Savory LifeRECIPES

Old Fashioned Shrimp Cocktail Recipe

Updated November 5, 2026

Total time
1 hr 25 min
prep 20 min · cook 5 min
Serves
4
portions as written

Jump to recipe

Old Fashioned Shrimp Cocktail Recipe

Old fashioned shrimp cocktail is a classic appetizer of chilled, poached shrimp served with a tangy, horseradish-spiked cocktail sauce. It works because the sweet, tender shrimp contrast perfectly with the sharp, spicy sauce, and the simple preparation lets the shrimp’s natural flavor shine. This recipe delivers perfectly cooked shrimp every time with a sauce that tastes like the retro steakhouses of the mid-20th century.

Ingredients

  • 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails left on
  • 4 cups (960 ml) water
  • 1/2 lemon, sliced
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 1/2 cup (120 ml) ketchup
  • 2 tbsp (30 ml) prepared horseradish, drained
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot sauce (optional)
  • Fresh parsley, for garnish (optional)

Instructions

  1. In a medium saucepan, combine the water, lemon slices, bay leaf, peppercorns, and salt. Bring to a boil over high heat.
  2. Add the shrimp to the boiling water. Cook for 2–3 minutes, until the shrimp are pink and opaque. Do not overcook.
  3. Immediately drain the shrimp and transfer them to a bowl of ice water to stop the cooking process. Let them chill for 5 minutes.
  4. Drain the shrimp well and pat dry with paper towels. Cover and refrigerate for at least 1 hour, or up to 24 hours, until thoroughly chilled.
  5. Meanwhile, make the cocktail sauce: In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Cover and refrigerate until ready to serve.
  6. To serve, arrange the chilled shrimp on a platter or in individual glasses with the tails pointing outward. Place the cocktail sauce in a small bowl in the center. Garnish with parsley if desired.

Tips

  • Don’t overcook: Shrimp cook very quickly. They are done as soon as they turn pink and curl slightly. Overcooked shrimp become rubbery and tough.
  • Use fresh or frozen: Fresh shrimp are ideal, but high-quality frozen shrimp work perfectly. Thaw them overnight in the refrigerator before using.
  • Adjust the heat: The cocktail sauce’s spiciness depends on the horseradish. Start with 1 tablespoon and add more to taste. For a milder sauce, use less horseradish.
  • Chill thoroughly: The shrimp must be well-chilled before serving. This enhances the texture and the contrast with the sauce.

Serving Suggestions

Serve the shrimp cocktail as a first course at a dinner party, or as a retro appetizer at a cocktail hour. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry gin martini. For a classic presentation, serve in a stemmed glass or on a bed of crushed ice. Add lemon wedges on the side for extra brightness.

Variations

  • Spicy Cocktail Sauce: Add 1/2 teaspoon of chili powder or a pinch of cayenne pepper to the sauce for extra heat.
  • Herb-Infused Shrimp: Add a few sprigs of fresh dill or thyme to the poaching liquid for a subtle herbal note.
  • Grilled Shrimp: Instead of poaching, grill the shrimp for 2 minutes per side over medium-high heat, then chill. This adds a smoky flavor.
  • Shrimp Cocktail Salad: Chop the chilled shrimp and toss with a little cocktail sauce and chopped celery. Serve on lettuce leaves as a salad.

Storage and Reheating

Store 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. Do not freeze the cooked shrimp, as the texture will become mushy. To serve leftovers, simply re-chill the shrimp if needed. Do not reheat the shrimp, as it will toughen them.

Frequently Asked Questions

Can I use pre-cooked shrimp? Yes, but they may be less flavorful. If using pre-cooked shrimp, skip the poaching step and simply thaw and chill them. The texture may be slightly softer than freshly poached shrimp.

How do I devein shrimp properly? Use a small paring knife to make a shallow cut along the back of the shrimp and lift out the dark vein. Rinse under cold water. If the vein is not visible, it is safe to leave it.

Can I make the cocktail sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. The flavors will meld and improve.

What if I don’t have horseradish? You can substitute 1 tablespoon of prepared mustard or a dash of wasabi paste, but the flavor will be different. Horseradish is the classic choice for its sharp, sinus-clearing kick.

Why is my shrimp rubbery? Overcooking is the most common cause. Shrimp cook in 2–3 minutes; any longer and they become tough. Always use a timer and transfer them to ice water immediately.

Can I serve shrimp cocktail warm? Traditionally, it is served chilled. Warm shrimp with cocktail sauce is not typical and may seem odd, but you could serve the sauce warm as a dip for grilled shrimp if you prefer.

Related

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).