Description
A classic shrimp cocktail served with a bold and tangy homemade cocktail sauce. Perfect as an appetizer for parties, holidays, or seafood lovers.
Ingredients
Units
Scale
- 1 pound large shrimp, peeled and deveined, tails on
- 1 tablespoon salt
- 1/2 lemon
- 4 cups water
- 1 cup ice (for ice bath)
- For the cocktail sauce:
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish (more to taste)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (like Tabasco)
- Salt and pepper to taste
Instructions
- Bring 4 cups of water, salt, and the lemon half to a boil in a medium pot.
- Add the shrimp and cook for 2-3 minutes until pink and opaque.
- Immediately transfer shrimp to an ice bath to stop cooking. Let chill for a few minutes, then drain and pat dry.
- In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir well and season with salt and pepper.
- Refrigerate sauce for 30 minutes for best flavor.
- Serve shrimp on a platter with lemon wedges and a bowl of cocktail sauce.
Notes
- Use fresh or frozen raw shrimp for best texture.
- Adjust horseradish and hot sauce levels to your preferred spice level.
- Serve sauce chilled for best flavor and consistency.
- You can make both shrimp and sauce a day ahead and refrigerate separately.
Nutrition
- Serving Size: 1/4 of recipe (about 4 oz shrimp + sauce)
- Calories: 150
- Sugar: 6g
- Sodium: 720mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 180mg