Jumbo Shrimp Cocktail Recipe

Prepare an ice bath

Fill a large bowl with 4 cups of ice and enough cold water to cover. Set aside near the stove.

Make poaching liquid

In a large pot, combine 4 cups (about 1 liter) of water with 1 tablespoon kosher salt, 1 teaspoon freshly cracked black pepper, 1 bay leaf, and the halved lemon (squeeze halves into the pot, then add the rinds). Bring to a gentle boil over medium-high heat.

Once the liquid reaches a gentle boil, reduce the heat to maintain a vigorous simmer. Add the jumbo shrimp (shell on) in a single layer. Cook until shrimp are opaque and shells turn pink—about 2 to 3 minutes for 16/20 size (timing depends on shrimp size; do not overcook).

Using a slotted spoon or spider, immediately transfer cooked shrimp to the prepared ice bath to stop cooking. Let chill until shrimp are fully cold, about 5 minutes. Reserve 1/4 cup of the poaching liquid (cooled) if you want to thin the cocktail sauce slightly later.

When shrimp are chilled, peel (leaving tails on for presentation) and devein if needed. Pat dry with paper towels. Arrange shrimp on a platter or individually on cocktail glasses. Drizzle 2 tablespoons extra virgin olive oil lightly over the shrimp and finish with a light crack of black pepper to taste.

In a medium bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish (add more for more heat), 1 teaspoon hot sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon freshly cracked black pepper, and 1 teaspoon salt.

Taste and adjust seasoning: add more horseradish or hot sauce for heat, more lemon for brightness, or a tablespoon of reserved cooled poaching liquid to thin the sauce if desired. Whisk until smooth and well combined.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Spoon into a small bowl for serving or portion into individual cups for each shrimp cocktail glass.

Arrange chilled shrimp around the rim of the serving bowl or over individual cocktail glasses with a small bowl of spicy cocktail sauce in the center (or individual sauce cups).

Drizzle a teaspoon of extra virgin olive oil over the shrimp just before serving and crack additional black pepper to taste. Garnish with lemon wedges and microgreens or chopped parsley if using.

Serve immediately while shrimp are cold and the sauce is chilled. Leftover shrimp should be stored refrigerated and consumed within 24 hours for best quality.