Jumbo Shrimp Cocktail Recipe

Prepare shrimp and poaching liquid

Rinse the shrimp under cold water and pat dry with paper towels. Fill a large pot with 8 cups of water and add kosher salt, peppercorns, and bay leaves. Cut the lemon in half and squeeze the juice into the pot, then drop the lemon halves in as well.

Poach shrimp

Bring the poaching liquid to a gentle boil over medium-high heat. Once boiling, reduce heat so liquid is at a rolling simmer. Add the shrimp in a single layer and cook just until they turn pink and curl into a loose 'C', about 2–3 minutes for jumbo shrimp. Do not overcook — shrimp should be opaque throughout and slightly firm.

Ice bath

Immediately remove the shrimp with a slotted spoon into a large bowl filled with the 4 cups of ice and cold water to stop cooking. Let sit 3 minutes until thoroughly chilled. Drain shrimp well and transfer to a tray lined with paper towels to dry slightly. Refrigerate uncovered for 10–15 minutes to chill through.

While the shrimp chill, make the cocktail sauce. In a medium bowl, combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, coarse black pepper, and salt. Taste and adjust heat or acidity: add more horseradish for heat, more lemon juice for brightness, or more hot sauce for extra kick. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Prepare serving bowl or platter by filling the bottom with crushed or shaved ice to keep shrimp cold. Spoon cocktail sauce into a small bowl or divide among individual ramekins and nestle into the ice.

Arrange chilled shrimp around the sauce bowl or on individual glasses with rims clipped for easy dipping. Garnish with lemon wedges and sprinkle chopped parsley over the ice and shrimp for color. Serve immediately, passing extra lemon wedges and additional hot sauce at the table.