5 Shrimp Cocktail Recipe

Prepare poaching liquid

In a deep saucepan or pot, combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 bay leaf, 1 teaspoon black peppercorns and the juice of half a lemon plus the squeezed lemon half added to the pot. Bring the mixture to a gentle simmer over medium-high heat.

Poach shrimp

Once the poaching liquid reaches a gentle simmer (small bubbles around the edges, not a rolling boil), add the shrimp in a single layer. Cook until the shrimp turn pink, opaque, and curl into a loose C shape, about 2 to 3 minutes depending on size. Do not overcook.

Ice bath chill

Prepare a large bowl with ice and cold water. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let cool completely, about 5 minutes. Drain the shrimp, pat dry with paper towels, and refrigerate until serving.

While the shrimp chill, make the sauce: in a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon smoked paprika, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Taste and adjust heat or acidity — add more horseradish for heat or more lemon for brightness. Chill until ready to serve.

Fill a shallow serving platter or individual cocktail glasses with a layer of ice to keep shrimp cold. Arrange the chilled shrimp around a small bowl of cocktail sauce, leaving tails out for easy picking. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.

To reheat (if desired): briefly warm shrimp by dipping in the warm poaching liquid for 30–45 seconds, then cool quickly in ice water again. However, shrimp cocktail is best served cold.