Shrimp Cocktail Recipe

Make poaching liquid

In a medium saucepan bring 1 L water to a gentle simmer. Add 1 tablespoon kosher salt, the juice of the whole lemon (squeeze then drop the lemon halves in), 1 bay leaf and 6 peppercorns. Simmer 1–2 minutes to infuse.

Poach shrimp

Reduce heat so the liquid is at a bare simmer. Add the peeled and deveined shrimp in a single layer. Cook until shrimp are pink, opaque, and slightly firm — about 2–3 minutes depending on size. Do not overcook.

Cool shrimp

Remove shrimp with a slotted spoon to an ice bath (bowl of ice water) to stop cooking and firm the texture. When chilled, drain on paper towels and refrigerate until ready to assemble (can be chilled up to 2 hours).

Whisk together 3 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/4 teaspoon smoked paprika (optional) in a small bowl. Taste and adjust heat or acidity. Refrigerate until serving.

Combine the diced tomatoes (seeded), 1/2 diced onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon lime juice and 1/2 teaspoon kosher salt in a bowl. Stir, taste, and let sit 10–15 minutes at room temperature so flavors meld. Refrigerate if preparing earlier.

Toss the diced avocado with 1/2 tablespoon lime juice and 1/4 teaspoon kosher salt gently to coat and prevent browning. Keep chilled and assemble just before serving to maintain texture.

If using store-bought tostadas, warm them in a 350°F (175°C) oven for 3–5 minutes to crisp. If you need to make tostadas from corn tortillas, brush lightly with oil and bake at 400°F (200°C) for 6–8 minutes, flipping halfway, until crispy.

To assemble shrimp cocktail tostadas: place a tostada on a plate. Spoon 1–2 tablespoons cocktail sauce near the center as a base. Add a layer of pico de gallo (about 1–2 tablespoons), then 2–3 chilled shrimp per tostada (arrange attractively with tails out). Top with a teaspoon of diced avocado, a few cilantro leaves and a tiny pinch of sea salt if desired. Serve with lime wedges for squeezing.

Alternatively serve family-style: place cocktail sauce in a shallow bowl, arrange chilled shrimp around it, and offer separate bowls of pico de gallo, diced avocado and tostadas so guests build their own.