Wild Mexican Jumbo Shrimp Recipe

Prepare poaching liquid

In a large saucepan or pot, combine 6 cups water, kosher salt, black peppercorns, and bay leaf. Slice the lime in half and squeeze both halves into the pot, then add the squeezed halves as well for extra flavor. Bring the mixture to a gentle simmer over medium heat (do not boil rapidly).

Poach shrimp

When the poaching liquid reaches a gentle simmer, add the shrimp in a single layer. Cook just until opaque and firm, about 2 to 3 minutes for jumbo shrimp (16/20). Shrimp cook quickly—watch for the curl and color change. Remove immediately with a slotted spoon.

Shock and chill

Prepare a bowl with the ice and 1 cup cold water (an ice bath). Transfer the cooked shrimp into the ice bath to stop cooking and chill completely, about 3 to 5 minutes. Drain well and transfer to a plate; pat lightly with paper towels to remove excess water.

Mix sauce

In a medium bowl, combine ketchup, prepared horseradish, fresh lime juice, Worcestershire sauce, hot sauce, smoked paprika, sea salt, and freshly ground black pepper. Taste and adjust heat or acidity: add more horseradish for heat, more lime for brightness, or a pinch of sugar if the ketchup tastes too sharp. Whisk until smooth.

Chill sauce

Cover and refrigerate the cocktail sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 2 days ahead and stored in an airtight container in the fridge.

Prepare serving platter by spreading crushed ice across the plate or shell of your choice to keep shrimp chilled.

Arrange the chilled shrimp over the ice in a single layer or fanned around a small bowl filled with the cocktail sauce. Garnish with lemon or lime wedges and scatter cilantro leaves if using.

Serve immediately, with extra lime wedges and napkins. Each diner should dip chilled shrimp into the cocktail sauce. Leftover shrimp keep refrigerated in an airtight container for up to 24 hours; do not refreeze.