Shrimp Cocktail Recipe

Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and how to cook the shrimp so that they’re tender, juicy, and delicious.

I’ve had some amazing shrimp cocktails in my day. They’ve usually been served as appetizers at steakhouses. Cold and tender shrimp. Sweet and spicy sauce. So good.

When we want shrimp cocktail at home though, it’s easy enough to buy some precooked shrimp (maybe already arranged in a ring) and a jar of cocktail sauce and set it out for people to munch on. There’s nothing wrong with that. It’s tasty and easy.

However, if you want an ultimate shrimp cocktail, like those steakhouse appetizers, you need to do a bit more. Not much more, mind you. Homemade shrimp cocktail is still surprisingly simple to do. Learn everything you need to know below.

1. 1/2 cup ketchup.
2. 1/2 cup mild chili sauce, we like Heinz.
3. 3-4 Tbsp prepared horseradish, or add to taste.
4. 1 1/2 Tbsp lemon juice, freshly squeezed, or to taste.
5. 1 tsp Worcestershire sauce.
6. 1/2 tsp hot sauce, such as Tabasco, or to taste.

Shrimp Cocktail

Prep: 0 15min0

Total: 0 38min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 150, Fat 1g, Saturated Fat 0g, Carbohydrate 22g, Fiber 3g, Sugar 12g, Protein 17g, Cholesterol 122mg, Sodium 1417mg

Ingredients:

• 10 cups cold water
• 2 medium carrots, quartered
• 2 stalks celery, quartered
• 1 large onion, quartered
• 1 head garlic, halved
• 1 lemon, halved
• 1/2 bunch parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 pound medium or large shrimp, in the shell, rinsed
• 1 tablespoon kosher salt
• Cocktail Sauce, recipe follows
• Lemon wedges
• 1 cup ketchup
• 1 lemon, zest finely grated and juiced
• 4 teaspoons prepared horseradish, or to taste, drained
• 1/4 teaspoon Worcestershire sauce
• Hot sauce, to taste

Instruction:

1. Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
3. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
4. Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
5. Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
6. Yield: 1 1/2 cups

Shrimp Cocktail

We’ve updated shrimp cocktail, a classic and easy party app, with a zesty homemade sauce that packs a flavorful punch.

Prep: 15min

Total: 40min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 200 Calories, Fat 1 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 243 mg, Sodium 1445 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 12 g, Protein 32 g

Ingredients:

• 2 lb. Ice
• 6 c. water
• 2 tbsp. kosher salt
• 2 tbsp. granulated sugar
• 1/2 small onion, peeled and halved
• 1 tbsp. small bunch parsley, divided
• 2 lemons, divided
• 2 lb. shrimp, peeled and deveined
• 1/2 c. mild chili sauce, such as Heinz
• 1/2 c. 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

Instruction:

1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined.
5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley.

How To Make A Perfect Shrimp Cocktail Recipe

Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they’re tender, juicy and delicious. Listen to me explain briefly about how to make this shrimp cocktail, with some great tips along the way, by clicking the play button below: [sc name=”shrimpcocktailrotd”][/sc]

Prep: 10min

Total: 15min

Yield: 4

Serving Size: 6 shrimp and 1/4 cup cocktail sauce

Nutrition Facts: servingSize 6 shrimp and 1/4 cup cocktail sauce, calories 188 calories, Sugar 17 g, Sodium 971 mg, Fat 0.8 g, Saturated Fat 0.1 g, Trans Fat 0 g, Carbohydrate 22.7 g, Fiber 1 g, Protein 23.4 g, Cholesterol 182.5 mg

Ingredients:

• 24 large shrimp (21-25 count per pound, raw, deveined and easy peel, thawed*)
• 1/2 tsp. salt
• 1/2 of a lemon (optional)
• 8-10 peppercorns (optional)
• a handful of fresh parsley (optional)
• 1 cup ketchup
• 2 Tbsp. horseradish
• Pinch of salt
• 1 tsp. lemon juice (optional)
• 1/2 tsp. Worcestershire sauce (optional)
• 1/2 tsp. hot sauce, like Tabasco (optional)

Instruction:

1. Fill a large saucepan 3/4 full of water.
2. Add salt.
3. If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
4. Bring the pot to a rapid boil over high heat.
5. Remove from the heat and let it stop boiling.
6. Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
7. Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
8. When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
9. Peel shrimp but leave the tails on.
10. In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
11. Taste, add more horseradish if desired.
12. Divide sauce among 4 small bowls or wine glasses or martini glasses.
13. Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

Mexican Shrimp Cocktail

An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.

Prep: 20min

Total: 90min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 248 kcal, Carbohydrate 21 g, Protein 26 g, Fat 8 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 183 mg, Sodium 2256 mg, Fiber 6 g, Sugar 10 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 pound medium shrimp (shell on)
• 1 lemon (cut in to wedges (recipe note #1))
• 1 teaspoon black peppercorns
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh cilantro leaves (stems reserved)
• 2 medium tomatoes (cored and diced)
• 1 small cucumber (peeled and diced)
• 1/2 small red onion (finely chopped)
• 1 cup vegetable juice (such as V8)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice (ideally fresh)
• 1/3 cup ketchup
• 1 1/2 tablespoons fresh lime juice (plus lime wedges for serving)
• 1/4 cup water
• 2 1/2 teaspoons hot sauce (such as Cholula)
• 1 small avocado (halved, pitted and diced)
• salt and freshly ground black pepper (to taste)
• tortilla chips (for serving)

Instruction:

1. With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
2. In a medium bowl, prepare an ice bath for shrimp.
3. To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
4. Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
5. When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.

Shrimp Cocktail Recipe – Easy Appetizer in 15 minutes

FAQ

Is it better to boil or steam shrimp for shrimp cocktail?

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