Cocktail Shrimp With Horseradish Sauce Recipe

Prepare poaching liquid

In a large saucepan combine 8 cups water, kosher salt, bay leaves, peppercorns, and the juice from half the lemon (squeeze the other half into a small bowl and reserve for sauce). If using white wine, add it now. Bring to a gentle boil over high heat.

Cook shrimp

Once the liquid boils, reduce heat to a low rolling simmer. Add the shrimp in a single layer. Poach the shrimp until they turn pink and just curl, about 2–3 minutes for large (16–20) shrimp. Do not overcook—shrimp should be opaque but still slightly firm.

Shock shrimp

Immediately transfer shrimp with a slotted spoon to a large bowl filled with ice and 1–2 cups cold water to stop cooking. Let chill for at least 5 minutes until completely cool.

Peel and pat dry (if not pre-peeled)

If shrimp still have shells, peel, leaving tails on for presentation and devein if needed. Pat shrimp dry with paper towels and refrigerate until serving.

Combine mayonnaise and ketchup in a medium bowl and whisk until smooth.

Stir in prepared horseradish a teaspoon at a time, tasting as you go to reach desired heat. Add lemon juice, Worcestershire sauce, hot sauce, smoked paprika, lemon zest, sea salt, and black pepper. Mix thoroughly.

Adjust seasoning: add more horseradish for heat, more lemon or a pinch of sugar if you prefer brighter or slightly sweeter. Chill the sauce at least 15 minutes to let flavors meld; sauce can be made up to 24 hours ahead and kept refrigerated in an airtight container.

Prepare serving platter: fill a large shallow bowl or platter with crushed ice (about 3–4 cups). Optional: arrange 1–2 cups of greens on top of ice as a bed.

Arrange the chilled shrimp fan-like or in a ring over the ice/greens with tails out. Place a small bowl of the horseradish cocktail sauce in the center or alongside.

Garnish with lemon wedges and chopped parsley. Serve immediately so shrimp stay cold. Leftover shrimp can be refrigerated up to 2 days; discard sauce after 3 days.