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5 from 13 votes

Shrimp Cocktail Recipe

Plump, tender shrimp with a zesty homemade cocktail sauce is my go-to for a delicious, classy appetizer. That's what you create with this shrimp cocktail recipe. Very popular, made in 15-20 minutes and definitely one of the healthier appetizer choices out there. 
Prep Time6 minutes
Cook Time4 minutes
chill5 minutes
Total Time15 minutes
Course: appetizers
Cuisine: American
Servings (change as needed): 4 -6
Author: Cheryl Avrich

Ingredients

Shrimp and Poaching Liquid

  • 6 cups (1.5 liters/quarts) water
  • 2 bay leaves
  • 6 peppercorns
  • 2 teaspoons kosher salt
  • optional: instead of seasonings above, you can add 1 tablespoon Old Bay seasoning to the water.
  • 1 pound (450grams) medium-large or large shrimp (21-25 or 16-20/pound/450g), peeled and deveined, Note 1 thawed if frozen.
  • large bowl of ice water

Shrimp Cocktail Sauce

  • 1 cup (237ml/270g) ketchup (1/4 of this can be chili sauce instead)
  • 1 1/2 tablespoons prepared horseradish (not the creamy horseradish sauce)
  • optional: I also add 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice or zest. Add a couple of drops of hot sauce like Tabasco if you want a spicy cocktail sauce.

Instructions

  • POACH SHRIMP: Bring water and seasonings to a boil on high heat in a medium pot. Add shrimp and immediately remove pan from heat. Let shrimp sit in the water, uncovered, for the amount of time based on the size of shrimp, Note 1. Times are from Bon Appetit and work well:
    1.5 minutes for 26-30/lb
    2 minutes for 21-25/lb
    4 minutes for 13-15/lb
    5 minutes for 8-12/lb
  • STOP COOKING PROCESS: Transfer shrimp with slotted spoon to a bowl of ice water to cool down quickly for 5 minutes. Or drain shrimp and add lots of ice to the pot, then toss to cool down shrimp quickly.
  • MAKE COCKTAIL SAUCE RECIPE: In a small bowl, combine ketchup, prepared horseradish and optional Worcestershire sauce, lemon juice and/or hot sauce if desired. Serve shrimp with sauce on the side for dipping. Or drizzle it on top of the shrimp.

Notes

  1. Shrimp: Frozen shrimp come in bags with a number on it (e.g. 16-20) indicating the number of shrimp per pound (450 grams). Medium large shrimp are 21-25/pound (450g) and large are 16-20/pound(450g), the preferred sized for an appetizer. Thaw them if frozen and leave the tails on. For a shortcut, buy peeled and deveined shrimp. If peels are still on, here's a video on how to peel and devein shrimp. It's important to cook the shrimp based on their size as they are easy to overcook. 
  2. Sauce alternatives: Instead of making the shrimp cocktail sauce recipe above, try 5 minute herb sauce, roasted red pepper sauce, Thai sweet chili sauce,1000 Island dressing or Russian dressing or chimichurri
  3. Serving options: Serve shrimp in a serving bowl or platter, around a martini glass, in a shot glass, on skewers or on individual spoons.
  4. Make Ahead: The shrimp can be made a day ahead and stored in an airtight container in the fridge. The homemade cocktail sauce can be made 4-5 days ahead. Bring the shrimp to room temperature before serving. 
 
Nutrition values are estimates based on 1/4 pound/113 grams shrimp per person with sauce. Approximately 4-5 shrimp. 
Calories: 151kcal | Carbohydrates: 18g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2372mg | Potassium: 333mg | Fiber: 1g | Sugar: 13g | Vitamin A: 516IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg