Perfect Shrimp Cocktail Home

There is nothing like perfectly cooked shrimp cocktail to kick off a special meal or wow your guests at a party. This recipe shows you how to make it at home from scratch with tender shrimp and a zesty homemade cocktail sauce using just a handful of simple ingredients.

The first time I served this at a family holiday, the platter disappeared in minutes Everyone wanted the recipe and now it is my go-to appetizer for gatherings

Ingredients

• Large shrimp: quality shrimp make all the difference so look for raw shrimp labeled 21 to 25 count per pound with shells already removed or easy peel They are juicier and more flavorful than pre cooked options
• Salt: brings out the natural sweetness of the shrimp
• Lemon: brightens both the shrimp and sauce fresh lemons are best
• Black peppercorns: a layer of spice that infuses the cooking water use whole peppercorns if possible
• Fresh parsley: adds a fresh herbal note while poaching
• Ketchup: this makes up the base of the cocktail sauce choose one that you already enjoy on its own
• Horseradish: the signature heat of the sauce opt for refrigerated prepared horseradish if available for best flavor
• Worcestershire sauce: deepens the umami of the sauce
• Hot sauce: for a spicy kick add just a touch at first and taste as you go

• Buy the freshest raw shrimp you can find at the seafood counter or frozen then thawed Keep them cold until ready to use

Step-by-Step Instructions

Fill the Pot:

Fill a large saucepan about three quarters full with cold water and set it on the stove so the shrimp have plenty of room to cook evenly

Season the Water:

Add the salt to the water to season the shrimp from within If using lemon squeeze the juice right in and toss in the peel and flesh Add the peppercorns and parsley to layer in extra flavor

Bring to Boil then Remove from Heat:

Turn the heat to high and bring the pot to a rolling boil This is key for quick poaching

Add Shrimp and Cover:

Off the heat stir in all the shrimp and quickly cover with a lid The shrimp will gently poach in the hot water about four to five minutes until fully pink and opaque

Make an Ice Bath:

While the shrimp cook fill a big bowl with ice cubes and enough cold water to cover called an ice bath This halts the cooking and keeps the shrimp tender

Chill the Shrimp:

Use a slotted spoon to transfer just the shrimp to the ice bath when done Let them chill fully so they do not overcook

Peel and Prepare:

Gently peel shrimp if they are not already peeled but keep the tails on for easy dipping

Make the Cocktail Sauce:

Stir together the ketchup horseradish a pinch of salt and a splash of lemon juice Worcestershire and hot sauce if desired Taste adjust to how spicy or tangy you like

Serve:

Pour the sauce into four small bowls or elegant glasses and hang the shrimp from the rims for a classic seafood bar look Serve right away for the best texture

Pin

Shrimp cocktail has been the star of our family New Years Eve dinners since childhood It brings back memories of fancy celebrations and everyone taking bets on who could handle the most horseradish

Storage Tips

Store any leftover cooked shrimp in the fridge in a tightly sealed container for up to two days

• Keep the cocktail sauce separate for the freshest taste
• If you need to make ahead shell and chill the shrimp up to one day in advance

Ingredient Substitutions

• If you cannot find large shrimp use medium sized and reduce poaching time slightly
• You can swap fresh parsley for dill or cilantro for a new flavor twist
• Out of horseradish try adding a bit of grated fresh ginger to the sauce for a different type of heat

Serving Suggestions

• Pile shrimp onto a chilled platter lined with lettuce or crushed ice
• Add lemon wedges and extra sauce on the side for a seafood bar vibe
• Try making individual shrimp cups with a little spoonful of sauce at the bottom of each glass

Cultural Context

Shrimp cocktail first became popular in the United States in the early twentieth century as a luxurious appetizer for parties and holiday feasts Its retro presentation in martini glasses is still a crowd pleaser at gatherings today

Recipe FAQs

→ What size shrimp works best?

Large shrimp (21–25 count per pound) are ideal for their juicy texture and beautiful presentation.

→ How do I keep shrimp tender?

Poach shrimp briefly in hot water, then cool quickly in an ice bath to ensure a firm, tender bite.

→ Can I use frozen shrimp?

You can use frozen shrimp; just increase the poaching time to about 10 minutes for proper cooking.

→ What gives the cocktail sauce its flavor?

Ketchup and horseradish form the sauce base, with optional lemon juice, Worcestershire, and hot sauce for extra zing.

→ How should I serve shrimp cocktail for parties?

Arrange shrimp on a platter with tails out, or hang them on glasses filled with ice and sauce for an elegant touch.

→ Should I peel the shrimp first?

Peel the shrimp but leave the tails on. The tails make an attractive handle for dipping and serving.