Shrimp cocktail is a refreshing and flavorful appetizer that’s perfect for any occasion. Juicy shrimp are served chilled with a zesty and spicy cocktail sauce for the ultimate bite. It’s easy to make and comes together in minutes!
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Shrimp cocktail is one of my favorite appetizers to make because it’s so easy yet feels a little fancy. I love the mix of chilled shrimp with the bold, zesty cocktail sauce—it’s the kind of thing that disappears fast at my table. I usually make this when I want something light but flavorful, especially in warmer months when I’m craving fresh, cool dishes, or I make it as a festive appetizer during the holidays.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp Cocktail
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love making shrimp cocktail because it’s fast, fresh, and always a hit. Here’s how to do it:
Boil the Shrimp
Fill a large pot with water and bring it to a rolling boil. Add sliced lemon, minced garlic, a bay leaf, and salt. This flavors the shrimp as they cook.
Cook Until Pink
Toss in the shrimp and let them cook for 2–3 minutes until they turn pink and opaque. Keep an eye on them—you don’t want overcooked, rubbery shrimp.
Chill the Shrimp
Drain the shrimp and immediately transfer them to a bowl of ice water. This stops the cooking process and keeps them firm and juicy. Let them chill for a few minutes.
Make the Cocktail Sauce
In a small bowl, stir together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Season with salt and black pepper to taste. Adjust the heat level depending on how spicy you like it.
Serve and Enjoy
Arrange the chilled shrimp on a platter with lemon wedges and fresh parsley. Serve with the cocktail sauce in small bowls for dipping, and enjoy!
Shrimp Cocktail
Add Preferred SourceIngredients
- 1 pound large shrimp peeled and deveined, tails left on
- ½ lemon sliced
- 2 cloves garlic minced
- 1 bay leaf
- ½ tablespoon salt
For the Cocktail Sauce:
- ¼ cup ketchup
- 2 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- ½ tablespoon Worcestershire sauce
- ¼ teaspoon hot sauce
- Salt and pepper to taste
- 1 lemon cut in wedges
- Fresh parsley
Instructions
- In a large pot, bring water to a boil. Add lemon slices, minced garlic, bay leaf, and salt.½ lemon, 2 cloves garlic, 1 bay leaf, ½ tablespoon salt
- Once boiling, add the shrimp and cook until pink and fully cooked, about 2–3 minutes. Avoid overcooking.1 pound large shrimp
- Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking and keep them firm.
- In a small bowl, mix ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Season with salt and pepper to taste.¼ cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons lemon juice, ½ tablespoon Worcestershire sauce, ¼ teaspoon hot sauce, Salt and pepper
- Arrange the chilled shrimp on a serving platter. Serve with the cocktail sauce, lemon wedges, and fresh parsley.1 lemon, Fresh parsley
Video
Notes
- Use fresh shrimp if possible: They have the best flavor and texture, but frozen shrimp work too. Just thaw them first.
- Pre-cooked shrimp: You can use pre-cooked shrimp, but fresh-cooked shrimp have better flavor and texture. If using pre-cooked shrimp, just chill them and serve with the cocktail sauce.
- How to peel and devein shrimp: Use a small knife or shrimp deveiner to remove the shell and the dark vein along the back. You can leave the tails on for presentation or remove them if you prefer.
- Don’t skip the ice bath: This keeps the shrimp firm and prevents them from overcooking.
- Spicier: Add extra horseradish, a few dashes of Tabasco, or even a pinch of black pepper for a stronger kick.
- Try extra add-ins: A little lime juice, diced avocado, or chopped cucumber can add even more tastes and textures.
- Serve it chilled: This dish is best when everything is nice and cold.
- Get creative with flavors: Swap the traditional cocktail sauce for a Mexican-style version with Clamato, tomato, onion, and fresh cilantro. Or drizzle a little olive oil and chili sauce over the shrimp for extra flavor.
- Make ahead: Cook and chill the shrimp a few hours in advance. Store them separately from the sauce and assemble just before serving for the best texture and freshness.
Storage Instructions
Shrimp should be kept in an airtight container in the fridge and eaten within two days. Keep the cocktail sauce separate – it can be used as a dip or a spread for other meals too. If the shrimp start smelling too strong, it’s time to toss them.Nutrition
Recipe Notes and Tips
I love how easy this recipe is, but a few simple tips make it even better:
- Use fresh shrimp if possible: They have the best flavor and texture, but frozen shrimp work too. Just thaw them first.
- Pre-cooked shrimp: You can use pre-cooked shrimp, but fresh-cooked shrimp have better flavor and texture. If using pre-cooked shrimp, just chill them and serve with the cocktail sauce.
- How to peel and devein shrimp: Use a small knife or shrimp deveiner to remove the shell and the dark vein along the back. You can leave the tails on for presentation or remove them if you prefer.
- Don’t skip the ice bath: This keeps the shrimp firm and prevents them from overcooking.
- Spicier: Add extra horseradish, a few dashes of Tabasco, or even a pinch of black pepper for a stronger kick.
- Try extra add-ins: A little lime juice, diced avocado, or chopped cucumber can add even more tastes and textures.
- Serve it chilled: This dish is best when everything is nice and cold.
- Get creative with flavors: Swap the traditional cocktail sauce for a Mexican-style version with Clamato, tomato, onion, and fresh cilantro. Or drizzle a little olive oil and chili sauce over the shrimp for extra flavor.
- Make ahead: Cook and chill the shrimp a few hours in advance. Store them separately from the sauce and assemble just before serving for the best texture and freshness.
How to Store Leftover Shrimp Cocktail
If you have leftovers, store them properly to keep them fresh. Shrimp should be kept in an airtight container in the fridge and eaten within two days. Keep the cocktail sauce separate – it can be used as a dip or a spread for other meals too. If the shrimp start smelling too strong, it’s time to toss them.
What to Serve With Shrimp Cocktail
Shrimp cocktail is great on its own, but it pairs well with plenty of fresh and flavorful sides. I love serving it with crisp cucumber slices and creamy avocado for a light, refreshing bite. If you want something crunchy, tortilla chips or crackers are perfect for scooping and adding crunch.
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