Shrimp Platter Recipe

Clean and season

If not already done, peel and devein shrimp, leaving tails on or off as preferred. Pat shrimp thoroughly dry with paper towels. In a bowl toss shrimp with olive oil, kosher salt, black pepper, smoked paprika, and lemon zest until evenly coated. Set aside while you prepare cooking method (about 10 minutes).

Chilled Poached Shrimp

Bring a large pot of water, white wine (if using), bay leaves, peppercorns, halved lemon, and 1 tablespoon salt to a simmer. Once simmering, reduce heat so surface is gently simmering (not rolling). Add shrimp in a single layer and cook until pink and just firm, about 2 to 3 minutes depending on size. Immediately transfer shrimp with a slotted spoon to an ice bath (bowl of ice and water) to stop cooking. Chill at least 10 minutes. Drain and refrigerate on a bed of ice for serving.

Hot Garlic-Butter Shrimp

For a warm platter, heat a large skillet over medium-high heat. Add the butter; when it melts and foams, add minced garlic and cook 30 seconds until fragrant (don’t brown). Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove skillet from heat, stir in lemon juice, chopped parsley, and red pepper flakes. Taste and adjust salt. Transfer shrimp to a warm platter and spoon any pan butter over shrimp immediately.

Combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt in a small bowl. Taste and adjust horseradish and lemon to preference. Chill until serving. Serve in a small bowl placed on the platter.

If serving chilled: fill a shallow wide platter or bowl with a layer of crushed ice. Arrange drained cold shrimp in an overlapping circle around the sauce bowl, garnish with lemon wedges and parsley sprigs. Keep on ice until served. If serving hot: arrange the garlic-butter shrimp on a warmed platter, place the cocktail sauce bowl in the center or to the side, and garnish with lemon wedges and parsley. Serve immediately so shrimp stay warm.

Provide small forks or shrimp picks and extra lemon wedges. If chilled, advise guests to dip shrimp in cocktail sauce or squeeze lemon over them. If hot, suggest serving with crusty bread to soak up garlic butter.