Shrimp cocktail is a timeless appetizer of chilled, poached shrimp served with a tangy, horseradish-spiked cocktail sauce. This version, inspired by the classic preparations popular in Oshawa’s steakhouses and supper clubs, keeps things simple and foolproof: perfectly cooked shrimp, a zesty sauce, and a crisp lemon garnish. It works because the shrimp are gently poached with aromatics, then shocked in ice water for a snappy texture that stands up to the bold sauce.
Ingredients
- 1 ½ lb (680 g) large shrimp (21–25 count), peeled and deveined, tails left on
- 4 cups (1 L) water
- ½ cup (120 ml) dry white wine or extra water
- 1 lemon, sliced into rounds
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 1 tsp (5 g) salt
- Ice water bath (about 4 cups ice and 4 cups water)
- For the cocktail sauce:
- 1 cup (240 ml) chili sauce (like Heinz)
- 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 g) celery salt
- Lemon wedges and fresh parsley, for garnish
Instructions
- In a large pot, combine the water, wine (if using), lemon slices, bay leaves, peppercorns, and salt. Bring to a boil over high heat.
- Add the shrimp to the boiling liquid. Cook for 2–3 minutes, until the shrimp are pink and opaque. Do not overcook; they should curl slightly but not into tight circles.
- Immediately drain the shrimp and transfer them to the ice water bath. Let them chill for 5 minutes, then drain well and pat dry with paper towels.
- While the shrimp chill, make the cocktail sauce: in a small bowl, stir together the chili sauce, horseradish, lemon juice, Worcestershire, hot sauce, and celery salt. Taste and adjust horseradish or hot sauce as desired.
- Cover the sauce and refrigerate until serving. Keep the shrimp covered in the refrigerator for at least 1 hour to fully chill.
- To serve, arrange the shrimp on a platter or in individual glasses with the tails pointing outward. Place a small bowl of cocktail sauce in the center, garnish with lemon wedges and parsley, and serve cold.
Tips
- Don’t skip the ice bath: Shocking the shrimp stops cooking instantly and gives them a firm, snappy bite. If you skip it, they’ll continue cooking from residual heat and turn rubbery.
- Adjust the horseradish: Prepared horseradish varies in heat. Start with 2 tablespoons, taste, and add more if you like a stronger kick. For a milder sauce, use 1 tablespoon.
- Use frozen shrimp if needed: Frozen raw shrimp work perfectly. Thaw them overnight in the fridge or in a bowl of cold water for 30 minutes, then pat dry before cooking.
- Peel and devein before cooking: It’s much easier to devein raw shrimp than cooked. If you buy shell-on, peel them yourself, leaving the last tail segment intact for a pretty presentation.
Serving Suggestions
Serve this shrimp cocktail as a starter for a holiday dinner, a summer barbecue, or a retro-themed party. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light lager. For a fuller spread, offer it alongside other cold appetizers like deviled eggs, smoked salmon canapés, or a crudité platter with ranch dip.
Variations
- Spicy Cajun: Add 1 teaspoon of Cajun seasoning to the poaching liquid and stir ½ teaspoon of smoked paprika into the cocktail sauce.
- Citrus-Herb: Replace the lemon slices with orange slices and add a few sprigs of fresh dill or tarragon to the poaching liquid.
- Grilled Shrimp: Skip the poaching and grill the shrimp for 2–3 minutes per side over medium-high heat, then chill before serving. This adds a smoky flavor.
- Avocado Cocktail: For a modern twist, serve the shrimp over sliced avocado with a drizzle of the cocktail sauce and a sprinkle of cilantro.
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 5 days. To reheat, gently warm the shrimp in a skillet with a splash of water over low heat for 1–2 minutes, or serve cold—most people prefer it cold. Do not microwave shrimp, as it will turn tough and rubbery. If reheating, ensure they reach an internal temperature of 145°F (63°C) if you plan to serve them hot.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, but skip the poaching step entirely. Just thaw if frozen, pat dry, and chill before serving. The texture will be slightly softer than freshly cooked shrimp.
What is the difference between cocktail sauce and ketchup? Cocktail sauce is ketchup-based but includes horseradish, lemon juice, and Worcestershire, giving it a sharp, tangy bite. Ketchup alone is sweeter and lacks the heat.
How do I know when the shrimp are done? Shrimp are done when they turn pink and opaque, and the flesh feels firm to the touch. The internal temperature should reach 145°F (63°C) per USDA FSIS guidelines. Since they cook quickly, use a thermometer in the thickest part of a shrimp to check.
Can I make this ahead of time? Absolutely. Cook and chill the shrimp up to 24 hours in advance, and make the sauce up to 3 days ahead. Assemble just before serving to keep the shrimp from drying out.
What if I don’t have chili sauce? Substitute 1 cup of ketchup plus 1 tablespoon of extra horseradish and an extra dash of hot sauce. The flavor will be slightly sweeter but still delicious.
Is it safe to leave shrimp out during a party? No. Per food safety guidelines, perishable foods like shrimp should not sit at room temperature for more than 2 hours (1 hour if the room is above 90°F/32°C). Keep the platter on a bed of ice and replenish as needed.
Related
- How Long Is Shrimp Cocktail Good in the Refrigerator?
- Individual Shrimp Cocktail Cups Recipe
- Instant Potato Pancakes: Easy 20-Minute Recipe
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
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