Jumbo Shrimp Cocktail Recipe

Prepare ice bath

Fill a large bowl with 4 cups of ice and enough cold water to cover (about 4 cups additional water). Set aside to quickly chill the cooked shrimp and stop cooking.

Make poaching liquid

In a wide saucepan or skillet large enough for the shrimp, add 4 cups water, 1 tablespoon kosher salt, the juice of the halved lemon (reserve the rind), the lemon halves, 1 bay leaf, and 8 peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a rolling boil, reduce heat to maintain a gentle simmer. Add the jumbo shrimp in a single layer. Cook until shrimp are opaque, pink, and just firm — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Using a slotted spoon or spider, immediately transfer shrimp to the prepared ice bath to stop cooking. Let chill for 3 to 5 minutes until completely cool.

Dry and chill

Remove shrimp from the ice bath, pat dry with paper towels, and arrange tails-up on a bowl rim or plate. Cover and refrigerate until ready to serve (up to 2 hours). Reserve the poaching liquid if you want to use as an ice bath liquid for presentation.

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish (start with 2 tbs if you prefer milder heat), 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Whisk thoroughly until smooth and taste. Adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch more salt as needed. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Prepare serving bowl by filling a shallow platter or large bowl with 3 cups crushed ice to create a cold bed.

Place a small bowl or ramekin in the center of the ice and spoon the chilled cocktail sauce into it.

Arrange the chilled shrimp around the ramekin, tails outward for easy picking. Garnish with chopped parsley and lemon wedges on the side.

Serve immediately. Shrimp cocktail is best eaten within 1–2 hours of chilling. Leftover shrimp can be kept covered in the refrigerator for up to 24 hours; store sauce separately.