10 Shrimp Cocktail Recipe
Make 10 Shrimp Cocktail Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Cocktail Sauce
Garnish & Serving
Method
Shrimp
Prepare poaching liquid
In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, 8 peppercorns, 1 bay leaf and the juice of half the lemon (reserve the half for serving). Bring to a gentle boil over high heat.
Poach shrimp
Once the liquid reaches a rolling boil, add the 10 large shrimp in a single layer. Return to a gentle boil, then reduce heat so the liquid simmers. Cook until shrimp are opaque and just curl — about 2 to 3 minutes depending on size (16/20 typically 2–3 minutes). Do not overcook.
Shock shrimp
Prepare a bowl with 4 cups of ice and cold water. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Leave shrimp in ice bath until fully chilled, about 3–5 minutes.
Dry and chill
Drain shrimp and pat dry with paper towels. Refrigerate briefly (10–15 minutes) if needed so they’re very cold when served. Reserve about 1 cup of the poaching liquid if you want to thin sauce or chill in fridge for plating.
Cocktail Sauce
In a small bowl, combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish (or to taste), 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1 teaspoon hot sauce if using. Add 1 teaspoon smoked paprika if you want a smoky note. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust horseradish, lemon, or hot sauce for desired heat and brightness.
Chill sauce in the refrigerator while shrimp cools. Sauce can be made up to one day ahead and stored covered in fridge.
Garnish & Serving
Arrange 2 cups crushed ice or an ice bed on a serving platter or individual glasses. If using a single platter, arrange 10 chilled shrimp around a small bowl of cocktail sauce so tails hang over the edge for easy pickup.
Transfer cocktail sauce to a small serving bowl. Place bowl in center of platter (on ice if desired). Fan shrimp around the bowl. Sprinkle 1 teaspoon chopped fresh parsley over the platter and place 4 lemon wedges for squeezing. Serve immediately.
Leftovers: cover shrimp and sauce separately and refrigerate up to 2 days.