Vegas shrimp cocktail is a retro American appetizer that pairs plump, chilled shrimp with a zesty, horseradish-spiked cocktail sauce, served in a classic stemmed glass. It’s a nod to the old Las Vegas casino snack bars, where a generous portion of shrimp was the ultimate bargain. This recipe delivers that same satisfying simplicity at home, with a sauce that’s tangy, spicy, and perfectly balanced.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed
- 1 cup (240 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish (or more to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) celery salt
- 1/4 tsp (1.25 g) garlic powder
- 1/4 tsp (1.25 g) smoked paprika (optional, for a subtle smokiness)
- Ice water bath (for shocking shrimp)
- Lemon wedges and fresh parsley, for garnish
Instructions
- Fill a medium bowl with ice and water; set aside.
- Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque. Do not overcook.
- Immediately transfer the shrimp to the ice water bath to stop the cooking process. Let them chill for 2–3 minutes, then drain and pat dry with paper towels.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, celery salt, garlic powder, and smoked paprika (if using). Taste and adjust horseradish or lemon juice to your preference.
- Divide the sauce among four chilled cocktail glasses or small bowls. Arrange the shrimp on top, hanging them over the rim if desired, or nestle them into the sauce.
- Garnish with lemon wedges and fresh parsley. Serve immediately, chilled.
Tips
- Shrimp size: Use 21–25 count (extra-large) for the classic presentation. Smaller shrimp work too, but adjust cooking time to 1–2 minutes.
- Horseradish heat: Prepared horseradish varies in potency. Start with 2 tablespoons and add more if you like it fiery. For a milder sauce, use 1 tablespoon.
- Chilling: For the best texture, chill the shrimp and sauce separately for at least 30 minutes before assembling. This keeps the shrimp firm and the sauce cold.
- Make ahead: You can cook the shrimp and make the sauce a day in advance. Store them separately in the refrigerator and assemble just before serving.
Serving Suggestions
Serve the Vegas shrimp cocktail as a starter for a steak dinner, or as part of a retro appetizer spread with deviled eggs and stuffed mushrooms. It also works well as a light lunch with a crisp green salad and crusty bread. For a classic pairing, serve with saltine crackers or toasted baguette slices.
Variations
- Spicy: Add 1–2 teaspoons of sriracha or hot sauce to the cocktail sauce for extra heat.
- Herbed: Stir in 1 tablespoon of chopped fresh dill or chives to the sauce for a fresh, herbal note.
- Smoked: Replace the boiled shrimp with smoked shrimp (pre-cooked) for a deeper, smoky flavor. Skip the boiling step.
- Classic presentation: Serve the sauce in a small bowl and the shrimp on a bed of crushed ice on a platter for a more casual, shareable style.
Storage and Reheating
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. The shrimp are best enjoyed cold; do not reheat them, as they will become rubbery. If you must serve them warm, reheat gently in a skillet over low heat for 1–2 minutes, but note that the texture will be less tender. The sauce can be refrigerated for up to 1 week.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water for about 15 minutes. Pat dry before cooking. Frozen shrimp are often already cooked; if so, skip the boiling step and just thaw and chill them.
What if I don’t have celery salt? Mix 1/2 teaspoon of salt with 1/4 teaspoon of celery seed, or just use regular salt and add a pinch of celery seed for flavor.
How do I know when the shrimp are done? They should be pink and opaque, and the flesh should feel firm to the touch. Overcooking makes them tough, so watch carefully. The USDA FSIS recommends cooking fish to a safe minimum internal temperature of 145°F (63°C), but shrimp cook quickly, so visual cues are often more practical.
Can I make this ahead for a party? Yes, cook the shrimp and make the sauce up to a day ahead. Keep them refrigerated separately and assemble no more than 30 minutes before serving to prevent the shrimp from getting soggy.
Is this the same as a shrimp cocktail from a steakhouse? Similar, but the Vegas version typically uses a thicker, more horseradish-forward sauce and is served in a tall glass. Steakhouse versions often use a milder sauce and serve on a bed of ice.
Can I use cocktail sauce from a jar? Yes, but you’ll miss the fresh lemon and Worcestershire balance. If using jarred sauce, add a squeeze of lemon and a dash of Worcestershire to brighten it up.
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- Poached Shrimp Cocktail: Easy Classic Recipe
- Potato Pancake Recipe: Crispy, Golden & Easy
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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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