Shrimp Cocktail Recipe with the Best Sauce

Why You’ll Love This Recipe

Shrimp Cocktail is a timeless appetizer featuring perfectly poached shrimp served chilled with a bold, zesty cocktail sauce. It’s elegant, refreshing, and incredibly easy to make. Whether you’re hosting a party or craving a light snack, this classic dish always impresses with minimal effort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:
large shrimp (peeled and deveined, tails on)
lemon (halved)
bay leaves
black peppercorns
salt
water
ice

For the cocktail sauce:
ketchup
prepared horseradish
Worcestershire sauce
fresh lemon juice
hot sauce (like Tabasco)
salt

directions

Prepare the shrimp:
Fill a large pot with water. Add lemon halves, bay leaves, peppercorns, and a generous pinch of salt. Bring to a boil.

Add the shrimp and cook for 2-3 minutes, just until they turn pink and are opaque.

Immediately transfer the shrimp to a large bowl of ice water to stop the cooking. Let them chill completely, then drain and pat dry.

Make the cocktail sauce:
In a bowl, mix ketchup, horseradish, Worcestershire sauce, lemon juice, hot sauce, and a pinch of salt.

Adjust the ingredients to taste—more horseradish for heat, more lemon for tang.

Chill the sauce in the refrigerator for at least 20 minutes before serving.

Serve:
Arrange the shrimp over crushed ice or on a platter with lemon wedges. Serve with a bowl of the cocktail sauce on the side.

Servings and timing

This recipe serves 4-6Preparation time: 10 minutesCooking time: 3 minutesChilling time: 20 minutesTotal time: 30-35 minutes

Variations

Use lime juice instead of lemon for a different citrus flavor.

Add a spoonful of chili sauce to the cocktail sauce for extra depth.

Mix a bit of Dijon mustard into the sauce for a subtle sharpness.

Sprinkle freshly chopped parsley or chives over the shrimp for garnish.

Grill or sauté the shrimp briefly for a smoky variation.

storage/reheating

Store cooked shrimp and sauce separately in the refrigerator for up to 2 days.Do not freeze cooked shrimp as the texture may suffer.Serve chilled—no reheating needed.

FAQs

Can I use pre-cooked shrimp?

Yes, but poaching fresh shrimp yields the best texture and flavor.

How far in advance can I make shrimp cocktail?

You can prepare it up to 1 day ahead and keep it chilled until ready to serve.

Is horseradish necessary for cocktail sauce?

It’s traditional and adds heat, but you can reduce or omit it if desired.

Can I serve this warm?

Shrimp cocktail is traditionally served cold, but the sauce can be used warm over sautéed shrimp if preferred.

How do I know when the shrimp are done?

They’ll turn pink and curl into a “C” shape—avoid overcooking or they’ll become rubbery.

Can I add sugar to the sauce?

A tiny pinch of sugar can help balance acidity if needed.

What’s the best shrimp size for cocktail?

Large or extra-large shrimp (16-20 per pound) are ideal for a meaty bite and elegant presentation.

How should I peel and devein shrimp?

Use a paring knife or shrimp tool to cut along the back and remove the dark vein before cooking.

Do I need to leave the tails on?

It’s optional, but leaving the tails on makes them easier to grab and dip.

How spicy is the cocktail sauce?

You control the heat—add more or less horseradish and hot sauce to taste.

Conclusion

Shrimp Cocktail with the Best Sauce is a classic appetizer that delivers fresh, bold flavor in every bite. With tender shrimp and a punchy, customizable sauce, it’s a dish that never goes out of style. Elegant yet effortless, it’s a go-to for gatherings, date nights, or any time you want a chilled seafood treat.

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