Chilled Jumbo Shrimp Recipe

Prepare shrimp

Rinse the jumbo shrimp under cold running water. If shells are still on and you prefer a claw presentation, remove only the vein and keep tails on; otherwise peel the shells leaving tails intact for serving. Pat shrimp dry with paper towels and refrigerate briefly while you prepare the cooking liquid.

Make poaching liquid

In a large pot, combine 2 liters of water, Kosher salt, bay leaves, peppercorns, the halved lemon (squeezed into the pot, then add the halves), and Old Bay seasoning if using. Bring the liquid to a full rolling boil over high heat.

Cook shrimp

When the poaching liquid is boiling, reduce heat to maintain a gentle boil and add the shrimp in a single layer. Return to a gentle boil and cook until shrimp just turn pink and opaque and curl into loose C-shapes — about 2 to 3 minutes for jumbo shrimp (timing depends on size). Do not overcook; shrimp will continue to cook slightly after removal.

Remove shrimp

Using a slotted spoon or skimmer, immediately transfer the cooked shrimp from the hot liquid to the prepared ice bath (see next section) to stop cooking.

Prepare ice bath

While shrimp are cooking, fill a large bowl with 1 liter cold water and 6 cups of ice to create an ice bath large enough to hold all the shrimp. The water should be very cold.

Shock shrimp

Drop the cooked shrimp into the ice bath immediately. Let them sit for 3 to 5 minutes, or until thoroughly chilled. This preserves texture and stops carryover cooking.

Drain and chill

Drain the shrimp well in a colander, then transfer to a platter on ice or refrigerate covered for up to 24 hours. If serving later, keep shrimp chilled on a bed of crushed ice.

Mix sauce

While shrimp cook or chill, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper in a small bowl until smooth. Taste and adjust horseradish for heat and lemon for brightness.

Chill sauce

Cover and refrigerate the cocktail sauce for at least 15 minutes to let flavors meld. Bring to refrigerator temperature before serving alongside shrimp.

Plate

Arrange chilled shrimp on a platter over crushed ice or on individual plates. Spoon the cocktail sauce into a small bowl and place on the platter. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp if desired.

Serve

Serve immediately, allowing diners to dip shrimp into cocktail sauce and squeeze lemon over them. Leftover cooked chilled shrimp will keep 24 hours refrigerated in an airtight container; consume promptly.