Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium pot, combine 6 cups water, 1 tablespoon kosher salt, the juice of 1/2 lemon (reserve other half for serving), 1 bay leaf, and 6 peppercorns. Bring to a gentle boil over high heat.

Cook shrimp

Once the liquid reaches a rolling boil, reduce heat to maintain a gentle simmer. Add the shrimp in a single layer and cook until they turn pink and opaque and curl into a loose 'C', about 2 to 3 minutes for jumbo shrimp. Do not overcook.

Shock shrimp

Prepare a large bowl of ice water. As soon as the shrimp are cooked, use a slotted spoon to transfer them immediately into the ice water to stop cooking. Let chill 3 to 5 minutes until cold throughout.

Drain and chill

Drain the shrimp well on paper towels or a wire rack. Refrigerate, uncovered, for 10–15 minutes to dry slightly before serving on ice.

In a medium bowl, combine 1 cup ketchup, 2 tablespoons prepared horseradish (more or less to taste), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce if using. Whisk until smooth.

Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika if using. Taste and adjust horseradish, lemon, or hot sauce to your preference.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Serve chilled or at cool room temperature.

Fill a serving platter or individual cocktail glasses with the ice to create a bed. Arrange the chilled shrimp around a small bowl or ramekin of cocktail sauce, tails out for easy picking.

Garnish with lemon wedges and sprinkle chopped parsley or chives over the shrimp. Serve immediately with extra lemon wedges for squeezing.

Leftover shrimp can be kept covered in the refrigerator up to 2 days. Keep cocktail sauce refrigerated and discard after 3–4 days.