A classic shrimp cocktail is considered the quintessential appetizer for any party or soiree. What you may not know is, however fancy this dish seems, it’s actually pretty easy to pull off. Here’s all you need to do: stir together the sauce, poach the shrimp for a few minutes, then chill. That’s it!
Each shrimp comes out tender and flavorful, and the tangy, sharp cocktail sauce sings with every bite. Arrange the shrimp with the cocktail sauce, and proudly declare your homemade shrimp cocktail done.
Ingredients for Shrimp Cocktail
- Ketchup: The base of any good cocktail sauce starts with ketchup. Many people swear by sugar-free ketchup for a more savory flavor.
- Lemon juice: One lemon holds anywhere from 2 to 3 tablespoons juice, so you’ll only need one lemon for the cocktail sauce.
- Horseradish: Buy prepared horseradish from the store, or make homemade horseradish. Either way, don’t skip this ingredient. Horseradish adds a lovely zing to the cocktail sauce.
- Worcestershire: If you’re not a Worcestershire sauce type of person, use soy sauce or tamari instead.
- Hot sauce: A dash of hot pepper sauce adds a tiny kick of heat. Omit if you’re not into it.
- Court bouillon seasonings: This recipe poaches the shrimp in a flavorful liquid of water, onions, lemon, fresh parsley, salt, peppercorns, a bay leaf and dried thyme.
- Shrimp: You’ll need 2 pounds uncooked shell-on shrimp for our shrimp cocktail recipe.
Directions
Step 1: Make the cocktail sauce
In a small bowl, stir together the ketchup, lemon juice, prepared horseradish, Worcestershire sauce and, if desired, the hot pepper sauce. Cover the sauce, and set it aside.
Editor’s Tip: Stick the cocktail sauce in the fridge if you prefer it chilled.
Step 2: Poach the shrimp
We’re now going to make a court bouillon, which is just a fancy cooking term for a flavorful liquid that poaches quick-cooking fish and seafood. In a large saucepan, combine the water, onion, lemon, fresh parsley, salt, peppercorns, bay leaf and dried thyme. Bring the mixture to a boil, and add the shrimp. Cook the shrimp just until they turn pink, one to two minutes.
Drain the pot, then immediately drop the shrimp into a bowl of ice water to stop the cooking process. Discard the onion, lemon, fresh parsley, peppercorns and bay leaf.
Step 3: Peel the shrimp, and serve
Drain the shrimp from the cold water. To clean the shrimp, peel them, leaving their tails on. If desired, devein. Arrange the shrimp on a platter, and serve with the cocktail sauce.
Editor’s Tip: You technically can eat the shrimp tails, but that’s up to personal preference. Either way, leave them on because they make the shrimp easier to hold and dunk into the sauce.
Recipe Variations
- Serve breaded shrimp: If you’re not into the idea of cold, poached shrimp, make our hot, crispy air-fryer popcorn shrimp instead. It’s great with this recipe’s cocktail sauce.
- Add crab to the mix: For something a little fancier, try our contest-winning garden-fresh seafood cocktail or this spicy shrimp and crab cocktail recipe that uses real lumps of crabmeat.
- Create more flavor: Want a little more flavor from your shrimp cocktail? Our recipes for zesty marinated shrimp and Mexican shrimp cocktail are loaded with extra vegetables, herbs and spices.
How to Store Shrimp Cocktail
To store your shrimp cocktail, place the shrimp in an airtight container and cover the cocktail sauce with storage wrap. Keep them in the fridge for up to two days.
Shrimp Cocktail Tips
What do I serve with a shrimp cocktail?
A shrimp cocktail is a typical finger food appetizer. Serve it among other party appetizers like charcuterie boards, crostini recipes or any bacon-wrapped recipes. Serve shrimp cocktails as an app for a steakhouse-style dinner at home, fancy New Year’s Eve party or laid-back potluck.
Is a shrimp cocktail raw or cooked?
A shrimp cocktail uses fully cooked shrimp that’s been chilled. Our shrimp cocktail recipe poaches the shrimp, but you can use steamed or roasted shrimp that’s been chilled. Consuming raw or undercooked seafood can cause foodborne illnesses.
