Kirkland shrimp cocktail is a Costco favorite: a generous platter of peeled, cooked shrimp served with a zesty cocktail sauce. This homemade version recreates that same plump, tender shrimp and tangy, horseradish-spiked sauce for a fraction of the price. It works because you control the quality of the shrimp and the heat level of the sauce, and it comes together in under 30 minutes.
Ingredients
- 1 ½ lb (680 g) large shrimp (21–25 count), peeled and deveined, tails 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
- ½ tsp (2.5 ml) hot sauce (like Tabasco), or to taste
- ¼ tsp (1.25 ml) salt
- Lemon wedges, for serving
Instructions
- If using frozen shrimp, thaw them in the refrigerator overnight or in a bowl of cold water for 15–20 minutes. Pat dry with paper towels.
- Fill a large bowl with ice water and set aside.
- Bring a large pot of salted water to a rolling boil. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. Do not overcook.
- Immediately transfer the shrimp to the ice water bath to stop the cooking. Let sit for 2 minutes, then drain and pat dry.
- In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt. Taste and adjust horseradish or hot sauce as desired.
- Arrange the chilled shrimp on a platter around a bowl of the cocktail sauce. Serve with lemon wedges.
Tips
- Shrimp size: Use 21–25 count (large) for the best meaty bite. If you use smaller shrimp, reduce the cooking time to 1–2 minutes.
- Horseradish heat: Prepared horseradish varies in strength. Start with 2 tablespoons and add more if you like it spicier. For a milder sauce, reduce to 1 tablespoon.
- Chilling: The shrimp must be fully chilled before serving. If you skip the ice bath, they’ll continue cooking and turn rubbery.
- Make ahead: The cocktail sauce can be made up to 3 days in advance and refrigerated. Cooked shrimp can be chilled up to 24 hours ahead.
Serving Suggestions
Serve this shrimp cocktail as an elegant appetizer at a dinner party, a holiday starter, or a game-day snack. It pairs well with a crisp white wine like Sauvignon Blanc, or a light beer. For a fuller spread, add a cheese board, crudités, or a bowl of guacamole with tortilla chips.
Variations
- Spicy kick: Add 1 teaspoon of sriracha or a pinch of cayenne to the sauce.
- Herb twist: Stir in 1 tablespoon of chopped fresh dill or chives for a fresh note.
- Smoky flavor: Use smoked paprika in the sauce (½ tsp) or grill the shrimp for 2 minutes per side instead of boiling.
- Lighter sauce: Replace half the ketchup with tomato juice for a thinner, less sweet sauce.
Storage and Reheating
Store leftover shrimp and sauce separately in airtight containers in the refrigerator. The shrimp will keep for up to 3 days, and the sauce for up to 5 days. Do not freeze cooked shrimp—they become watery and mushy. To serve leftovers, let the shrimp come to room temperature for 10 minutes, or refresh them in a bowl of ice water for 2 minutes. Do not reheat, as the shrimp will overcook and turn tough.
Frequently Asked Questions
Can I use frozen shrimp? Yes, frozen shrimp works perfectly. Thaw them in the refrigerator overnight or in a sealed bag submerged in cold water for 15–20 minutes. Pat dry before cooking.
How do I know when the shrimp are done? Shrimp are done when they turn pink and opaque, and the tail meat curls slightly. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C), but shrimp cook so quickly that visual cues are usually sufficient. If using a thermometer, insert it into the thickest part of a shrimp.
Can I use shrimp with shells on? Yes, but you’ll need to peel them after cooking. The shells add flavor, but they make the dish less convenient. If you leave the shells on, increase the cooking time by 1 minute.
Is the cocktail sauce gluten-free? Most ketchup and prepared horseradish are gluten-free, but Worcestershire sauce often contains gluten. Check the label or use a gluten-free Worcestershire sauce substitute.
Why is my shrimp rubbery? Overcooking is the most common cause. Shrimp cook in 2–3 minutes; any longer and they become tough. Always shock them in ice water immediately after cooking.
Can I make this a day ahead? Yes, cook and chill the shrimp, and make the sauce, then store both separately in the refrigerator. Assemble the platter just before serving.
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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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