Shrimp Cocktail Recipe

American · Appetizer · 20 min total

A classic appetizer featuring tender poached shrimp served with a tangy, spicy cocktail sauce. Perfect for parties or a light starter.

Ingredients

• 1 lb large shrimp (21-25 count), peeled and deveined, tails on
• 1 tablespoon kosher salt
• 1/2 lemon, sliced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (e.g., Tabasco)
• Lemon wedges for serving

Instructions

1. Fill a large bowl with ice and water. Set aside.
2. In a large pot, bring 4 cups water, salt, lemon slices, bay leaves, and peppercorns to a boil.
3. Add shrimp and cook until pink and opaque, about 2-3 minutes.
4. Drain shrimp and immediately transfer to the ice water bath to stop cooking. Let cool for 2 minutes, then drain and pat dry. Refrigerate until cold.
5. In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust seasoning to taste.
6. Arrange chilled shrimp on a platter with cocktail sauce in a small bowl. Garnish with lemon wedges.

Tips

• For best flavor, refrigerate shrimp for at least 30 minutes before serving.
• Cocktail sauce can be made up to 2 days ahead and stored in the refrigerator.
• Serve with extra lemon wedges and hot sauce on the side.

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