Shrimp cocktail is a classic appetizer of chilled, cooked shrimp served with a tangy, horseradish-spiked cocktail sauce. This recipe shows you how to buy the best shrimp from your grocery store and turn it into a restaurant-quality dish in minutes. It works because it relies on a few simple, high-quality ingredients and a foolproof cooking method that keeps the shrimp tender and sweet.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails left on
- 1 tbsp (15 g) kosher salt, plus more for the cooking water
- 1 lemon, halved
- 1 cup (240 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish, or to taste
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce (such as Tabasco), optional
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Fill a medium pot with 4 cups (1 L) of water, add the 1 tbsp (15 g) salt and the halved lemon, and bring to a boil over high heat.
- While the water heats, prepare a bowl of ice water (about 2 cups ice and 2 cups cold water). Set aside.
- Once the water is boiling, add the shrimp. Cook for 2–3 minutes, until they 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). Do not overcook.
- Immediately drain the shrimp and plunge them into the ice water to stop the cooking. Let them chill for 2 minutes, then drain well and pat dry with paper towels.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Taste and adjust horseradish or lemon to your liking.
- Arrange the chilled shrimp on a platter or in individual glasses. Serve with the cocktail sauce on the side. Garnish with parsley if desired.
Tips
- Buying shrimp: Look for shrimp that are firm, smell mildly of the sea (not fishy), and have no black spots on the shell. If buying frozen, choose a bag that is solidly frozen without ice crystals, which can indicate thawing and refreezing.
- Peeling and deveining: If you buy shrimp with shells on, peel them before cooking, but leave the last tail segment attached for a nice presentation. Use a small paring knife to make a shallow cut along the back and lift out the dark vein.
- Don’t overcook: Shrimp cook very quickly. Overcooked shrimp turn rubbery and tough. Start checking at the 2-minute mark and remove them as soon as they are pink and firm.
- Make ahead: You can cook and chill the shrimp up to 1 day ahead. Store them in an airtight container in the refrigerator. The cocktail sauce can be made up to 3 days ahead.
Serving Suggestions
Serve shrimp cocktail as an elegant starter for a dinner party, a festive appetizer for holidays, or a light lunch with a crisp green salad. For a classic presentation, line a platter with crushed ice and arrange the shrimp around a bowl of cocktail sauce. Add lemon wedges for squeezing. This dish pairs well with chilled white wine like Sauvignon Blanc or a sparkling water with lemon.
Variations
- Spicy Cocktail Sauce: Add 1–2 tsp (5–10 ml) of sriracha or extra hot sauce for a fiery kick.
- Citrus Twist: Stir in 1 tsp (5 ml) of orange zest or a splash of orange juice to the sauce for a brighter flavor.
- Herb-Infused: Add a few sprigs of fresh dill or tarragon to the cooking water for extra aroma.
- Grilled Shrimp: Instead of boiling, thread peeled shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side, until opaque. Then chill and serve.
Storage and Reheating
Store leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator. The shrimp will keep for 2–3 days; the sauce for up to 5 days. To reheat shrimp, place them in a skillet with a splash of water over medium-low heat for 1–2 minutes, just until warmed through. Do not microwave, as it makes them rubbery. If serving cold, simply take them out of the fridge 10 minutes before serving. Do not leave shrimp at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use frozen shrimp? Yes, frozen shrimp are often fresher than “fresh� at the seafood counter. Thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for 15–20 minutes. Pat dry before cooking.
What size shrimp should I buy? For shrimp cocktail, large or jumbo shrimp (21–25 or 16–20 count per pound) are ideal. They look impressive and are easier to handle. Smaller shrimp work too but may be less elegant.
Can I make the cocktail sauce less spicy? Yes, simply reduce or omit the horseradish and hot sauce. Start with a small amount and add more to taste.
How do I know when the shrimp are cooked? They will turn pink and opaque, and the tail meat will curl. For accuracy, use a food thermometer to check that the internal temperature reaches 145°F (63°C).
Can I use a store-bought cocktail sauce? Absolutely. If you’re short on time, a good-quality store-bought sauce works well. You can still add a squeeze of lemon or a dash of hot sauce to brighten it.
Is it safe to eat shrimp cocktail that has been left out? No. Per USDA guidelines, cooked shrimp should not sit at room temperature for more than 2 hours (1 hour if the room is above 90°F/32°C). Refrigerate promptly.
Related
- Opi Shrimp Cocktail Recipe: Bold & Spicy
- Old Bay Shrimp Cocktail: Easy 20-Minute Recipe
- Old Fashioned Shrimp Cocktail Recipe
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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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