate until ready to serve.
- Arrange the chilled shrimp on a platter with lemon wedges and a bowl of cocktail sauce. Serve cold.
Tips
- Calorie count per shrimp: A large shrimp (about 1 oz/28 g) cooked without added fat contains roughly 10-12 calories. The cocktail sauce adds about 10-15 calories per tablespoon. So, a typical serving of 5 shrimp with 2 tablespoons of sauce is about 80-90 calories.
- Don’t overcook: Shrimp cook very quickly; overcooking makes them rubbery. Start checking at 2 minutes and remove as soon as they are pink and firm.
- Ice bath is essential: Plunging the cooked shrimp into ice water stops the cooking process and keeps them tender.
- Make ahead: You can cook and chill the shrimp up to 24 hours in advance. Keep the sauce separate and mix just before serving.
Serving Suggestions
Serve shrimp cocktail as an elegant starter for a dinner party or as a light main course with a crisp green salad. It also works well on a buffet table with other cold appetizers like deviled eggs or crudités. For a low-carb option, serve extra cocktail sauce on the side and skip any crackers.
Variations
- Spicy Version: Add 1-2 tsp (5-10 ml) of sriracha or extra hot sauce to the cocktail sauce for more heat.
- Herb Twist: Stir in 1 tbsp (15 ml) of chopped fresh dill or chives into the sauce for a fresh flavor.
- Grilled Shrimp: Instead of boiling, grill the shrimp for 2-3 minutes per side over medium-high heat for a smoky flavor.
- Avocado Cocktail: Add diced avocado and a splash of olive oil to the shrimp for a richer, more filling version.
Storage and Reheating
Store leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator for up to 2 days. Shrimp are best served cold; do not reheat them, as they will become tough and rubbery. If you must use them warm, gently sauté in butter for 1-2 minutes, but this is not recommended for cocktail style.
Frequently Asked Questions
How many calories are in a single shrimp from a shrimp cocktail? A large shrimp (about 1 oz/28 g) cooked without added fat has approximately 10-12 calories. The cocktail sauce adds about 10-15 calories per tablespoon, so a typical serving of 5 shrimp with 2 tablespoons of sauce is about 80-90 calories.
Is shrimp cocktail healthy? Shrimp is low in calories and fat, high in protein, and a good source of selenium and vitamin B12. The cocktail sauce is relatively low in calories, but it does contain sugar and sodium, so enjoy it in moderation.
Can I use frozen shrimp for this recipe? Yes, frozen shrimp work well. Thaw them overnight in the refrigerator or under cold running water, then pat dry before cooking. Adjust cooking time slightly if the shrimp are smaller or larger than the recipe calls for.
What size shrimp are best for cocktail? Large (16-20 count per pound) or extra-large (21-25 count) shrimp are ideal because they are meaty and easy to handle. Smaller shrimp can be used, but they may overcook quickly.
How do I know when the shrimp are fully cooked? Shrimp are done when they turn pink and opaque, and the internal temperature reaches 145°F (63°C) as measured with a food thermometer. Be careful not to overcook, as they become tough.
Can I make the cocktail sauce ahead of time? Yes, you can make the cocktail sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. Stir well before serving.
Related
- Is Shrimp Cocktail Gluten-Free? What to Know
- Is Shrimp Cocktail Gluten Free? The Facts
- Is Shrimp Cocktail Low Carb? Carbs & Nutrition
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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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