Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 2 liters cold water, kosher salt, peppercorns, and bay leaves. Cut the halved lemon and squeeze both halves into the pot, then drop the rinds in as well. Bring the liquid to a gentle simmer over medium heat (do not boil vigorously).

Cook shrimp

When the poaching liquid reaches a gentle simmer, add the shrimp in a single layer. Cook until the shrimp turn opaque and form a loose C-shape, about 2 to 3 minutes for jumbo U/8 shrimp. Do not overcook; shrimp will continue to cook slightly after removal.

Shock shrimp

While the shrimp cook, prepare an ice bath by filling a large bowl with ice and cold water (about 4 cups of ice). As soon as the shrimp are opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill completely, about 3–5 minutes.

Dry and chill

Drain the shrimp well on paper towels. Pat dry gently to remove excess water, then refrigerate uncovered on a tray for 10–15 minutes to firm the texture, or keep on ice until ready to serve.

Combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), smoked paprika, and a pinch of salt in a small bowl. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, or salt as needed. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Arrange chilled shrimp around a small bowl of cocktail sauce or hang shrimp by tails on the rim of a serving glass. Place lemon wedges and chopped parsley on the platter. Serve immediately, with extra lemon wedges on the side for squeezing over shrimp.