Classic Shrimp Cocktail Recipe
Freshly poached plump shrimp served with cocktail sauce and lemon.
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Ingredients
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Shrimp Poaching
Cocktail Sauce
To Serve
Method
Shrimp Poaching
Prepare shrimp
Rinse the shrimp under cold water and pat dry with paper towels. If not already deveined/peeled, remove shells leaving tails intact and remove the vein. Place shrimp in a bowl and keep chilled until ready to poach.
Make poaching liquid
In a wide saucepan or sauté pan large enough to hold the shrimp in a single layer, combine 2 cups water, 1 cup white wine, 1 tablespoon kosher salt, 1 teaspoon peppercorns, 1 bay leaf, the halved lemon (cut side down), and the parsley sprigs. Bring the liquid to a gentle simmer over medium heat — do not boil vigorously.
Poach shrimp
Once the liquid is simmering (small bubbles around the edge, temperature around 160–180°F / 70–82°C), add the shrimp in a single layer. Cook just until the shrimp turn opaque and curl into a loose 'C' shape, about 2 to 3 minutes for large shrimp (time will vary slightly by size). Avoid overcooking; shrimp will continue to firm up slightly after being removed from the liquid.
Shock shrimp
While the shrimp cook, prepare an ice bath by filling a large bowl with the ice and a little cold water. As soon as the shrimp are opaque, use a slotted spoon to transfer them immediately into the ice bath to stop the cooking. Let cool completely, about 3 minutes.
Drain and dry the shrimp on paper towels. Refrigerate shrimp until ready to serve. Keep poaching liquid warm only if you plan to serve warm shrimp; for classic chilled shrimp cocktail, fully chill before plating.
Cocktail Sauce
In a small bowl, combine 3 tablespoons ketchup and 1 tablespoon prepared horseradish. Stir in 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 2 dashes hot sauce. Mix until smooth.
Taste and adjust seasoning: add up to 1 teaspoon extra horseradish for more heat, or more lemon for brightness. Stir in 1 teaspoon smoked paprika if using, and season with 1 teaspoon salt and 1 teaspoon black pepper. Chill the sauce for at least 10 minutes to let flavors meld.
To Serve
Arrange chilled shrimp around a serving bowl or on individual plates with a small bowl of cocktail sauce in the center. Garnish with lemon wedges and scatter parsley leaves over the shrimp.
Serve immediately, instructing guests to dip shrimp by the tail into the sauce and squeeze lemon over if desired. Leftover shrimp keep covered in the refrigerator for up to 2 days; discard sauce after 3–4 days.