Tiger shrimp cocktail is a timeless appetizer featuring large, succulent tiger prawns served chilled with a zesty, tomato-based cocktail sauce. This dish works beautifully because the sweet, tender shrimp contrast perfectly with the tangy, horseradish-spiked sauce, making it an elegant yet easy starter for any occasion. Originating as a classic American seafood appetizer, it’s a versatile dish that can be dressed up for a dinner party or enjoyed as a simple, satisfying treat.
Ingredients
- 1 lb (450 g) large tiger shrimp (16-20 count), peeled and deveined, tails left on
- 1 tbsp (15 g) salt, plus more for the cooking water
- 1 lemon, halved
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- Ice water bath (about 4 cups / 1 L water with 1 cup ice)
- For the cocktail sauce:
- 1 cup (240 g) 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 g) hot sauce (like Tabasco), or to taste
- 1/4 tsp (1 g) celery salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the shrimp: If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water. Peel and devein, leaving the tails intact for a classic presentation. Pat dry with paper towels.
- Make the cocktail sauce: In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and celery salt. Season with black pepper. Cover and refrigerate while you cook the shrimp.
- Cook the shrimp: Fill a large pot with 2 quarts (about 2 L) of water. Add the salt, lemon halves, bay leaves, and peppercorns. 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 internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and seafood.
- Immediately transfer the shrimp with a slotted spoon to the ice water bath to stop the cooking process. Let them chill for 5 minutes.
- Drain the shrimp well and pat dry. Place them in a bowl, cover, and refrigerate for at least 1 hour to chill thoroughly.
- To serve, arrange the chilled shrimp on a platter or in individual glasses with the cocktail sauce on the side or drizzled over the top.
Tips
- Don’t overcook: Shrimp cook very quickly. Overcooking makes them rubbery. Watch for the color change and the thermometer reading; remove them immediately.
- Substitute for horseradish: If you don’t have prepared horseradish, you can use 1 tablespoon of finely grated fresh horseradish or 1 teaspoon of wasabi paste mixed with a little water. This will change the flavor slightly, making it more pungent.
- Chilling is key: The shrimp must be thoroughly chilled before serving to achieve the classic cold cocktail texture. Don’t skip the 1-hour refrigeration step.
- Make ahead: You can cook and chill the shrimp up to 24 hours in advance. The cocktail sauce can be made up to 3 days ahead and stored in the refrigerator.
Serving Suggestions
Serve the tiger shrimp cocktail as an elegant first course for a dinner party, or as a light lunch with a crisp green salad. For a casual gathering, arrange the shrimp on a platter with lemon wedges and extra cocktail sauce for dipping. It also pairs wonderfully with a glass of chilled white wine or a classic gin and tonic.
Variations
- Spicy Mango Cocktail Sauce: Add 1/4 cup (60 g) finely diced mango and 1 tablespoon (15 ml) of sriracha to the cocktail sauce for a sweet-heat twist.
- Herb-Marinated Shrimp: After cooking and chilling, toss the shrimp with 2 tablespoons (30 ml) of olive oil, 1 tablespoon (15 g) of chopped fresh dill, and the zest of one lemon for a more herbaceous flavor.
- Grilled Tiger Shrimp: Instead of boiling, grill the shrimp for 2-3 minutes per side over medium-high heat until they reach 145°F (63°C). This adds a smoky char that pairs beautifully with the classic sauce.
Storage and Reheating
Store any leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator. The shrimp will keep for up to 2 days, and the sauce for up to 1 week. To reheat, gently warm the shrimp in a skillet with a little butter over medium heat for 1-2 minutes, or serve cold. Do not microwave shrimp, as it will become tough and rubbery. For food safety, refrigerate leftovers within 2 hours of serving.
Frequently Asked Questions
Can I use smaller shrimp? Yes, you can use any size shrimp, but adjust the cooking time accordingly. Smaller shrimp will cook in 1-2 minutes, while larger ones may take up to 4 minutes. Always check for the internal temperature of 145°F (63°C).
How do I devein shrimp properly? Use a small paring knife to make a shallow cut along the back of the shrimp, then lift out the dark vein with the tip of the knife. Rinse the shrimp under cold water to remove any residue.
Can I use frozen shrimp? Absolutely. Frozen shrimp are often fresher than thawed ones. Thaw them in the refrigerator overnight or under cold running water for about 15 minutes. Pat dry before cooking.
What if I don’t have celery salt? You can substitute with 1/4 teaspoon of regular salt plus a pinch of celery seed, or simply use regular salt and a dash of garlic powder.
Is it safe to eat shrimp cold? Yes, as long as the shrimp were cooked to the safe minimum internal temperature of 145°F (63°C) and then properly chilled in the refrigerator. Serve within 2 hours of removing from the fridge.
Can I make this dish ahead of time? Yes, you can cook and chill the shrimp up to 24 hours in advance. Keep them covered in the refrigerator, and assemble the cocktail sauce just before serving for the best flavor.
Related
- Potato Pancakes Store: Keep Them Crisp & Fresh
- Potato Pancakes with Instant Potatoes
- Cocktail Shrimp Recipes: 5 Easy Ways to Use Them
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).