Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups cold water, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, the bay leaf, and the halved lemon (squeezed into the water and then dropped in). Bring to a gentle simmer over medium heat. Do not boil vigorously.

Poach shrimp

Once the liquid reaches a gentle simmer (small bubbles around the edge, temperature about 175–185°F / 80–85°C), add the jumbo shrimp in a single layer. Cover, then remove the pot from heat immediately. Let the shrimp sit in the hot poaching liquid for 3–4 minutes for fully cooked, opaque shrimp (timing depends on size; 16/20 typically 3–4 minutes).

Shock and chill

While the shrimp are poaching, fill a large bowl with the 4 cups of ice and a little cold water to make an ice bath. Using a slotted spoon or strainer, transfer the shrimp to the ice bath to stop cooking. Let them chill for 5 minutes until completely cool. Drain and pat dry with paper towels. Refrigerate 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 salt, and 1/2 teaspoon freshly ground black pepper. Whisk thoroughly until smooth. Taste and adjust heat or acidity by adding more horseradish or lemon juice as desired. Chill for at least 15 minutes to let flavors meld; can be made up to 24 hours ahead and refrigerated.

Arrange chilled shrimp on a platter around a small bowl of cocktail sauce or hang shrimp by tails on the rim of individual serving glasses. Garnish with lemon wedges and sprinkle chopped fresh parsley over the platter. Serve immediately, passing extra lemon wedges and additional cocktail sauce as desired.

Storage: Keep cooked shrimp chilled and covered; consume within 24–36 hours for best quality. Keep sauce refrigerated up to 3 days.