Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, juice of half the lemon (reserve remaining half for serving), the squeezed lemon half (for extra flavor), 1 bay leaf, and 8 black peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the poaching liquid reaches a gentle boil, reduce heat so liquid is simmering. Add the shrimp in a single layer and cook just until opaque and firm, about 1.5 to 2.5 minutes depending on size. Do not overcook.

Shock shrimp

Immediately transfer shrimp with a slotted spoon to a large bowl of ice and 2 cups cold water (use about half of the ice) to stop cooking. Let chill for 3 minutes until fully cooled.

Drain and chill

Drain shrimp thoroughly on a paper towel-lined tray. Refrigerate uncovered for 10–15 minutes to dry slightly and chill. Keep chilled until serving.

In a small bowl combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Stir until smooth and taste: adjust heat with more horseradish or hot sauce and acidity with more lemon if needed. Chill in refrigerator at least 15 minutes for flavors to meld; can be made up to 24 hours ahead.

Prepare an ice bed: fill a serving platter or bowl with remaining 2 cups ice and the remaining cold water so the ice is packed and stable. Place a small bowl with cocktail sauce in the center.

Arrange shrimp: fan the chilled shrimp around the sauce bowl, tails out, leaving space for lemon wedges. Garnish with chopped parsley and place lemon wedges on the platter for squeezing.

Serve: keep shrimp on ice or refrigerated until served. Provide extra cocktail sauce and lemon wedges on the side. Leftover cooked shrimp keep in an airtight container in the refrigerator for up to 2 days.