Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 6 peppercorns, 1 bay leaf and the juice of half a lemon (reserve the other half for serving). Bring the liquid to a gentle boil over medium-high heat.

Cook shrimp

As soon as the poaching liquid reaches a gentle boil, reduce heat so it is simmering, then add the shrimp in a single layer. Return to a gentle simmer; cook until shrimp are pink, opaque and just firm — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with the 4 cups of ice and enough cold water to cover. Using a slotted spoon or strainer, transfer the cooked shrimp immediately into the ice bath to halt cooking. Let sit 2–3 minutes until completely chilled.

Drain and chill

Drain shrimp well on paper towels or a wire rack. Refrigerate uncovered briefly to dry and cool, or cover and chill until ready to serve. Keep tails on for presentation.

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for spice.

Cover and chill sauce in the refrigerator for at least 15 minutes to allow flavors to meld. The sauce can be made up to 24 hours ahead; stir before serving.

Arrange chilled shrimp on a serving platter over ice or on individual cocktail glasses. Spoon cocktail sauce into a small bowl in the center or into individual ramekins.

Garnish with lemon wedges and sprinkle chopped parsley if using. Serve immediately with extra lemon for squeezing.