Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan, combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 2 bay leaves, 1 teaspoon black peppercorns, the halved lemon (cut-side down), and 1 tablespoon Old Bay seasoning. Bring the mixture to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat so the liquid is at a lively simmer. Add the shrimp in a single layer and stir once to separate. Cook just until shrimp turn pink and opaque and curl into a loose C (about 2 to 3 minutes for large 16/20 shrimp). Do not overcook.

Shock shrimp in ice bath

While shrimp cook, fill a large bowl with 4 cups ice and about 1 cup cold water to make an ice bath. As soon as shrimp are done, use a slotted spoon to transfer them to the ice bath to stop cooking. Let them sit in the ice bath for 3 to 5 minutes until fully chilled.

Dry and chill

Drain shrimp well on a wire rack or paper towels. Pat shrimp dry gently and refrigerate briefly if needed until ready to serve. Reserve 8–12 shrimp per pound for cocktail portions (adjust per serving).

In a small bowl, combine 3 tablespoons ketchup, 1 tablespoon prepared horseradish (more or less to taste), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika. Stir until smooth.

Season the sauce with 1 teaspoon salt and 1 teaspoon black pepper to taste. Taste and adjust: add more horseradish for heat, lemon for brightness, or hot sauce for spiciness.

Chill the sauce for at least 15 minutes to let flavors meld. Stir in 1 teaspoon chopped fresh chives just before serving, if using.

Arrange a bed of crushed ice (about 4 cups) on a serving platter or individual cocktail plates. Place a small bowl or ramekin of chilled cocktail sauce in the center of each plate or platter.

Fan 4–6 chilled shrimp per person around the bowl with tails out for easy picking. Garnish with lemon wedges and parsley sprigs. Keep the platter on ice until served to maintain chill.

Serve immediately. Instruct guests to dip shrimp in sauce and squeeze lemon as desired.