Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan combine 6 cups water, 1 tablespoon kosher salt, 6 black peppercorns and 1 bay leaf. Cut the lemon in half and squeeze one half into the water, then drop the spent half into the pot. Bring to a gentle simmer over medium heat.

Poach shrimp

When the poaching liquid reaches a gentle simmer (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and just curled, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare a large bowl with 4 cups of ice and cold water. Use a slotted spoon to transfer the cooked shrimp immediately into the ice bath to stop cooking. Let chill for at least 5 minutes until fully cooled.

Dry and chill

Drain shrimp and pat dry with paper towels. Refrigerate until ready to assemble the cocktails, up to 2 hours.

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice and a dash of hot sauce if using. Taste and add a pinch of salt if needed. Adjust horseradish or hot sauce to preference. Chill until serving.

Combine 1 cup diced tomatoes, 1 tablespoon finely diced white onion, 2 tablespoons chopped cilantro and 1 teaspoon minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1 teaspoon salt. Mix gently, taste and adjust salt or lime as needed. Let sit 10–15 minutes for flavors to meld, then refrigerate until assembly.

Slice the avocado shortly before serving to prevent browning. Fan or slice the avocado into 8 thin slices.

To assemble 4 servings: place about 2 tablespoons cocktail sauce into the bottom of each serving glass or small bowl. Divide pico de gallo evenly among the 4 glasses (about 3 tablespoons each) and spoon on top of the sauce or to the side as preferred. Arrange 6 chilled shrimp around the rim of each glass (tails out) or pile them over the pico. Place 2 avocado slices in each glass and garnish with a couple cilantro leaves and a lemon wedge.

Serve immediately, with extra cocktail sauce and lemon wedges on the side.