U-12 shrimp cocktail is a classic appetizer that showcases large, sweet shrimp—”U-12″ means under 12 shrimp per pound, so each one is a meaty, impressive bite. The shrimp are gently poached until just tender, then chilled and served with a zesty, horseradish-spiked cocktail sauce. This recipe delivers perfectly cooked shrimp every time, with a sauce that balances tang, heat, and a hint of sweetness.
Ingredients
- 1 lb (450 g) U-12 raw shrimp, peeled and deveined (tails left on)
- 1 lemon, halved, plus extra wedges for serving
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (5 g) salt
- Ice water bath (about 4 cups / 1 L water with 2 cups 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
- Fill a large bowl with ice and cold water. Set aside.
- In a large pot, combine 6 cups (1.4 L) water, the halved lemon, bay leaves, peppercorns, and salt. Bring to a boil over high heat.
- Add the shrimp to the boiling water. Cook for 2–3 minutes, until the shrimp are pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer—this is the USDA FSIS safe minimum for fish and seafood.
- Immediately drain the shrimp in a colander and transfer them to the ice water bath. Let sit for 5 minutes to stop cooking completely.
- Drain the shrimp well and pat dry with paper towels. Cover and refrigerate for at least 1 hour, until thoroughly chilled.
- While the shrimp chill, make the cocktail sauce: in a small bowl, stir together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery salt, and a few grinds of black pepper. Taste and adjust horseradish or hot sauce as desired. Cover and refrigerate until serving.
- To serve, arrange the chilled shrimp on a platter or in individual glasses with the tails pointing up. Place a small bowl of cocktail sauce in the center or alongside. Garnish with lemon wedges.
Tips
- Don’t overcook: Shrimp cook quickly. Start checking at 2 minutes—the moment they turn pink and curl slightly, they’re done. Overcooked shrimp become rubbery.
- Substitute for U-12: If you can’t find U-12, use any large shrimp (16–20 count) and reduce cooking time to 1–2 minutes. Smaller shrimp work too, but adjust the cook time down.
- Make ahead: You can cook and chill the shrimp up to 24 hours ahead. Keep them covered in the fridge. The cocktail sauce can be made 3 days in advance.
- Common mistake: Skipping the ice bath leaves the shrimp cooking from residual heat, making them tough. Always shock them in ice water immediately after draining.
Serving Suggestions
Serve U-12 shrimp cocktail as an elegant starter for a dinner party, or as part of a seafood spread with crab legs and oysters. For a casual gathering, arrange the shrimp on a bed of crushed ice with lemon wedges and extra cocktail sauce on the side. It also pairs beautifully with a crisp white wine like Sauvignon Blanc or a light lager.
Variations
- Spicy remoulade: Replace the cocktail sauce with a remoulade made from mayonnaise, Dijon mustard, capers, and hot sauce for a Creole twist.
- Herb butter: Toss the chilled shrimp with a little melted butter and chopped fresh dill or chives instead of cocktail sauce.
- Grilled version: Instead of boiling, brush raw shrimp with olive oil and grill over medium-high heat for 2–3 minutes per side until pink and charred. Chill before serving.
Storage and Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. The cocktail sauce keeps for up to 1 week. Do not freeze cooked shrimp—they become mushy when thawed. If you prefer warm shrimp, reheat gently in a skillet with a little butter over low heat for 1–2 minutes, but note that chilled shrimp are traditional for this dish. Always refrigerate leftovers within 2 hours of serving.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or in a bowl of cold water for 15–20 minutes. Pat dry before cooking. Do not refreeze thawed shrimp.
How do I know when the shrimp are done? They should be pink and opaque, and the internal temperature should read 145°F (63°C) on an instant-read thermometer. The shape should be a loose “C”—if they curl into a tight “O,” they are overcooked.
Can I make the cocktail sauce less spicy? Absolutely. Reduce or omit the horseradish and hot sauce. Add a pinch of sugar if you prefer a sweeter sauce.
What does “U-12” mean? It means “under 12” shrimp per pound. These are extra-large shrimp, often 10–12 per pound. They are ideal for cocktail because they are meaty and impressive.
Should I remove the tails? For cocktail, leaving the tails on makes them easier to pick up and looks attractive. You can remove them if you prefer, but the presentation is nicer with tails.
Can I serve this warm? Traditionally, shrimp cocktail is served chilled, but you can serve the shrimp warm right after cooking if you like. Just skip the ice bath and serve immediately with the sauce.
Related
- Leftover Cocktail Shrimp Recipes for Easy Meals
- Lithuanian Potato Pancakes: Crispy & Golden Recipe
- Mexican Shrimp Cocktail with Clamato: Easy 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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