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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 left on for presentation)
  • 1 lemon, halved
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black peppercorns
  • 1 teaspoon Old Bay seasoning (optional, for extra flavor)
  • 4 cups water
  • 2 cups ice (for ice bath)
  • For the Tangy Cocktail Sauce:
  • ½ cup ketchup
  • 2 tablespoons prepared horseradish (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce (like Tabasco, optional for spice)
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Prepare the Shrimp Poaching Liquid : In a large pot, combine water, lemon halves, garlic, bay leaf, salt, peppercorns, and Old Bay seasoning. Bring to a gentle boil, then reduce the heat to medium and simmer for 5 minutes to infuse the flavors.
  • Step 2: Cook the Shrimp : Add the shrimp to the simmering liquid and cook for 2–3 minutes, just until they turn pink and opaque. Immediately remove the shrimp with a slotted spoon. Transfer them to a bowl of ice water to stop the cooking process and keep them firm and juicy. Let the shrimp chill for 5 minutes, then drain and pat dry with paper towels.
  • Step 3: Make the Tangy Cocktail Sauce : In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well until smooth. Taste and adjust seasoning — add more horseradish for spice or more ketchup for sweetness. Chill the sauce for at least 20–30 minutes for the flavors to meld.
  • Step 4: Chill and Assemble : Arrange the shrimp in a serving dish or around the rim of cocktail glasses. Place a small bowl of cocktail sauce in the center. Garnish with lemon wedges and parsley sprigs for presentation. Serve cold and enjoy!