Shrimp Cocktail Recipe

Prepare an ice bath

Fill a large bowl with 4 cups ice and 4 cups cold water (or enough to fully submerge the cooked shrimp). Set aside.

Build poaching liquid

In a large pot, combine 6 cups water, 1 tablespoon kosher salt, 6 whole black peppercorns, 2 bay leaves and the halved lemon (squeeze one half into the water, then add both halves). Bring the liquid to a gentle simmer over medium-high heat.

Poach shrimp

When the liquid reaches a simmer (small bubbles around the edge, not a rolling boil), add the shrimp in a single layer. Reduce heat to maintain a gentle simmer. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Watch closely to avoid overcooking.

Shock shrimp

Using a slotted spoon or skimmer, immediately transfer the shrimp to the prepared ice bath to stop cooking. Let chill in ice bath for 3–5 minutes until fully cooled.

Drain and chill

Drain shrimp well, pat dry with paper towels, arrange on a platter or individual serving glasses. Keep chilled until serving. Reserve a few whole black peppercorns and a bay leaf only if using for presentation (optional).

Combine 3 tablespoons ketchup and 1 teaspoon prepared horseradish in a small bowl. Taste and add the optional additional 1 teaspoon horseradish if you prefer more heat.

Add 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 dash hot sauce, and 1 teaspoon smoked paprika (if using). Mix until smooth.

Season the sauce with a pinch of salt and a pinch of freshly ground black pepper. Adjust acidity or heat by adding more lemon juice or horseradish to taste. Chill the sauce at least 15 minutes to let flavors meld, or refrigerate until ready to serve.

Spoon sauce into a small bowl or into individual cocktail glasses. Arrange chilled shrimp around the rim of the bowl/glasses with tails up for easy eating.

Garnish with lemon wedges and a sprinkle of chopped fresh parsley. Serve immediately while shrimp are cold and the sauce is chilled.