Shrimp Cocktail Recipe

Prepare shrimp

If shrimp are frozen, thaw in the refrigerator overnight or under cold running water. Rinse shrimp under cold water and pat dry with paper towels. Leave shells on if you prefer the shrimp to poach in-shell for flavor; you may remove shells and leave tails on for presentation if desired.

Make poaching liquid

In a large saucepan, combine 3 cups water, kosher salt, sugar, bay leaf, peppercorns and the halved lemon (squeeze one half into the water, then add the squeezed half). Bring the mixture to a gentle simmer over medium heat — do not boil vigorously.

Poach shrimp

Add shrimp in a single layer to the simmering liquid. Cook until shrimp just turn pink and curl into a C-shape, about 2 to 3 minutes for jumbo shrimp (timing depends on size). Start checking at 2 minutes to avoid overcooking.

Shock shrimp

Immediately remove the shrimp with a slotted spoon and transfer to a large bowl of ice water (prepared with 4 cups ice and cold water) to stop the cooking and chill the shrimp quickly. Let sit in the ice bath for 3–5 minutes until completely chilled.

Peel and chill (optional)

If you poached with shells on and want a cleaner presentation, remove shells and devein if needed, leaving the tail segment attached for a handle. Pat shrimp dry and refrigerate on a bed of ice or a chilled plate until ready to serve.

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust heat with extra horseradish or hot sauce and acidity with more lemon if desired.

Fold in 1 tablespoon finely chopped fresh parsley. Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld; you can prepare the sauce up to a day ahead and keep covered.

Prepare serving platter or individual cocktail glasses by filling the bottom with 2 cups crushed ice or a mixture of ice and rock salt to keep cold. Spoon the chilled cocktail sauce into a small bowl or glass set in the center of the platter or inside each cocktail glass.

Arrange chilled shrimp around the sauce bowl or hang over the rim of individual cocktail glasses with tails outward for presentation. Garnish with lemon wedges and parsley sprigs.

Serve immediately, instructing diners to dip shrimp into the zesty seafood sauce and squeeze lemon over shrimp if desired.