Shrimp Cocktail Recipe

Prepare shrimp

If shrimp are frozen, thaw in the refrigerator overnight or under cold running water. Pat dry with paper towels. Leave tails on for service if desired.

Make poaching liquid

In a large pot, combine 2 liters water, 2 tablespoons kosher salt, juice of the whole lemon (reserve rind), bay leaves, and 1 teaspoon whole black peppercorns. Add the reserved lemon rind to the pot for extra flavor. Bring to a gentle boil over high heat.

Poach shrimp

Once liquid is at a rolling boil, reduce heat so liquid is at a steady simmer. Add shrimp in a single layer and cook until opaque and just curled, about 1.5 to 2.5 minutes depending on size (16–20 count will take ~2 minutes). Do not overcook — shrimp should be just firm.

Ice bath

Immediately transfer cooked shrimp to a large bowl filled with ice and 4 cups cold water to stop cooking. Let sit until completely chilled, about 5 minutes. This preserves texture and stops carryover cooking.

Drain and chill

Drain shrimp well, pat dry lightly, then refrigerate on a plate covered with plastic wrap until ready to serve (at least 15 minutes).

In a medium bowl, combine 1 cup ketchup and 2 tablespoons prepared horseradish. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust horseradish and hot sauce to desired heat. Chill the sauce for at least 15 minutes to allow flavors to meld.

Prepare a platter or individual cocktail glasses by spreading 2 cups crushed ice or shredded lettuce on the base for presentation. Arrange chilled shrimp over the ice with tails draped over the rim if using glasses, or in a ring around a small bowl of sauce on a platter.

Spoon cocktail sauce into a small serving bowl or portion into individual ramekins. Garnish shrimp platter with lemon wedges and sprinkle 2 tablespoons chopped fresh parsley over the shrimp. Serve immediately while shrimp are chilled.