Shrimp cocktail is a timeless appetizer that is always a crowd-pleaser. This elegant dish, featuring plump, juicy shrimp in a zesty cocktail sauce, will disappear in a flash at any gathering!
This recipe unlocks the secret to cooking plump, juicy shrimp. I also include a homemade cocktail sauce that bursts with flavor and perfectly complements the fresh shrimp.
And it is so much better than the store-bought sauce and frozen shrimp you get at a grocery store! This is a restaurant-quality appetizer you can make at home.
This entire dish is incredibly easy to make ahead of time, freeing you up to mingle with your guests and enjoy the party. There is no last-minute scrambling or stress—just a beautiful and delicious appetizer that will leave everyone wanting more.
So embrace the freshness and impress your guests with this show-stopping shrimp cocktail recipe. I’ll take you through the step-by-step process and answer all your questions.
Looking for more easy, classic appetizer recipes? Make Deviled Eggs, Crock Pot Little Smokies or Bacon-wrapped Water Chestnuts for your next party.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Shrimp: I always opt for large, wild-caught shrimp. They’ve got a cleaner taste and better texture than farm-raised shrimp. Frozen shrimp will work fine, but if you can get your hands on some fresh shrimp, even better!
- Salt
- Black peppercorns
- Bay leaves
- Lemons
- Ketchup
- Worcestershire sauce
- Horseradish
🥣How to Make a Shrimp Cocktail
- First, you’ll want to clean and devein your shrimp. I know, I know – it’s not the most glamorous part of the process.
- Get an ice bath ready so you can immediately transfer the shrimp to it once they’re done cooking.
- Combine water, salt, peppercorns, bay leaves, and lemon juice in a large pot to make a flavorful broth.
- Bring the broth to a boil, then add the shrimp and cook for just a couple of minutes until they turn pink and start to curl up. Transfer them to the ice bath immediately.
- While your shrimp are chilling, make the cocktail sauce.
- Mix ketchup, lemon juice, Worcestershire sauce, and horseradish to taste in a bowl. I like mine with a kick, so I usually go for a few teaspoons of horseradish.
🍴Serving Ideas
I like to arrange the shrimp on a platter over some ice to keep them chilled, with the cocktail sauce in a bowl in the middle for dipping. It’s an easy, elegant appetizer that always impresses.
Another idea is to serve the shrimp in individual glasses. You can layer the cocktail sauce on the bottom, add a few shrimp on top, and garnish with a lemon wedge or sprig of parsley. It’s a cute, easy way to make the appetizer feel more special.
💭How to Store
If you have leftovers, store your shrimp and cocktail sauce separately. The acid in the cocktail sauce can start to break down the shrimp if they’re stored together for too long.
For the shrimp, transfer them to an airtight container and store them in the fridge. They’ll keep for up to three days, but they’re best if eaten within a day or two.
As for the cocktail sauce, it’ll keep in an airtight container in the fridge for up to a week. Just stir it again before serving.
⭐Tips
Be sure to check out the step by step instructions
- It might be tempting to just toss the shrimp in a pot of boiling water and call it a day, but cooking them in a flavorful broth makes a difference. It infuses the shrimp with so much more flavor and helps keep them tender and juicy.
- Don’t overcook your shrimp! This is the number one mistake I see people make regarding this appetizer. When those shrimp turn pink and curl up, get them out of the pot and into an ice bath. Overcooked shrimp are rubbery and tough, and nobody wants that.
- Play around with the ratios in the cocktail sauce until you find your perfect balance. I like mine with a bit more horseradish for an extra kick, but not everyone is a horseradish fan. There’s no right or wrong answer here—it’s all about what you like!
📝Reader Questions
Technically, yes, you can use pre-cooked shrimp for a shrimp cocktail. But it won’t taste nearly as good as shrimp that you cook yourself. Pre-cooked shrimp can be a bit rubbery and lacking in flavor, so I always recommend starting with raw shrimp and cooking them yourself.
Your shrimp are done cooking when they turn pink and curl into a “C” shape. This usually takes just a few minutes, so keep a close eye on them. As soon as they’re done, transfer them to an ice bath to stop the cooking process.
I recommend it. Cooking and chilling the shrimp ahead of time means you’ll have one less thing to worry about when it’s time to serve. For the best flavor, though, don’t make it more than a day ahead.
Cooked shrimp will keep in the refrigerator for up to three days, but I find they’re best if eaten within a day or two. Cocktail sauce will keep in the fridge for up to a week.
I wouldn’t recommend it. Cooked shrimp can get a bit tough and rubbery when frozen and thawed, and the texture of the cocktail sauce can also change. It’s best to make and serve your shrimp cocktail fresh.
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Shrimp Cocktail Recipe
Ingredients
Shrimp
- 2 pounds shrimp deveined, shells removed, and tails left on
- 1 tablespoon salt
- 8-10 black peppercorns
- 2 bay leaves
- 2 lemons juiced, divided
- Ice
Cocktail Sauce
- 2 cups ketchup
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2-4 teaspoons horseradish to taste
Instructions
Shrimp
- Clean shrimp and set aside.2 pounds shrimp
- Add cold water, salt, peppercorns, bay leaves, and juice of 1 lemon in a large pot.1 tablespoon salt, 8-10 black peppercorns, 2 bay leaves, 2 lemons
- Bring to a boil and cook for 5 minutes.
- Remove from heat and add shrimp.
- Let cook for 2 minutes or until shrimp becomes opaque and begins to curl.
- Meanwhile, add ice and cold water to a large bowl.Ice
- Remove shrimp and immediately submerge in an ice bath to stop cooking.
- Drain and transfer to a bowl.
- Add the juice of the remaining lemon.
- Set in the refrigerator while preparing cocktail sauce.
Cocktail Sauce
- Mix ketchup, lemon juice, and Worcestershire sauce in a medium bowl.2 cups ketchup, 1 tablespoon fresh lemon juice, 2 teaspoons Worcestershire sauce
- Whisk in 1 teaspoon horseradish at a time until desired taste, until smooth2-4 teaspoons horseradish
- Serve with shrimp immediately or store in a container in the refrigerator
Notes
- It might be tempting to just toss the shrimp in a pot of boiling water and call it a day, but cooking them in a flavorful broth makes a difference.
- Don’t overcook your shrimp! This is the number one mistake I see people make regarding this appetizer. When those shrimp turn pink and curl up, get them out of the pot and into an ice bath. Overcooked shrimp are rubbery and tough, and nobody wants that.
- Play around with the ratios in the cocktail sauce until you find your perfect balance.
- Cooking and chilling the shrimp ahead of time means you’ll have one less thing to worry about when it’s time to serve. For the best flavor, though, don’t cook them more than a day ahead
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Nutrition Information
Nutrition facts are estimates.
