Shrimp Cocktail with Homemade Cocktail Sauce Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Poaching
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
