Old Bay Shrimp Cocktail Recipe

1. Make poaching liquid

In a large saucepan combine 4 cups water, 1 tablespoon Old Bay, 1 teaspoon kosher salt and the juice of half the lemon (reserve the lemon half). Bring the liquid to a gentle simmer over medium heat.

2. Cook shrimp

Add shrimp in a single layer to the simmering liquid. Return to a gentle simmer and cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

3. Shock shrimp

While the shrimp cook, fill a large bowl with the 2 cups of ice and cold water. Using a slotted spoon remove the shrimp as soon as they are cooked and immediately transfer them to the ice bath to stop cooking. Let chill 3–5 minutes until cold throughout.

4. Finish shrimp

Drain the shrimp well, pat dry with paper towels. Squeeze the remaining reserved lemon half over the shrimp and toss gently. Taste and, if desired, sprinkle an additional 1/2 teaspoon Old Bay to finish.

5. Combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt in a bowl. Whisk until smooth and taste; adjust horseradish for more heat or lemon for brightness. Refrigerate at least 15 minutes for flavors to meld. Serve chilled alongside shrimp.

6. Make dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon celery seed, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

7. Toss slaw

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded napa cabbage, 1/2 cup shredded carrot and 2 tablespoons thinly sliced red onion. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate 15–30 minutes to let flavors meld; drain any excess liquid before plating if needed.

8. Divide the dressed slaw among 4 small serving bowls or one large platter as a bed for the shrimp. Arrange chilled shrimp on top or around the slaw. Place a small ramekin of horseradish cocktail sauce in the center or alongside each portion. Garnish with lemon wedges and chopped parsley. Dust shrimp lightly with extra Old Bay if desired. Serve immediately.