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–+ servings

Classic Shrimp Cocktail

Serve this timeless appetizer featuring perfectly poached shrimp chilled and paired with tangy homemade cocktail sauce. This steakhouse staple combines simple elegance with bold horseradish kick for a refreshing start to any meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

Large pot
Large bowl for ice bath
Slotted spoon or spider
Small sharp knife
Mixing bowl
Whisk
Serving platter or cocktail glasses
Paper towels

Ingredients
  

For the Shrimp

  • 2 lb large shrimp 16-20 count, shell-on
  • 1 piece lemon halved
  • 3 piece garlic cloves smashed
  • 2 piece bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp salt
  • 1 tsp Old Bay seasoning optional

For the Cocktail Sauce

  • 1 cup ketchup
  • 3 tbsp prepared horseradish adjust to taste
  • 2 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot sauce or to taste
  • 1/4 tsp garlic powder
  • salt and black pepper to taste

For Serving

  • ice for chilling
  • lemon wedges for garnish
  • fresh parsley for garnish

Instructions
 

  • Make cocktail sauce: In a bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and garlic powder. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to let flavors meld. Sauce can be made up to 3 days ahead.
  • Prepare poaching liquid: Fill large pot with water and bring to boil. Add lemon halves, smashed garlic, bay leaves, peppercorns, salt, and Old Bay if using. Boil for 5 minutes to infuse flavors.
  • Poach shrimp: Add shrimp to boiling water. Immediately reduce heat to low and cook for 2-3 minutes just until shrimp turn pink and opaque. Do not overcook - shrimp will become rubbery. They're done when they curl into a loose C-shape.
  • Shock in ice bath: Immediately drain shrimp and plunge into large bowl filled with ice water. This stops the cooking process and ensures tender texture. Let sit for 5 minutes until completely chilled.
  • Peel and devein: Remove shrimp from ice bath. Peel off shells, leaving tail on for presentation if desired. Using small knife, make shallow cut along back of shrimp and remove dark vein. Pat dry with paper towels.
  • Serve: Arrange shrimp on serving platter over crushed ice or on individual cocktail glasses with ice. Place cocktail sauce in center bowl for dipping. Garnish with lemon wedges and fresh parsley. Serve immediately while shrimp are cold.

Notes

Buy shell-on shrimp for best flavor - shells protect during cooking. Size 16-20 (16-20 shrimp per pound) is ideal for cocktail presentation. Fresh horseradish is stronger than jarred - adjust amount to your heat preference. Poaching with aromatics adds subtle flavor. Don't overcook - shrimp cook very quickly and become tough if overdone. Can poach shrimp up to 24 hours ahead and keep refrigerated. Serve ice-cold for best texture. For elegant presentation, hang shrimp on rim of martini glasses with sauce in bottom.
ALLERGEN INFORMATION: Contains shellfish (shrimp). Cocktail sauce contains no major allergens when using basic ingredients. Check Worcestershire sauce label - some contain fish (anchovies). Always check ingredient labels if you have food allergies.
Keyword classic shrimp, cocktail sauce, horseradish sauce, party shrimp, poached shrimp, seafood appetizer, shrimp cocktail, steakhouse appetizer
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