Shrimp Cocktail Recipe
Served with cocktail sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Cocktail Sauce
Garnish & Serve
Method
Shrimp
- 1
- 2
Cook shrimp
When the liquid reaches a gentle simmer (not a vigorous boil), add the shrimp in a single layer. Return to a simmer and cook just until shrimp turn pink and opaque and curl into a loose 'C' shape, about 2 to 3 minutes depending on size.
- 3
Shock shrimp
While the shrimp cook, prepare a large bowl with 4 cups of ice and 2 cups of cold water (ice bath). As soon as the shrimp are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Chill completely, about 5 minutes.
- 4
Drain and chill
Drain shrimp in a colander, pat briefly to remove excess water, then refrigerate on a tray until ready to serve. Keep tails on for easy handling.
Cocktail Sauce
- 5
Mix sauce
In a bowl combine 1 cup ketchup, 2 tbs prepared horseradish, 2 tsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce (if using), 1 tsp smoked paprika (if using), 1 tsp salt and 1 tsp freshly ground black pepper. Stir until smooth and taste; adjust horseradish, lemon, or hot sauce to your preference.
- 6
Chill sauce
Cover and refrigerate for at least 15 minutes to let flavors meld. Sauce can be made up to 2 days ahead; keep chilled.
Garnish & Serve
- 7
Prepare serving platter
Fill a serving bowl or shallow platter with crushed ice (about 4 cups). Arrange chilled shrimp around the edge or stand them with tails over a small bowl of cocktail sauce in the center. Reserve extra ice to keep platter cold as needed.
- 8