Shrimp Cocktail Recipe
Make Shrimp Cocktail Recipe in just 40m. 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
- 1
Prepare poaching liquid and ice bath
Fill a large bowl with 4 cups of ice and cold water to make an ice bath; set aside. In a large pot combine 8 cups (about 2 liters) of water, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, 1 bay leaf, and the juice and half the rind of the lemon (reserve lemon halves for serving). Bring the pot to a rolling boil over high heat.
- 2
Cook shrimp
Once the water is boiling, reduce heat so it returns to a gentle boil. Add the shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes depending on size (16–20 shrimp per pound typically take ~2.5 minutes). Do not overcook.
- 3
Shock shrimp
Immediately use a slotted spoon to transfer the shrimp to the prepared ice bath to halt cooking. Let them chill in the ice bath for 3–5 minutes until completely cold. Drain and pat shrimp dry with paper towels. Refrigerate until ready to serve.
Cocktail Sauce
- 4
Mix sauce
In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish (start with less if you prefer milder), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste; adjust horseradish, lemon, salt or hot sauce to preference.
- 5
Chill sauce
Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Garnish & Serving
- 6
Assemble
Fill a serving bowl or platter with about 6 cups of crushed ice. Arrange chilled shrimp over the ice in a ring or fan. Place a bowl of cocktail sauce in the center or portion sauce into individual cups. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp.
- 7
Serve
Serve immediately while shrimp are cold. Squeeze lemon over shrimp as desired. Leftover cooked shrimp will keep refrigerated in an airtight container up to 2 days.