Jumbo Shrimp Cocktail Recipe

Prepare shrimp and poaching liquid

Rinse the jumbo shrimp under cold water and pat dry with paper towels. If shells are on and you prefer peeled shrimp, remove shells leaving tails intact for presentation. Fill a medium saucepan with enough water to cover the shrimp (about 4 cups / 1 liter). Add kosher salt, peppercorns, bay leaf, and the juice from half the lemon plus the spent half (squeeze and drop) to the pot. Bring the water to a gentle boil over medium-high heat.

Poach the shrimp

Once the liquid reaches a rolling boil, reduce heat so the liquid is at a vigorous simmer. Add the shrimp in a single layer. Cook until the shrimp are opaque and just curled — about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook; shrimp will continue to firm slightly after removal.

Shock and chill

While the shrimp cook, prepare an ice bath by filling a large bowl with the ice and cold water. As soon as the shrimp are cooked through, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Let them chill for 3 to 5 minutes until cold. Drain well and pat dry. Reserve in the refrigerator until ready to serve.

Make the cocktail sauce by combining ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce (if using), smoked paprika, and salt in a small bowl. Taste and adjust heat or acidity: add more horseradish for heat or an extra teaspoon of lemon juice for brightness. Chill sauce in the refrigerator for at least 15 minutes to let flavors meld.

Arrange the five chilled jumbo shrimp on a small chilled plate or on crushed ice in a shallow bowl. Place a small ramekin or spoonful of cocktail sauce in the center or alongside the shrimp. Garnish with lemon wedges and a sprinkle of chopped parsley.

To serve, guests can squeeze additional lemon over shrimp and dip each shrimp into the cocktail sauce. Serve immediately while shrimp remain cold and firm.