![Shrimp cocktail with three dipping sauces on a platter.](https://assets.epicurious.com/photos/64b9749a375c227e8c54b396/1:1/w_2560%2Cc_limit/ShrimpCocktail_RECIPE_071823_57018.jpg)
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Active Time
20 minutes
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Total Time
25 minutes (plus chilling)
A good shrimp cocktail recipe comes down to several key details. For starters, you need to pick the right shrimp: Smaller varieties won’t do the job and risk overcooking. Their small shape also makes them less than ideal for scooping up the sauce. Instead, stick to larger shrimp varieties such as extra-large (16/20) or jumbo (10/15). The latter is preferred and will create the most impressive presentation, but the extra-large variety will work just fine if you can’t track down jumbo. Shell-on, deveined shrimp are ideal for this recipe; the shells flavor the poaching liquid while also protecting the shrimp so that they remain picture-perfect after cooking. The poaching liquid also deserves attention: A generous amount of salt and sugar ensures the shrimp come out properly seasoned while a touch of Old Bay gives them a hint of spice. Adding either ice or cold water to the poaching liquid as soon as the shrimp are done is key. This stops the cooking process and guarantees the shrimp remain tender and don’t turn rubbery.
Of equal importance is the cocktail sauce. The version here, which skews heavy on the lemon and horseradish, is fresh, zingy, and the ideal foil for rich shrimp. It’s the retro cocktail sauce you know and love, reformulated with a brighter, punchier kick. For the most festive presentation, serve your shrimp over crushed ice with plenty of lemon wedges. While you can serve shrimp cocktail with just the classic red sauce for dipping, offering it with additional sauces such as ourEasy Green Cocktail SauceandOld Bay Remouladecreates an instant party.
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What you’ll need
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Old Bay
$4 At Amazon
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Heinz Tomato Ketchup
$3 At Amazon
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Worcestershire
$4 At Amazon
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Celery Salt
$3 At Amazon
Ingredients
4 servings
Shrimp
Sauce and Assembly
Shrimp
Step 1
Scoop 8 cups ice into a bowl; set aside. (Alternatively, measure out 8 cups cold water; set aside.) Combine ⅓cup Diamond Crystal or 3 Tbsp. Morton kosher salt,¼ cup sugar,2 Tbsp. Old Bay seasoning, and 6 cups water in a medium saucepan. Cut2 lemonsin half; squeeze juice into pan, then add lemon halves. (It’s okay if there are seeds in the liquid.) Bring to a boil, stirring to dissolve salt and sugar.
Step 2
Add1½ lb. extra-large or jumbo shrimp, deveined (about 16 to 20 if using extra-large, or 10 to 15 if using jumbo)to pan and cook until pink and starting to curl, about 3 minutes. Immediately add reserved ice (or cold water) and transfer pan to the fridge or freezer. Let shrimp sit 10 minutes.
Step 3
Drain shrimp, then pat dry and peel, leaving the tails on. Place in an airtight container and chill until ready to serve.
Do Ahead:Shrimp can be cooked and peeled 1 day ahead. Keep chilled.
Sauce and Assembly
Step 4
Mix1 cup ketchup,3 Tbsp. prepared horseradish,2 tsp. finely grated lemon zest,2 Tbsp. fresh lemon juice,1 Tbsp. Worcestershire sauce,1½ tsp. hot sauce (preferably Tabasco),½ tsp. freshly ground pepper, and½ tsp. celery saltin a medium bowl to combine (you should have about 1½ cups cocktail sauce).
Step 5
Arrange shrimp on a bed of crushed ice in a large bowl. Serve withlemon wedges, cocktail sauce and/orGreen Cocktail Sauceand/orOld Bay Remouladeif desired.
Do Ahead:Cocktail sauce can be made 5 days ahead. Cover and chill.
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Reviews (1)
Back to Tophonestly boiling shrimp for 3 minutes will kill them... follow the instructions from the BA test kitchen Brad Leone or Molly Baz.. why recreate the best...
nickknyc
nyc
8/3/2023