Cocktail Shrimp Recipe
ginger | old bay | cocktail sauce | lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp & Poaching Liquid
Ice Bath
Cocktail Sauce
To Serve
Method
Shrimp & Poaching Liquid
- 1
Prepare aromatics
Peel the ginger and smash it lightly with the side of a knife or slice into 3–4 thick pieces. Trim the root end of the green onions and smash the stalks once to release flavor.
- 2
Make poaching liquid
In a large pot, combine 6 cups water, smashed ginger, green onions, 1 tablespoon Old Bay, 1 teaspoon kosher salt, 8 peppercorns and 1 bay leaf. Bring to a gentle simmer over medium-high heat, then reduce heat so the liquid is at a bare simmer (small rising bubbles).
- 3
Poach shrimp
Add the shrimp to the simmering liquid in a single layer. Maintain a gentle simmer—do not boil vigorously. Cook until shrimp are opaque with pink shells and curl into a loose C, about 2–3 minutes depending on size. Start checking at 90 seconds to avoid overcooking.
- 4
Shock in ice bath
As soon as shrimp are cooked, use a slotted spoon to transfer them immediately to the prepared ice bath (ice + cold water) to stop cooking. Leave shrimp in the ice bath for at least 5 minutes until thoroughly chilled.
- 5
Peel and devein (if desired)
Drain shrimp well. If you poached with shells on and prefer served peeled, remove shells leaving tails on for presentation if desired. Rinse briefly under cold water and pat dry. Hold refrigerated until serving.
Cocktail Sauce
- 6
Combine sauce ingredients
In a small bowl, whisk together 1 cup ketchup, 2 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (if using).
- 7
Season sauce
Stir in 1 teaspoon Old Bay and 1 teaspoon freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or more Old Bay for savory spice.
- 8
Chill
Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Bring back to refrigerator until ready to serve.
To Serve
- 9
Arrange chilled shrimp on a platter over crushed ice or on a chilled plate. Place cocktail sauce in a small bowl at the center or on the side. Garnish with lemon wedges and a sprinkle of chopped parsley if using.
- 10
Serve immediately. Squeeze lemon over the shrimp just before eating and dip into the cocktail sauce.