Jumbo Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan or pot, add 6 cups water, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, and 1 bay leaf. Cut the lemon in half and add both halves (reserve a few slices for garnish). Bring the mixture to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a gentle rolling boil, reduce heat so it’s simmering. Add the shrimp in a single layer and return to a gentle simmer. Cook until shrimp are opaque and just cooked through, about 2 to 3 minutes for jumbo shrimp (16–20). Do not overcook.

Shock shrimp

While the shrimp cook, prepare an ice bath by filling a large bowl with the 3 cups of ice and enough cold water to cover. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Leave shrimp in ice bath 3 to 5 minutes until fully chilled.

Peel and dry

If shrimp aren't already peeled and deveined, peel leaving tails on and remove the vein. Pat shrimp dry with paper towels and refrigerate on a tray covered loosely with plastic wrap until service.

In a small bowl, combine 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika. Whisk until smooth. Taste and adjust heat or acidity: add more horseradish for heat, more lemon for brightness, or a pinch more salt and pepper to balance. Refrigerate until ready to serve; flavors meld best if refrigerated 15–30 minutes.

Arrange chilled shrimp on a platter over crushed ice or in individual cocktail glasses. Place a small bowl of cocktail sauce in the center or in each glass. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp. Serve immediately, with extra lemon wedges and additional hot sauce or horseradish on the side.