Shrimp cocktail is the appetizer that always disappears first. Shrimp are poached for just a couple of minutes, chilled and served with a zesty homemade cocktail sauce.
Making it yourself usually costs less than a store-bought shrimp ring, and the shrimp taste fresher. A bag of frozen raw shrimp is the budget-friendly way to do it, and the sauce is ketchup, horseradish and lemon you may already have.
It can be made entirely ahead, which makes it one of the easiest things on a party menu. See our New Year’s Eve Party Menu for more.
Ingredients and Swaps
- Shrimp: Large raw shrimp, peeled and deveined with the tails left on for easy dipping. Buy them frozen and thaw in cold water.
- Horseradish: Prepared horseradish, sold in a jar in the refrigerated section. Start with 1 tablespoon and add more for a stronger kick.
- Ketchup: The base of the sauce. Chili sauce is the classic alternative.
- Lemon: Juice for the sauce, half for the poaching water and wedges for serving.
Tips for Tender Shrimp
- Salt the water well. It’s the only chance to season the shrimp themselves.
- Don’t walk away. Shrimp cook in 2–3 minutes. As soon as they’re pink, opaque and loosely curled, they’re done. Tightly curled shrimp are overcooked.
- Use an ice bath. Dropping the shrimp into ice water stops the cooking at once and keeps them snappy.
- Dry before serving. Pat the chilled shrimp dry so the sauce clings.
Shrimp Cocktail
Ingredients
Method
- Stir together the ketchup, horseradish, lemon juice, Worcestershire and hot sauce. Cover and refrigerate.
- Fill a large bowl with ice and water.
- Bring a large pot of water to a boil with the salt. Squeeze in the lemon half and drop it in.
- Add the shrimp and cook for 2–3 minutes, just until pink and opaque.
- Drain and move the shrimp straight to the ice bath. Chill for 5 minutes, then drain and pat dry.
- Refrigerate until ready to serve, at least 15 minutes. Serve with the cocktail sauce and lemon wedges.
Notes
- Add extra hot sauce or horseradish for a spicier sauce.
- Serve over a tray of ice to keep the shrimp cold.
- Pre-cooked shrimp work too. Just thaw, dry and serve.
How to Serve It
Arrange the shrimp around a bowl of sauce on a platter, or hook them over the rims of small glasses with sauce in the bottom. For a party, set the platter over a tray of ice to keep everything cold. Pair with Classic Deviled Eggs and Spinach and Artichoke Dip for an easy appetizer spread.
Make-Ahead and Storage
- Cook and chill the shrimp up to 1 day ahead. Store covered in the fridge.
- The sauce keeps for up to a week in a sealed jar.
- Keep shrimp cocktail cold while serving and don’t leave it out for more than 2 hours.
- Leftover shrimp keep for 2 days and are good in salads or wraps.
Shrimp Cocktail Questions
Can I use pre-cooked shrimp?
Yes. Thaw them in the fridge or in cold water, pat dry and serve. You’ll skip the poaching step entirely.
How many shrimp do I need per person?
Plan on 4–5 large shrimp per person as an appetizer. One pound of large shrimp has about 26–30.
What can I use if I don’t have horseradish?
A few dashes of hot sauce plus a teaspoon of Dijon mustard gives the sauce some bite.
