Shrimp Cocktail Recipe

Prepare poaching liquid and shrimp

Fill a large pot with 6 cups water (enough to cover shrimp), add 1 tablespoon kosher salt, cracked black pepper, halved lemon (squeeze juice in then toss halves), and 2 bay leaves. Bring to a gentle simmer over medium heat.

Add the shrimp to the simmering liquid in a single layer. Poach just until pink and opaque, about 2–3 minutes depending on size. Do not boil or overcook—the center should be firm and opaque.

Prepare an ice bath by filling a large bowl with ice and 4 cups cold water. As soon as shrimp are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill until completely cold, about 5 minutes. Drain and pat dry. Refrigerate until assembly.

Make cucumber purée

Roughly chop the peeled, seeded cucumber and place in a blender with 1 cup cold water, 1 tablespoon lemon juice, 1 teaspoon sugar and a pinch of kosher salt. Purée until completely smooth (about 30–45 seconds). Taste and adjust salt/lemon if needed.

Bloom and dissolve gelatin

Place 2 tablespoons cold water in a small bowl and sprinkle 1.5 teaspoons unflavored powdered gelatin evenly over the surface. Let bloom 3–5 minutes until spongy. Warm the bloomed gelatin gently (microwave 8–10 seconds or in a small saucepan over low heat) until fully dissolved and liquid but not boiling.

Whisk a tablespoon of the warm cucumber purée into the dissolved gelatin to temper, then whisk the gelatin mixture back into the rest of the cucumber purée until fully combined. Strain the mixture through a fine-mesh sieve into a measuring cup to remove any fiber for a smooth gelée.

Pour the strained cucumber mixture into a shallow container or individual ring molds to a depth of about 1/4–1/3 inch (6–8 mm). Chill in the refrigerator until set, about 1–2 hours. For quicker set, place in the coldest part of the fridge.

Once set, cut the gelée into small rounds or rectangles to fit the serving vessels, or use a small ring/cookie cutter. Keep refrigerated until assembly.

Combine sauce ingredients

In a small bowl, combine 1/2 cup ketchup, 2 teaspoons coarse whole-grain horseradish, 1 teaspoon prepared horseradish (optional for extra heat), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Mix until smooth and homogeneous.

Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for spice. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Plate shrimp cocktail

Spoon 1–2 tablespoons of the horseradish cocktail sauce into the base of each serving glass or onto small plates as desired.

Place a piece of chilled cucumber gelée on top of the sauce (this adds texture and keeps shrimp from sitting directly on sauce if plating flat). Arrange 3–4 cold shrimp around or atop the gelée for each portion (total 6 portions).

Finish each portion by draping a thin ring or two of sliced fresno chili over the shrimp for color and gentle heat, and tuck a few microgreens or a sprig of fresh dill beside the shrimp. Add a lemon wedge on the side.

Serve immediately, with extra horseradish cocktail sauce on the side. If not serving right away, keep shrimp chilled on ice and assemble just before service to preserve texture.