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–+ servings
A close-up of poached shrimp arranged on a platter of ice next to a small dipping bowl of shrimp cocktail sauce.

Perfect Shrimp Cocktail with Homemade Cocktail Sauce

mylifeinbalancegroup.com/shrimp-cocktail/
Tender, juicy shrimp served with a tangy chilled cocktail sauce. It's a quick and easy appetizer that's a classic for a reason!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • medium mixing bowl with lid, or plastic wrap to cover
  • whisk
  • Large pot
  • Large wooden spoon
  • Slotted spoon
  • Large bowl
  • ice
  • serving platter
  • colander

Ingredients

For the Cocktail Sauce

  • ½ cup ketchup (store-bought or make your own)
  • ¼ cup chili sauce
  • 4 tablespoons fresh horseradish (more or less to taste)
  • 2 teaspoons Worcestershire sauce
  • 1-2 tablespoons fresh lemon juice (juice from approximately 1 medium lemon)

For the Poached Shrimp

  • 3 quarts cold water
  • 1 cup sliced white onion (approximately half of 1 medium white onion)
  • 2 cloves garlic (peeled, bruised)
  • 2-3 sprigs fresh tarragon (or fresh parsley, optional)
  • 1 tablespoon seafood seasoning (Old Bay®, etc.)
  • 1 teaspoon whole black peppercorns
  • 1 large bay leaf
  • 2 medium lemon halves (1 medium lemon, halved)
  • 1 pound jumbo shrimp (shell on, deveined; thawed if frozen)

Serving Suggestions (All Optional)

  • lemon wedges

Instructions

For the Cocktail Sauce

  • Add ½ cup ketchup, ¼ cup chili sauce, 4 tablespoons fresh horseradish, 2 teaspoons Worcestershire sauce, and 1-2 tablespoons fresh lemon juice to medium mixing bowl.
    Ketchup, horseradish, and other ingredients for shrimp cocktail sauce in a white bowl on a marble countertop
  • Whisk ingredients together until fully incorporated. Cover bowl with lid or plastic wrap and place in refrigerator. Chill sauce at least 15 minutes.

For the Shrimp

  • Place large pot on stovetop over medium-low heat. Add 3 quarts cold water, 1 cup sliced white onion, 2 cloves garlic, 2-3 sprigs fresh tarragon, 1 tablespoon seafood seasoning , 1 teaspoon whole black peppercorns, and 1 large bay leaf to pot.
  • Squeeze juice from 2 medium lemon halves directly into pot, then add both lemon halves to pot. Stir ingredients together to incorporate, then simmer mixture 15 minutes, stirring occasionally.
  • After 15 minutes, increase heat under pot to high and bring water to rapid boil. While water comes to boil, fill large bowl with cold water and ice. Set aside.
  • Once water begins to boil rapidly, add 1 pound jumbo shrimp to pot. Cook shrimp approximately 2 to 4 minutes, just until shrimp are bright pink, opaque, and loosely curled into "C" shape.
  • When shrimp are fully cooked, immediately remove shrimp from pot with slotted spoon and submerge shrimp in ice bath to stop cooking.
  • Once all shrimp have been transferred to ice bath, discard remaining water and aromatics.

To Serve

  • While shrimp chill in ice bath, remove chilled cocktail sauce from refrigerator. Stir sauce, then transfer sauce to small dish or cocktail glass for serving. Arrange ice on serving platter in one even layer.
  • When shrimp are chilled, pour ice water through colander. Drain shrimp well, then arrange shrimp on top of ice on serving platter. Garnish with lemon wedges if desired and serve immediately with prepared cocktail sauce.

Recipe Notes

  • Shrimp: Any size/count of shrimp will work, but I recommend larger shrimp for ease.
  • Leftovers: The cocktail sauce can be kept in an airtight container in the refrigerator for 1 to 2 weeks. Boiled shrimp can be kept in an airtight container in the refrigerator for 2 to 3 days. Refrigerate within 2 hours of boiling.

Nutrition Information (Approximate)

Serving Size: 1 serving shrimp with sauceCalories: 61calProtein: 1gFat: 0.3gSaturated Fat: 0.1gSodium: 428mgPotassium: 244mgTotal Carbs: 15gFiber: 2gSugar: 8gNet Carbs: 13gVitamin A: 237IUVitamin C: 19mgCalcium: 58mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/shrimp-cocktail/