Shrimp Cocktail Recipe
Nothing says classic elegance quite like a Shrimp Cocktail Recipe served restaurant-style at home. Bring that iconic chilled shrimp experience to your next gathering or dinner party.
Plump shrimp, zesty cocktail sauce, and fresh lemon come together for a refreshing appetizer everyone loves. Impress guests with a dish that feels indulgent yet takes minutes to prepare.
Star Ingredients for Shrimp Cocktail Recipe
- Shrimp (1 pound, 16–20 count, shell-on) – The main attraction, offering sweet, firm bites that pair perfectly with tangy sauce.
- Old Bay seasoning (1 tablespoon) – Infuses the shrimp with a subtle, aromatic coastal spice.
- Pickling seasoning (1 tablespoon, optional) – Adds extra depth and a slight tang if you want more complex flavor.
- Lemon (½, juiced) – Brightens the shrimp with citrus notes and balances the brine.
- Ketchup (½ cup) – The base of the cocktail sauce, providing rich tomato sweetness.
- Heinz chili sauce (½ cup) – Enhances the ketchup with a touch of heat and depth.
- Worcestershire sauce (2 teaspoons) – Adds umami and savory layers to the sauce.
- Prepared horseradish (3–4 teaspoons) – Gives the cocktail sauce its signature bold, sinus-clearing kick.
- Lemon juice (2 teaspoons) – Freshens up the sauce with extra zest.
Quick & Easy Steps for Shrimp Cocktail Recipe
Start by bringing a large pot of water to a rolling boil with Old Bay, pickling spices, and squeezed lemon. Drop in the shell-on shrimp and cook briefly until they turn firm and pink—just 3–4 minutes.
Once cooked, drain the shrimp immediately and chill them on ice for about 5–7 minutes. Peel and devein for the cleanest presentation. Prepare the cocktail sauce by mixing ketchup, chili sauce, Worcestershire sauce, horseradish, and lemon juice, adjusting spice to taste.
To serve, mound the shrimp on crushed ice with a side of zesty cocktail sauce and extra lemon wedges for that restaurant-worthy look.
Tips & Tricks for the Perfect Shrimp Cocktail
Always cook shrimp with the shells on—this locks in flavor and moisture for a sweeter bite. Skip the ice bath step; instead, chill cooked shrimp on ice only—submerging can dilute their taste.
For extra flavor, consider adding fresh herbs like dill or a splash of white wine to the boiling water. If you’re making the shrimp in advance, keep them tightly covered in the fridge, but don’t prep them more than 8 hours ahead for best taste and texture.
Keeping Shrimp Cocktail Fresh
Store leftover shrimp in an airtight container over crushed ice or in the coldest part of your fridge. Eat within 24 hours for the freshest flavor.
If you need to prepare the cocktail sauce ahead, store it in a sealed jar for up to three days—just give it a quick stir before serving. Avoid freezing cooked shrimp cocktail, as freezing can ruin their tender texture. Serve chilled, never reheated, for the ultimate refreshing appetizer.
Shrimp Cocktail Recipe
Ingredients
- ½ lemon
- 2 teaspoons lemon juice
- 1 tablespoon Old Bay seasoning
- 1 tablespoon pickling spice optional
- ½ cup Heinz chili sauce
- ½ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 pound shrimp 16-20 count, shell on
- 3 –4 teaspoons prepared horseradish adjust to taste
Instructions
- Fill a 3- to 4-quart saucepan with water, then introduce the Old Bay, pickling spice if using, and squeeze in the juice from half a lemon, adding the lemon itself to the pot. Bring this seasoned water to a vigorous boil before gently placing the shrimp into the saucepan. Always retain the shells while cooking and do not devein beforehand. Allow the shrimp to simmer for 3 to 4 minutes, judging doneness by firmness rather than softness; if the pan is crowded, wait for the water to return to a boil and extend cooking by an additional 1–2 minutes if necessary. Once cooked, drain the shrimp immediately using a colander. Avoid plunging the shrimp into ice water, as rapid chilling diminishes their flavor. Instead, toss the hot shrimp with ice in a large bowl or the colander itself, permitting them to chill naturally for 5–7 minutes as the ice melts away. Once adequately cooled, peel and devein the shrimp. This step may be completed in advance, but do not cook the shrimp more than eight hours prior to serving. Present the chilled shrimp atop crushed ice, accompanied by fresh lemon wedges and the prepared cocktail sauce. For the sauce, thoroughly combine the ketchup, chili sauce, Worcestershire sauce, horseradish, and lemon juice in a small bowl, adjusting the horseradish quantity to your preferred level of heat. Keep chilled until ready to serve.
