My mother used to set out a chilled platter of shrimp and a bowl of fiery red sauce whenever family came by on slow Sunday afternoons, and that simple ritual taught me how small, well made things create warm memories, which is why this Shrimp Cocktail Recipe lives on in my kitchen as an easy, reassuring appetizer that always feels like welcome.
Why You’ll Love It
This recipe works because it is fast, reliable, and quietly elegant, perfect for last minute guests or a relaxed weekend appetizer, everyone from kids to grandparents tends to reach for the shrimp first, and the homemade sauce brings bright tang that ties the whole plate together without fuss.
Serves 4
Prep Time: 20 minutes |
Cook Time: 5 minutes |
Total Time: 25 minutes
Ingredients
- 1 lb 450 g large shrimp, peeled and deveined with tails on
- 1 lemon, halved for poaching and cut into wedges for serving
- 1 cup 240 ml ketchup
- 3 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or to taste
- 1 teaspoon salt for poaching water, plus more to taste
- Freshly ground black pepper to taste
- 2 cups crushed ice for serving
- Fresh parsley sprigs for garnish
Instructions
- Prepare an ice bath in a large bowl by filling with cold water and ice, set aside.
- Bring a large pot of water to a gentle boil, add the halved lemon and 1 teaspoon salt.
- Add shrimp to the boiling water and cook just until opaque and firm, about 2 to 3 minutes for large shrimp.
- Immediately transfer shrimp to the ice bath to stop cooking, let cool for 5 minutes then drain and pat dry gently.
- Whisk together ketchup, horseradish, Worcestershire sauce, hot sauce, and a squeeze of fresh lemon juice, taste and adjust seasoning.
- Arrange crushed ice on a round platter, fan the shrimp around a small bowl of cocktail sauce placed center, tuck lemon wedges among the shrimp and add parsley sprigs for color.
- Keep chilled until ready to serve and encourage guests to dip the shrimp into the sauce.
Recipe Variations
- Smoky grilled shrimp cocktail serve peeled grilled shrimp with a chipotle lime sauce for a smoky twist.
- Low sugar sauce use tomato passata or no sugar added ketchup and increase horseradish for tang.
- Spicy ginger sauce add grated fresh ginger and a touch of sriracha for an Asian inspired kick.
- Herb and citrus serve with a dill lemon aioli in place of classic sauce for a creamy alternative.
Make Ahead: The cocktail sauce can be made up to 48 hours ahead and refrigerated in an airtight container, shrimp can be poached and stored in the refrigerator for up to 24 hours on a bed of ice in a covered container, assemble the platter just before serving to keep the crushed ice fresh and shrimp cold.
Frequently Asked Questions
Can I use frozen shrimp for shrimp cocktail Answer yes frozen shrimp work well just thaw completely in the refrigerator overnight then pat dry before poaching.
How do I know when shrimp are fully cooked Answer shrimp are done when they turn opaque and curl slightly into a C shape if they curl tightly into an O they may be overcooked.
How long can I store the cocktail sauce Answer stored in an airtight container the sauce will keep well in the refrigerator for 3 to 4 days.
Can I make a non spicy version of the sauce Answer yes omit the hot sauce and reduce horseradish or use a mild mustard for flavor without heat.
Shrimp Cocktail Recipe
This recipe works because it is fast, reliable, and quietly elegant, perfect for last minute guests or a relaxed weekend appetizer, everyone from kids to grandparents tends to reach for the shrimp first, and the homemade sauce brings bright tang that ties the whole plate together without fuss.
Ingredients
- 1 lb 450 g large shrimp, peeled and deveined with tails on
- 1 lemon, halved for poaching and cut into wedges for serving
- 1 cup 240 ml ketchup
- 3 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or to taste
- 1 teaspoon salt for poaching water, plus more to taste
- Freshly ground black pepper to taste
- 2 cups crushed ice for serving
- Fresh parsley sprigs for garnish
Instructions
- Prepare an ice bath in a large bowl by filling with cold water and ice, set aside.
- Bring a large pot of water to a gentle boil, add the halved lemon and 1 teaspoon salt.
- Add shrimp to the boiling water and cook just until opaque and firm, about 2 to 3 minutes for large shrimp.
- Immediately transfer shrimp to the ice bath to stop cooking, let cool for 5 minutes then drain and pat dry gently.
- Whisk together ketchup, horseradish, Worcestershire sauce, hot sauce, and a squeeze of fresh lemon juice, taste and adjust seasoning.
- Arrange crushed ice on a round platter, fan the shrimp around a small bowl of cocktail sauce placed center, tuck lemon wedges among the shrimp and add parsley sprigs for color.
- Keep chilled until ready to serve and encourage guests to dip the shrimp into the sauce.
Conclusion
This Shrimp Cocktail Recipe is one of those comforting, simple preparations that returns flavor and charm with very little effort, it is reliable for gatherings or quiet nights at home and invites small adjustments to suit any palate, so feel confident to make the sauce a day ahead, poach shrimp when you have a few spare minutes, and enjoy the easy ritual of arranging the platter and sharing a familiar, lovely starter with friends and family.
