Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan, combine 6 cups water, 1 tablespoon kosher salt, 2 bay leaves, the halved lemon (squeezed into the water, then add the halves), and 1 tablespoon Old Bay. Bring to a gentle boil over high heat.

Poach shrimp

Once the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a gentle boil and cook until the shrimp are opaque and just curled, about 1.5–2 minutes (timing depends on size). Do not overcook — shrimp cook very quickly.

Shock shrimp

Prepare a bowl with 2 cups ice and a cup of cold water. Remove shrimp immediately with a slotted spoon and transfer into the ice bath to stop cooking and firm the texture. Let sit 2–3 minutes until fully chilled.

Drain and season

Drain shrimp well on paper towels or a rack. Arrange on a platter or bowl. Sprinkle lightly with extra Old Bay (about 1/2 teaspoon) while still slightly damp so it adheres.

Mix sauce

In a small bowl, combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish (more to taste if you like it hotter), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, 1 teaspoon smoked paprika, a pinch of sea salt, and a pinch of black pepper. Whisk until smooth and taste; adjust horseradish, lemon, or hot sauce to preference.

Chill

Cover and refrigerate the sauce for at least 10 minutes to let flavors meld. It can be made several hours ahead and kept chilled until serving.

Arrange chilled shrimp around a small bowl of Bun's Fancy Cocktail Sauce or place sauce in individual ramekins for service. Garnish sauce with a light sprinkle of smoked paprika if desired. Offer lemon wedges and chopped parsley alongside. Serve immediately; leftover shrimp keep in the fridge for up to 24 hours in an airtight container.