Shrimp Cocktail Recipe
This shrimp cocktail recipe poaches 1 lb of large shrimp for 2 to 3 minutes in lemony water, until they turn pink and opaque, then chills them in an ice bath and serves them with a 5-ingredient cocktail sauce. Hands-on time is about 15 minutes, plus 1 hour to chill.
Quick answer
Simmer water with lemon, a bay leaf, peppercorns and salt. Add 1 lb peeled, deveined large shrimp and poach 2 to 3 minutes, until firm, pink and opaque. Move them straight into ice water, drain, pat dry and chill 1 hour. Stir ½ cup ketchup with 2 to 3 tbsp horseradish, lemon juice and Worcestershire for the sauce.
Shrimp Cocktail
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Shrimp Cocktail Ingredients
- 1 lb large shrimp (21 to 25 per lb), peeled and deveined, tails on
- 1 lemon, halved
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tbsp salt, for the poaching water
- 1/2 cup ketchup
- 2 to 3 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- Optional: a few dashes of hot sauce
How to Make Shrimp Cocktail
- Fill a large bowl with ice and water and set it aside.
- Bring a large pot of water to a simmer with the lemon halves, bay leaf, peppercorns and salt.
- Add the shrimp and poach 2 to 3 minutes, until the flesh is firm, pink and opaque and the shrimp curl into a loose C.
- Drain at once and move the shrimp to the ice bath. Chill a few minutes, then drain well and pat dry.
- Cover and refrigerate the shrimp at least 1 hour.
- Stir together the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce if using.
- Serve the shrimp cold, hooked over the rim of a glass or around a small bowl of sauce.
Nutrition Facts
Per serving (1 of 4, about 4 oz shrimp with sauce) (estimated)
- Calories: 130
- Total fat: 1 g
- Saturated fat: 0 g
- Cholesterol: 180 mg
- Sodium: 460 mg
- Carbohydrates: 10 g
- Fiber: 0 g
- Sugar: 7 g
- Protein: 23 g
Estimated from USDA FoodData Central (SR Legacy) values for raw shrimp and the sauce ingredients (2½ tbsp horseradish). The poaching aromatics, poaching salt and optional hot sauce are not included. Actual values vary with brands.
How Long to Poach Shrimp for Shrimp Cocktail
Large shrimp (21 to 25 per pound) take 2 to 3 minutes in simmering water. Watch the color and shape instead of the clock: the FDA says shrimp are done when the flesh turns pearly and opaque, and FoodSafety.gov uses the same test. A loose C shape means done; a tight O means overcooked and rubbery.
| Shrimp size (count per lb) | Poaching time | Pieces in 1 lb |
|---|---|---|
| Medium (36 to 40) | 1½ to 2 minutes | 36 to 40 |
| Large (21 to 25) | 2 to 3 minutes | 21 to 25 |
| Jumbo (16 to 20) | 3 to 4 minutes | 16 to 20 |
| Colossal (U15) | 4 to 5 minutes | under 15 |
Why the Ice Bath Matters for Shrimp Cocktail
Shrimp keep cooking from their own heat after they leave the pot. Moving them straight into ice water stops that, keeps the texture snappy and chills them fast for serving. Pat them dry afterwards so the sauce clings instead of sliding off.
Homemade Cocktail Sauce
Classic cocktail sauce is ketchup sharpened with prepared horseradish and lemon. Start with 2 tablespoons of horseradish, taste, and add more for heat. A teaspoon of Worcestershire adds depth. The sauce keeps in the fridge for about a week, and it is good with any cold seafood. For a homemade tomato base, see our tomato sauce from tomato paste.
Buying Shrimp for Shrimp Cocktail
Frozen raw shrimp are often fresher than “fresh” shrimp at the counter, which have usually been thawed. Thaw them overnight in the fridge or in a sealed bag in cold water. The FDA suggests using fresh seafood within 2 days of buying it; FoodSafety.gov allows up to 3 to 5 days for fresh shrimp, but sooner is better. If yours are not cleaned, our guide on how to devein shrimp walks through it.
Serving Shrimp Cocktail Safely
Keep the shrimp refrigerated until serving. The FDA advises not leaving seafood out for more than 2 hours (1 hour above 90°F), and serving cold seafood on ice if it will sit out longer. Leftover cooked shrimp are best eaten within 3 to 4 days, the general FoodSafety.gov window for cooked leftovers.
Frequently Asked Questions
How long do you boil shrimp for shrimp cocktail?
2 to 3 minutes for large shrimp, until pink, firm and opaque. Smaller shrimp need less time and jumbo shrimp a minute or two more.
Can I use precooked shrimp?
Yes. Thaw them in the fridge and serve cold. They are already cooked, so do not poach them again, or they will turn tough.
How far ahead can I make shrimp cocktail?
Poach the shrimp up to a day ahead and keep them covered in the fridge. Make the sauce up to a week ahead.
How many shrimp per person for an appetizer?
Plan on 4 to 6 large shrimp per person. One pound of large shrimp serves about 4.
Is shrimp cocktail healthy?
It is high in protein and low in fat: about 130 calories and 23 g protein per serving with sauce. Most of the sodium comes from the ketchup.
Sources
- FDA: Serving seafood safely
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
