A shrimp cocktail tree is a show-stopping party centerpiece made by arranging cooked, chilled shrimp on a cone-shaped form and serving them with cocktail sauce. It turns a classic appetizer into a self-serve buffet piece that looks impressive but is surprisingly simple to assemble. The combination of tender, briny shrimp and tangy, horseradish-spiked sauce is a crowd-pleaser, and the vertical design saves table space while making the shrimp easy to grab.
Ingredients
- 3 lb (1.4 kg) large shrimp (21–25 count), peeled and deveined, tails left on
- 1 cup (240 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 (such as Tabasco), or to taste
- 1/4 tsp (1.25 ml) salt
- Fresh parsley sprigs, for garnish (optional)
- Lemon wedges, for serving (optional)
- One 12-inch (30 cm) Styrofoam cone (or a clean, empty wine bottle wrapped in foil)
- Toothpicks (about 60)
Instructions
- Fill a large pot with water and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. 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. Refrigerate the shrimp, covered, while you make the sauce.
- In a small bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt. Stir until smooth. Taste and adjust the horseradish or hot sauce if you like it spicier. Cover and refrigerate until ready to serve.
- Place the Styrofoam cone on a serving platter. If using a wine bottle, wrap it tightly in aluminum foil and set it on the platter.
- Starting at the bottom of the cone, insert a toothpick into the thickest part of a shrimp (where the tail meets the body), then push the toothpick into the cone so the shrimp hangs with the tail pointing outward. Continue attaching shrimp in concentric circles, overlapping slightly so no foam shows. Work your way up to the top, leaving the top inch (2.5 cm) bare.
- For the top, place one shrimp vertically on the very tip of the cone, using a toothpick to secure it. If you prefer, you can place a small bowl of cocktail sauce on the top instead (see Tips).
- Garnish the platter with parsley sprigs and lemon wedges around the base. Serve immediately with the cocktail sauce in a bowl on the side.
Tips
- Make ahead: You can cook and chill the shrimp up to 1 day in advance. Assemble the tree no more than 2 hours before serving, and keep it refrigerated until guests arrive.
- No Styrofoam cone? Use a clean, empty wine bottle wrapped in foil, or stack a few firm vegetables like a large carrot and a cucumber to create a cone shape (secure with toothpicks).
- Prevent sliding: If the shrimp slip off the toothpicks, use two toothpicks per shrimp, or insert the toothpick through the tail and into the flesh rather than just the tail.
- Common mistake: Overcooking the shrimp makes them rubbery. Watch them closely—they are done as soon as they turn pink and curl slightly.
Serving Suggestions
Serve the shrimp tree as the centerpiece of a cold appetizer spread. Pair it with other chilled starters like deviled eggs, crudité with dip, or a cheese board. Provide small plates and napkins, and place the cocktail sauce in a bowl at the base for easy dipping. This works well for holiday parties, bridal showers, or any gathering where you want a festive, hands-on appetizer.
Variations
- Spicy cocktail sauce: Add 1 tbsp (15 ml) of finely grated fresh ginger or a pinch of cayenne pepper to the sauce for extra heat.
- Herb crust: After chilling, roll the cooked shrimp in chopped fresh dill or parsley before arranging on the tree for a fresh, green accent.
- Other dips: Instead of cocktail sauce, serve with a creamy remoulade, a garlic aioli, or a tangy yogurt-dill sauce.
- Smoked shrimp: Substitute cooked, chilled smoked shrimp for a deeper, smoky flavor—no need to boil them.
Storage and Reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. The cocktail sauce keeps for up to 1 week. To reheat shrimp, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or microwave in 30-second bursts until just heated through. Do not overcook. If you prefer cold shrimp, simply serve them chilled—no reheating needed. The assembled tree should be dismantled and the shrimp refrigerated within 2 hours of serving.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them in the refrigerator overnight or under cold running water for about 15 minutes. Pat them dry before cooking.
How far ahead can I assemble the tree? You can assemble it up to 2 hours before serving, but keep it refrigerated. If you need to prepare earlier, cook and chill the shrimp, and assemble the tree closer to serving time.
What if I don’t have a Styrofoam cone? A clean, empty wine bottle wrapped in foil works well. Or use a large carrot and cucumber stacked to form a cone shape, secured with toothpicks.
Can I use shrimp with the shells on? Yes, but you’ll need to peel them before eating, which is messier. For a party, peeled with tails on is easiest for guests.
Is it safe to leave the tree out? Shrimp are perishable, so do not leave them at room temperature for more than 2 hours. Keep the tree refrigerated until serving, and place it on a tray of ice if you want to keep it out longer.
Can I make this without cooking the shrimp? If you use pre-cooked frozen shrimp, thaw them and skip the boiling step. Just make sure they are fully thawed and well-drained before assembling.
Related
- Is Shrimp Cocktail Low Carb? Carbs & Nutrition
- Joey Chestnut Shrimp Cocktail Recipe
- Jones Potato Pancakes Harvey’s Lake PA Recipe
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).