Perfect Shrimp Cocktail Home (Print-Friendly Version)
Chilled shrimp with zesty sauce, fast stovetop method, ideal for gatherings or fresh appetizers.
# What You’ll Need to Make This:
→ Shrimp Preparation
01 -
24 large raw shrimp (21–25 count per 450 g), deveined, easy peel or peeled, thawed
02 -
0.5 teaspoon salt
03 -
0.5 lemon, juiced, peel and flesh reserved (optional)
04 -
8 to 10 whole black peppercorns (optional)
05 -
1 handful fresh parsley (optional)
→ Cocktail Sauce
06 -
240 ml ketchup
07 -
2 tablespoons prepared horseradish
08 -
Pinch of salt
09 -
5 ml lemon juice (optional)
10 -
2.5 ml Worcestershire sauce (optional)
11 -
2.5 ml hot sauce, such as Tabasco (optional)
# How to Prepare:
01 -
Fill a large saucepan three-quarters full with water. Add 0.5 teaspoon salt. If using lemon, squeeze juice into the water and add both peel and flesh. Add peppercorns and parsley, if desired.
02 -
Bring the mixture to a rapid boil over high heat, then remove from heat to let boiling subside.
03 -
Add the shrimp to the hot liquid. Stir, cover the pan, and let shrimp steep for 4 to 5 minutes, until opaque and pink.
04 -
Meanwhile, combine two cups of ice cubes and cold water in a large bowl to create an ice bath.
05 -
Drain the shrimp, reserving only the shrimp. Transfer shrimp immediately to the ice bath to halt cooking. Let them cool for several minutes, then drain well.
06 -
Remove shells from shrimp but leave tails attached for easy serving.
07 -
In a medium bowl, combine ketchup, horseradish, pinch of salt, and if desired, lemon juice, Worcestershire sauce, and hot sauce. Mix well and adjust horseradish to taste.
08 -
Divide cocktail sauce between four individual bowls or glasses. Hang shrimp on the rims and serve immediately.
# Extra Tips:
01 -
For the best texture, do not overcook shrimp; transfer to the ice bath immediately after poaching.
02 -
Shrimp with tails provide a convenient handle for dipping.
03 -
If using frozen shrimp, increase steeping time to approximately 10 minutes.