Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 6 cups cold water, 1 tablespoon kosher salt, 2 bay leaves, 8 peppercorns, and the juice of 1 lemon plus the spent lemon half. Bring to a gentle boil over medium-high heat.

Cook shrimp

Once the liquid reaches a rolling boil, reduce heat so it simmers. Add the shrimp in a single layer and return to a gentle boil. Cook until shrimp are pink, opaque, and shells curl—about 2 to 3 minutes depending on size.

Shock shrimp

While the shrimp cook, fill a large bowl with 3 cups ice and enough cold water to make an ice bath. Immediately transfer cooked shrimp to the ice bath with a slotted spoon to stop cooking. Let cool 3 to 5 minutes until shrimp are fully chilled.

Dry and chill

Drain shrimp on a paper towel-lined tray, pat dry lightly, then refrigerate until ready to serve. Keep tails on for easy handling.

In a medium bowl, combine 1 cup ketchup, 3 tablespoons prepared horseradish (start with 2 tbs and add more to taste if desired), 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and taste for heat and acidity; adjust horseradish, hot sauce, or lemon juice as preferred.

Cover and chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Stir again before serving.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup finely chopped onion and cook until softened and translucent, about 5 minutes.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 2 cups crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (optional), 1 teaspoon red pepper flakes (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 10–12 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning.

If desired, stir in 4 fresh basil leaves torn by hand just before removing from heat. Let cool to warm or room temperature for serving alongside shrimp.

Arrange a shallow serving platter with 4 cups of crushed ice to create a chilled bed for the shrimp.

Place chilled shrimp over the ice in a ring or stacked presentation, leaving space in the center for small bowls.

Divide cocktail sauce and warm/room-temperature marinara between two small bowls and place in the center of the shrimp platter. Garnish with lemon wedges and sprinkle 2 tablespoons chopped parsley over the shrimp.

Serve immediately so shrimp remain chilled. Provide small forks or picks for easy eating.