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Three shrimp cocktails in glass cups, beautifully garnished with fresh herbs, sit elegantly alongside lemon wedges and a nearby jar of herbs on a pristine white surface.

Shrimp Cocktail

Mandy Applegate
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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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American, Best of British
Servings 4
Calories 117 kcal

Ingredients
 
 

  • 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

Calories: 117kcalCarbohydrates: 11gProtein: 16gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 143mgSodium: 1717mgPotassium: 276mgFiber: 1gSugar: 5gVitamin A: 294IUVitamin C: 28mgCalcium: 84mgIron: 1mg
Keyword shrimp cocktail
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