Shrimp Cocktail with Homemade Cocktail Sauce Recipe

Introduction

Shrimp cocktail is a classic appetizer that offers a refreshing combination of tender, chilled shrimp and zesty cocktail sauce. Perfect for parties or a simple appetizer, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• 2 lb. ice
• 6 cups water
• 2 Tbsp. kosher salt
• 2 Tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 Tbsp. small bunch parsley, divided
• 2 lemons, divided
• 2 lb. shrimp, peeled and deveined
• 1/2 cup mild chili sauce, such as Heinz
• 1/2 cup ketchup
• 1 tsp. lemon zest
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. horseradish
• 1 tsp. Worcestershire sauce
• 2 dashes hot sauce, such as Tabasco
• 1/4 tsp. celery salt

Instructions

1. Step 1: Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges for serving.
2. Step 2: In a large pot, combine 6 cups water, kosher salt, sugar, onion halves, and 5 sprigs of parsley. Halve the remaining lemon, juice it, and add the juice to the pot. Bring the mixture to a boil.
3. Step 3: Once boiling, turn off the heat and add the shrimp to the pot. Let them sit until they turn pink and are cooked through, about 3 minutes.
4. Step 4: Use a slotted spoon or spider to transfer the shrimp to the prepared ice water bowl to chill immediately and stop the cooking process.
5. Step 5: To make the cocktail sauce, mix mild chili sauce, ketchup, lemon zest, lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery salt in a small bowl until fully combined.
6. Step 6: Serve the chilled shrimp with lemon wedges, cocktail sauce, and garnish with the remaining parsley.

Tips & Variations

• For extra flavor, try adding a splash of white wine or Old Bay seasoning to the cooking water.
• If you prefer a spicier sauce, increase the amount of horseradish or hot sauce to taste.
• Serve shrimp cocktail in individual glasses for an elegant presentation.
• Use fresh shrimp if possible for the best texture and flavor.

Storage

Store cooked shrimp and cocktail sauce separately in airtight containers in the refrigerator for up to 2 days. Re-chill shrimp before serving; do not reheat as shrimp are best enjoyed cold in this recipe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for shrimp cocktail?

Yes, frozen shrimp can be used. Thaw them completely before cooking for best results and follow the same cooking process.

How do I know when the shrimp are cooked?

Shrimp turn pink and opaque when cooked. This usually takes about 3 minutes in hot water off the boil. Avoid overcooking to keep them tender.

Shrimp Cocktail with Homemade Cocktail Sauce Recipe

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★★★★★

4.7 from 66 reviews

Classic shrimp cocktail featuring tender poached shrimp served chilled with a tangy and flavorful homemade cocktail sauce, perfect for an elegant appetizer or party platter.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Poaching
• Cuisine: American

Ingredients

Scale 1x2x3x

For the shrimp

• 2 lb. shrimp, peeled and deveined
• 6 cups water
• 2 Tbsp. kosher salt
• 2 Tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 Tbsp. small bunch parsley, divided (5 sprigs for poach liquid, garnish for serving)
• 2 lemons, divided (1 for wedges, 1 for juicing)
• Ice (enough to half fill a large bowl)

For the cocktail sauce

• 1/2 cup mild chili sauce (such as Heinz)
• 1/2 cup ketchup
• 1 tsp. lemon zest
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. horseradish
• 1 tsp. Worcestershire sauce
• 2 dashes hot sauce (such as Tabasco)
• 1/4 tsp. celery salt

Instructions

1. Prepare the ice bath: Fill a large bowl halfway with ice and add water to cover. Set aside to chill the shrimp after cooking. Cut one lemon into wedges for garnish and serving.
2. Make the poaching liquid: In a large pot, combine 6 cups water, kosher salt, granulated sugar, halved onion, 5 sprigs of parsley, and the juice and halves of the remaining lemon. Bring this mixture to a boil.
3. Poach the shrimp: Once the poaching liquid boils, turn off the heat and immediately add the peeled and deveined shrimp to the pot. Let the shrimp sit in the hot liquid until they turn pink and are cooked through, about 3 minutes.
4. Cool the shrimp: Using a slotted spoon or spider strainer, remove the shrimp from the pot and immediately transfer them to the prepared ice bath. This stops the cooking process and chills the shrimp for serving.
5. Make the cocktail sauce: In a small bowl, thoroughly mix together mild chili sauce, ketchup, lemon zest, fresh lemon juice, horseradish, Worcestershire sauce, hot sauce, and celery salt until fully combined.
6. Serve: Arrange the chilled shrimp on a serving platter with lemon wedges and fresh parsley for garnish. Serve alongside the homemade cocktail sauce for dipping.

Notes

• Ensure shrimp are fully peeled and deveined for best texture and presentation.
• Do not overcook the shrimp; 3 minutes in hot poaching liquid is sufficient to keep them tender.
• Homemade cocktail sauce can be made ahead and stored in the fridge for up to 3 days.
• Serve immediately after chilling shrimp for best flavor and texture.
• The poaching liquid can be strained and discarded or saved for seafood soups.

Keywords: shrimp cocktail, poached shrimp, cocktail sauce, appetizer, seafood appetizer