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Classic Shrimp Cocktail with Tangy Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizers
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp:
  • 1 lb (450 g) large shrimp, peeled and deveined (tails on for presentation)
  • 1 lemon, halved
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tbsp salt
  • 6 cups water
  • Ice (for ice bath)
  • For the Cocktail Sauce:
  • ½ cup ketchup
  • 2 tbsp prepared horseradish (more or less to taste)
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice (freshly squeezed)
  • ¼ tsp hot sauce (optional)
  • Salt and black pepper, to taste
  • For Garnish:
  • Lemon wedges
  • Fresh parsley (optional)

Instructions
 

  • Step 1: Prepare the Shrimp Poaching Liquid : In a large pot, combine water, salt, peppercorns, lemon halves (squeezed in), garlic, and bay leaf. Bring to a gentle boil, then reduce heat to medium-low. Let it simmer for 5–7 minutes to infuse the flavors.
  • Step 2: Cook the Shrimp : Add the shrimp to the simmering liquid. Cook for 2–3 minutes, or until the shrimp turn pink and opaque. Immediately remove the shrimp using a slotted spoon and place them into a large bowl of ice water to stop the cooking process. Let the shrimp chill for at least 10 minutes, then drain and pat dry.
  • Step 3: Chill the Shrimp : Place the shrimp in the refrigerator to chill for at least 30 minutes before serving. This ensures a refreshing, crisp texture and flavor.
  • Step 4: Make the Cocktail Sauce : In a small bowl, whisk together ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Season with salt and pepper to taste. Adjust horseradish or hot sauce depending on your spice preference. Cover and refrigerate until ready to serve.
  • Step 5: Assemble the Shrimp Cocktail : Spoon the cocktail sauce into small serving bowls or glasses. Hang chilled shrimp around the edge of the glass or arrange on a platter. Garnish with lemon wedges and parsley for a fresh finish.