Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid and cook shrimp

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

Reduce heat so the liquid is barely simmering. Add the shrimp in a single layer and cook until they turn opaque and curl into a loose C, about 2–3 minutes depending on size. Do not overcook.

Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop cooking. Let chill until cold, about 5 minutes. Drain and pat shrimp dry with paper towels. Refrigerate if not serving right away.

Make the sauce

In a small bowl, whisk together 3 tablespoons ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1/2 teaspoon black pepper until smooth and well combined. Taste and adjust horseradish (add more for heat) or lemon for brightness. Chill until serving.

Prepare crackers

Place 12 saltine crackers on a sheet of parchment. Lightly brush each cracker with the melted unsalted butter (about 2 teaspoons total) on the top surface. Sprinkle 1/4 teaspoon flaky sea salt evenly across crackers. Let sit 2 minutes for butter to set; if preparing ahead, store in an airtight container for up to 2 hours to keep crisp.

Arrange a shallow bowl or platter with a layer of crushed ice (about 4 cups). Drain the shrimp one last time and arrange them, tails out, on the ice around a small ramekin of cocktail sauce or in individual glasses for cocktail presentation.

Nestle buttered saltines on the side, add lemon wedges and sprinkle chopped parsley over the shrimp and around the platter for color. Serve immediately so the shrimp remain cold and the crackers stay crisp.