Savory LifeRECIPES

St. Elmo Shrimp Cocktail Recipe (Copycat)

Updated November 5, 2026

Total time
1 hr 25 min
prep 20 min · cook 5 min
Serves
6
portions as written

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St. Elmo Shrimp Cocktail Recipe (Copycat)

St. Elmo Shrimp Cocktail is a bold, spicy appetizer inspired by the famous Indianapolis steakhouse. It features plump, poached shrimp served with a fiery, horseradish-forward cocktail sauce that clears the sinuses and wakes up the palate. This version replicates the signature heat and tang at home, using simple ingredients and a quick cooking method that keeps the shrimp tender and juicy.

Ingredients

  • 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails on
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) chili sauce (such as Heinz)
  • 1/4 cup (60 ml) prepared horseradish, drained (or more to taste)
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/2 tsp (2.5 g) hot sauce (like Tabasco), or to taste
  • 1/4 tsp (1.5 g) salt
  • 1/8 tsp (0.5 g) black pepper
  • 1/2 cup (120 ml) ice water (for shocking shrimp)
  • Lemon wedges, for serving

Instructions

  1. Fill a medium pot with 4 cups (960 ml) water and bring to a boil over high heat. Add 1 tablespoon salt (optional, for flavor).
  2. Add the shrimp to the boiling water. Cook for 2–3 minutes, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and shellfish).
  3. Immediately drain the shrimp and transfer them to a bowl of ice water. Let sit for 5 minutes to stop cooking and chill thoroughly. Drain well and pat dry with paper towels.
  4. In a medium bowl, whisk together ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Taste and adjust horseradish or hot sauce to your preferred heat level.
  5. Add the chilled shrimp to the sauce and stir to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Serve chilled, with lemon wedges on the side.

Tips

  • Horseradish heat: Prepared horseradish loses potency over time. For maximum kick, use a freshly opened jar and drain off excess liquid before measuring.
  • Don’t overcook: Shrimp cook quickly. Overcooking makes them rubbery. Watch for the color change and remove immediately.
  • Make ahead: The sauce can be made up to 3 days ahead and refrigerated. Add the shrimp no more than 24 hours before serving to keep them firm.
  • Substitution: If you can’t find chili sauce, use 1 cup ketchup plus 1 tablespoon extra horseradish and a dash of hot sauce.

Serving Suggestions

Serve as a classic appetizer in chilled glass cups or on a platter lined with lettuce. Pair with celery sticks, cucumber slices, or crusty bread to cool the palate. For a full steakhouse-style meal, serve alongside a grilled steak or roasted chicken.

Variations

  • Milder version: Reduce horseradish to 2 tablespoons and omit hot sauce.
  • Extra spicy: Add 1 teaspoon of sriracha or a pinch of cayenne to the sauce.
  • Grilled shrimp: Instead of boiling, grill the shrimp for 2 minutes per side over medium-high heat, then toss in the sauce.
  • Shrimp cocktail salad: Chop the shrimp and mix with the sauce, then serve over crisp lettuce as a salad.

Storage and Reheating

Store leftover shrimp cocktail in an airtight container in the refrigerator for up to 2 days. The shrimp will continue to marinate and may become slightly softer. Stir before serving. Do not freeze, as the texture will degrade. This dish is served cold, so no reheating is needed—just let it sit at room temperature for 10 minutes before serving if it’s too chilled.

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 chili sauce? Use 1 cup ketchup plus 1 tablespoon extra horseradish and a dash of hot sauce. The flavor will be slightly less complex but still good.

How long should I marinate the shrimp? At least 1 hour is ideal, but you can serve immediately if pressed. The flavor deepens with time, but don’t exceed 24 hours to avoid mushiness.

Can I use cooked shrimp? Yes, skip the boiling step and simply toss pre-cooked shrimp with the sauce. Adjust salt to taste, as cooked shrimp may already be salted.

Is this the exact St. Elmo recipe? The original restaurant recipe is proprietary, but this copycat closely mimics the signature horseradish-forward flavor and texture.

How spicy is it? It has a strong horseradish burn that fades quickly. Adjust the horseradish and hot sauce to your tolerance.

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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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