Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 2 liters of water, 2 tablespoons kosher salt, 1 teaspoon sugar, 2 bay leaves, 1 tablespoon whole black peppercorns, and the juice and zested rind of 1 lemon. Bring the mixture to a gentle boil over high heat.

Blanch and shock shrimp

When the liquid reaches a rolling boil, reduce heat so it is simmering gently. Add the raw shrimp in a single layer. As soon as the water returns to a simmer, start timing: cook for 1.5 to 2 minutes for large shrimp (16/20) until they turn opaque and curl into a loose C (do not overcook). Immediately remove the pot from heat.

Ice bath

Have a large bowl ready with 4 cups of ice and cold water. Using a slotted spoon or strainer, transfer the shrimp from the poaching liquid into the ice bath to stop cooking. Let chill for 3–4 minutes until fully cold. Drain the shrimp well and refrigerate until service.

In a medium bowl, combine 1 cup ketchup, 3 teaspoons prepared horseradish (adjust to heat preference), 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 dashes hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk ingredients until smooth and taste. Adjust: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too sharp. Stir in 1 tablespoon finely chopped parsley if using. Chill the sauce for at least 15 minutes to let flavors meld; keep refrigerated until serving.

Arrange a shallow serving bowl or individual cocktail glasses with a bed of crushed ice (about 4 cups). Nestle the chilled shrimp on top of the ice with tails draped over the edge for easy picking.

Place the cocktail sauce in a small bowl in the center of the shrimp arrangement or spoon into individual ramekins. Garnish with lemon wedges and parsley sprigs. Serve immediately so shrimp remain cold and firm.

Leftovers: keep shrimp and sauce refrigerated separately in airtight containers for up to 2 days. Do not freeze poached shrimp—texture will suffer.