shrimps_cocktail

Shrimp with Cocktail Sauce

Ingredients

• 1 lemon
• Kosher salt
• 2 pounds large shrimp in the shell (about 30)
• 1/2 cup chili sauce (recommended: Heinz)
• 1/2 cup ketchup (recommended: Heinz)
• 3 tablespoons prepared horseradish
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (recommended: Tabasco)

Directions

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

2004, Ina Garten, All Rights Reserved

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Shrimp Cocktail

This shrimp cocktail recipe will kick off any party—just don't forget the cocktail sauce.

Ingredients

Recipe Preparation

Fill a large pot three-quarters full with water; squeeze juice from lemon halves into pot and add lemon halves. Add onion and next 3 ingredients to pot. Bring to a boil over high heat, then reduce heat to medium; simmer for 5 minutes for flavors to blend.

Add shrimp; cook until just opaque in center, 2-3 minutes. Drain and transfer shrimp to a large bowl of ice water; let cool. Drain again. Peel; devein, leaving tails intact. DO AHEAD Shrimp can be poached 1 day ahead. Cover and chill.

Arrange shrimp over a bed of ice. Serve with Classic Cocktail Sauce and Lemon-Tarragon Vinaigrette.

For 20 people, buy 4 pound shrimp. For 30, buy 6 pound shrimp. Cook in batches. Place some shrimp on a platter of ice; refrigerate the rest for replenishing.

Nutritional Content

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Shrimp Cocktail

Ingredients (13)

For the shrimp:

• 8 cups (2 quarts) water
• 1/2 cup dry white wine
• 1 medium lemon, thinly sliced
• 3 fresh Italian parsley sprigs
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 1 1/2 teaspoons kosher salt
• 2 pounds (21/25-count) shrimp, peeled except for the tails and deveined

For the cocktail sauce:

• 1 1/2 cups ketchup
• 1/4 cup prepared horseradish
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon Tabasco

• Calories 189
• Fat 1.74g
• Saturated fat 0.44g
• Trans fat 0.03g
• Carbs 21.04g
• Fiber 1.12g
• Sugar 13.93g
• Protein 21.58g
• Cholesterol 190.51mg
• Sodium 1457.83mg
• Nutritional Analysis per serving (6 servings)Powered by

This easy shrimp cocktail recipe starts by bringing water, wine, lemon, parsley, bay leaves, and peppercorns to a boil. The liquid is then removed from the heat and the shrimp tossed in to gently poach. We skip the fussy ice bath and opt for easy cooling on a baking sheet. While the shrimp chill in the fridge, mix up a simple, classic horseradish cocktail sauce for dipping.

What to buy: When purchasing shrimp, the most reliable way to determine sizing is by the “count,” or number of shrimp per pound. For example, a 21/25 count means there are 21 to 25 shrimp per pound. For this recipe, you’ll need 2 pounds of 21/25-count shrimp.

Game plan: This recipe can be made up to 1 day ahead and refrigerated.

Instructions

1. 1 Stir all the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Serve the shrimp with the sauce for dipping.

Shrimp Cocktail Recipe

I love shrimp cocktail! What could be easier and more delightful than a classic shrimp cocktail to start off your meal? A quintessential appetizer that is so easy to make and is ready in minutes. I also like to serve this easy-to-make appetizer for every special occasions with family and friends. Plus this delicious shrimp cocktail will not wreck your diet.

When purchasing fresh or frozen shrimp, the most reliable way to determine sizing is by the “count,” or number of shrimp per pound. I prefer to use 12 to 15 count shrimp, but 16 to 20 count will also work. To me, the bigger the shrimp, the better!

Please do not overcook your shrimp. Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes – when they curl and turn pink, they are done. Only simmer in lightly salted water just until they just start to turn pink, approximately 2 to 3 minutes. Properly cooked shrimp are firm with a gentle curve shape (like the letter “C”). Immediately remove from heat. Drain and rinse shrimp in a colander under cold running water. Remember, If you overcook shrimp, they taste like rubber.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Shrimp Cocktail Recipe:

Prep Time: 10 minutes

Yield: 4 Servings

Fresh or frozen cooked and cleaned shrimp with tails-on and thawed*

Cocktail Sauce (see recipe below)

Fresh parsley for garnish

Fresh lemon slices for garnish

* If your shrimp are frozen, thaw overnight in the bag in the refrigerator, or remove shrimp from bag, thaw in a colander or strainer under cold running water for about three minutes. Use immediately.

Prepare Cocktail Sauce. Place cocktail sauce in a martini glass, drinking glass, or any decorating bowl.

Place several fresh shrimp on the rim of the glass with the tails on the outside.

Make one cut in each lemon slice starting at the center and cutting through to the outside. Place a cut lemon slice on each glass where you made the cut so that it stands up. Add a sprig of parsley and serve.

Makes 4 servings.

Cocktail Sauce Recipe:

1/2 cup chili sauce or catsup

2 tablespoons hot cream-style horseradish

1/4 teaspoon granulated sugar

1/2 teaspoon coarse salt

1/2 teaspoon freshly-cracked black pepper

2 teaspoons freshly-squeezed lemon juice

1/2 teaspoon Worcestershire Sauce

2 garlic cloves, minced

In a small bowl, mix ingredients together to taste, cover and chill until ready to serve and to develop flavor.

Source: Photo from Whole Foods Marketplace.

Comments and Reviews

One Response to “Shrimp Cocktail Recipe”

One of the great recipe with shrimp I have found on the web. Really looks deliciuos. I need to try this at home today.

Recipe: Classic Shrimp Cocktail Sauce

Never underestimate the power of a simple shrimp cocktail sauce to get a party going. Not only is this appetizer absolutely perfect with a dry martini, but guests will flock to the platter and sing your praises — all for a five-ingredient sauce made in 30 seconds from the contents of your condiment shelf.

The beauty of the cocktail sauce lies in its balance of ingredients: sweet ketchup, spicy horseradish and hot sauce, salty and umami-rich Worcestershire sauce, and a squeeze of sour lemon. Think of the recipe below as a jumping-off point — taste it and keep tweaking until you're happy with the flavors. Everyone's cocktail sauce is a little different.

One last note: Poaching the shrimp is traditional, certainly, but not by any means obligatory. Personally, I prefer to pan-fry the shrimp to give them a little color and roasted flavor — this is what I did for the gorgeous shrimp in these photos. If you're making a lot of shrimp for a crowd, I like the convenience of roasting them on a sheet pan.

Classic Shrimp Cocktail Sauce

2 tablespoons horseradish, plus more to taste

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

Whisk together all the ingredients in a bowl. Taste and add more horseradish or any of the other ingredients to suite your taste. When you're happy with the sauce, transfer it to a small serving bowl.

Cook the shrimp by poaching them in boiling water, pan-frying them on the stovetop, or roasting them in the oven until opaque. Arrange the shrimp around the cocktail sauce and serve hot or cold.

Recipe Notes

• Make-Ahead: The cocktail sauce can be made up to a week ahead and kept refrigerated. The shrimp can be cooked a day ahead and served cold.

• Calories 78
• Fat 0.9 g (1.4%)
• Saturated 0.2 g (1.1%)
• Trans 0 g
• Carbs 5.4 g (1.8%)
• Fiber 0.2 g (0.7%)
• Sugars 3.5 g
• Protein 11.8 g (23.6%)
• Cholesterol 107.2 mg (35.7%)
• Sodium 644.5 mg (26.9%)

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Shrimp Cocktail

This shrimp cocktail? It renders me speechless. I have never, ever in my life had such delicious, succulent shrimp. Ever.

In fact, I am laughing that I actually went ahead and put that this recipe serves 6 to 8 because honestly, I will not admit to you that I ate all but 7 shrimp before my husband got home from work. Ok, so I just admitted it.

But in my defense, the inhale occurred over several hours and in addition, shrimp is lowfat and healthy-ish, right?

Either way, I feel no guilt because I want to weep with joy at how delicious this shrimp cocktail is. And that’s just the shrimp! The cocktail sauce? Drinkable. And so easy, you’ll wonder why you would need to buy it ever again.

To be fair, shrimp cocktail has not been on my bucket list of things to make. We hardly ever buy it from the store (probably because it’s pretty nasty – limp, mushy shrimp and mysterious cocktail sauce).

But when I spied this in Cook’s Country, it looked so appealing (and so fabulously simple) that I made it that same day.

Really…if you are even thinking about serving shrimp cocktail in the remainder of your lifetime, do me a favor and make this instead of buying something questionable at the store.

You’ll be so amazed by the deliciousness, you’ll probably want to call and offer me your firstborn child or millions of dollars, but please, refrain. I already have plenty of my own children and I can’t ethically take your money because the recipe isn’t my own creation.

All you need to do is simply email and say you had a hard time not eating every last shrimp, also, and I will feel justified and happy.

This lovely shrimp cocktail is headed to the Best Recipe section immediately.

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The Best Shrimp Cocktail

Ingredients:

• 2 pounds deveined, shell-on jumbo shrimp (16 to 20 per pound)
• 2 1/2 tablespoons salt
• 10 sprigs fresh thyme
• 2 teaspoons peppercorns
• 3 bay leaves
• 1/2 teaspoon celery seed
• 8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)
• 8 cups ice

Cocktail Sauce:

• 1 cup ketchup
• 1/4 cup prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper

Directions:

1. Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the water registers 170 degrees and the shrimp are just beginning to turn pink, 5 to 7 minutes.
2. Remove the pot from the heat and add the lemon peels, juice and lemon halves that have already been juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes. Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve.
3. For the cocktail sauce, whisk all the ingredients together until combined. Store in the refrigerator until ready to serve with the shrimp.

The shrimp and sauce may be made up to 24 hours in advance and refrigerate. If you can’t find shrimp that are deveined, simply cut through the top of the shell along the vein line (leaving the shell on the shrimp), and remove and discard the vein.

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35 comments on “Shrimp Cocktail”

Amazing taste!! What a wonderful way to spruce up a regular shrimp cocktail!

Silly question on this… I buy my Shrimp at Costco and it only comes peeled. You recommend shell-on but do you think it would make much of a difference if its already off? I am cheap and don’t want to waste 2 lbs. of shrimp finding out the hard way! 😉 Thanks!!

Hey Pam – that’s a good question. You sound a lot like me which means I say go for it and use the Costco kind. I would keep a close eye on the shrimp as they cook – my guess is the time may need to be cut down since the shell is off.

Will do. Thank you!!

I didn’t have any thyme, or celery seed, or lemons (I did have lemon juice!), but I otherwise followed your instructions…

I’d never actually made my own cocktail shrimp before — who knows why not — but these were great! I will not buy shrimp cocktail again.

We made this yesterday and it was a huge hit! Thank you for this recipe! We will be making this again!

Can’t wait to try this. I found a slightly different version online and made it last Christmas: bottle of beer, 1 T each peppercorns and red pepper flakes, 2 bay leaves. Bring to a boil. Simmer shrimp for 5 min. Drain. I think the lemon flavor will add a punch to the shrimp. And thanks for the cocktail sauce recipe. It sounds easy and is made with ingredients that I already have in the kitchen. This is going on the Thanksgiving menu.

This is the best shrimp cocktail I have ever tasted! I have made it twice already. I will be posting the recipe tomorrow and linking back to you. Thanks again for an awesome recipe!

Ugh! I just read that again, not sure why I thought that. Please excuse the embarrassing question. I’ll blame it on lack of sleep. LOL

Can we eat them as soon as they are chilled or do we have to wait a full 24 hours. I may have understood that wrong.

I had planned to make this for a New Year’s Eve get-together at a friend’s house last night, but then we stayed home with a sick kid. So I had $14 of shrimp in my fridge and decided to go ahead and make it anyway today. I’m not much of a seafood connoisseur, but I will say that it was definitely tasty, if a bit salty. (Maybe that had something to do with my shrimp?) I was about a tablespoon short on my horseradish, but the kind I had was “extra hot” so my sauce came out nice and spicy. I’d still use less next time.

Mel, you are my go to girl for all meals. I have loved absolutely everything that I have gotten from your blog. With that said, I’m looking for a go to shrimp and grits recipes. Any ideas?

Oh.My.God! This is freakin’ outstandingly delicious!! I just made it for hubby. He loves cocktail sauce and he is raving about this. The shrimp–to-die-for tasty! Soooooooo glad you shared this.

I love the way the shrimp came out. First I cleaned and peeled shrimp but left the tail on. Then I brined the shrimp for 1/2 hour in equal parts of kosher salt and sugar and 4 cups water. Then drained and followed above recipe! Awesome. Makes even farm raised shrimp taste good!

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Maybe it’s because I’m from New Orleans that I find it funny that you would even purchase Shrimp Cocktail already made in the grocery store. (I refuse to purchase canned crab meat, but I do have the access to fresh crab meat.) It’s just way to easy to make. It is much easier to peel the shrimp raw than cooked – you can still leave the tails on with one section of the shell. Leaving the shell on while boiling them doesn’t add to the flavor. There are times when the Cocktail also includes shredded Iceberg lettuce. I’ll have to try it with the Old Bay, all the other ingredients are normal to the sauce. Shrimp Remoulade is another fantastic appetizers/salad. There are times I make it for a meal. The Remoulade is not made with Thousand Island dressing as another said that’s all they get where she lives. If you are interested I can share a normal Remoulade recipe and/or a Blanc Remoulade sauce recipe with you if you would like to try them. I also do not like the China shrimp or crawfish — Louisiana Gulf shrimp are really the very best shrimp in the world. Also, Mel if you are interested in some authentic south Louisiana recipes let me know – my mother was Cajun.

Where did you get your shrimp? Festival, Sams?

Is it just me, or are there others out there that refuse to eat shrimp from Asia? They just don’t respect their water quality like we do in this country. I only eat Gulf shrimp. My local grocery store (Safeway) carries nice large Gulf shrimp. Very good! N

This looks delish! Wish I could make it, but can’t since my hubby is allergic to shellfish. 🙁 Bummer. I have to get my fix when I go out to eat occasionally.

I’m not a big fan of boiled shrimp, so I think I’m going to try to bake the shrimp on a sheet pan instead. I like how they get the little bits of brown on the edges which in turn just means more flavor! And I’ll combine the other ingredients for the shrimp along with a bit of oil as a marinade for the shrimp prior to baking. Do you think this would be just as good?

Sarah – honestly, I think boiling the shrimp in the herbs and other flavors is what makes it so delicious. So I don’t think I’d like baking it quite as much, but then again, I like boiled shrimp. I’m sure if you prefer shrimp baked that way, it will still be great.

My husband doesn’t eat shrimp so I will be able to eat them all – totally guilt free. Seriously, this post couldn’t be more timely since I’m sure many of us will be wanting to serve shrimp at some point this holiday season. Thanks!

To substitute for Old Bay (which I don’t buy because this is cheaper and just as good), mix together 1 part garlic salt, 1 part onion powder, one part ground celery seeds (not salted), 1/2 part cayenne pepper (or to taste), and 1 part sweet paprika. Save any leftover in a tightly closed jar in the fridge for ever.

Esther – I actually use the black peppercorns. I think Catherine’s idea of making your own Old Bay seasoning would probably work out best since I don’t know any great substitutions.

Reply to Esther about finding an alternative to Old Bay Seasoning. I searched the internet for a homemade copy of Old Bay and found this:

The reason I was searching for an alternative is because I am very sensitive to MSG (monosodium glutamate) and, although MSG is not listed on Old Bay’s ingredients, I am suspicious of any seasoning mix that is “THAT” good. Since there are other additives that give the same effect as MSG, but aren’t called MSG, food manufacturers can put it in their product without actually listing it transparently. I don’t want to take any chances, so if I make this shrimp cocktail, I will try it with the homemade version of Old Bay. Hope that helps somebody.

We even love the limp shrimp cocktail, so I can hardly wait to try this. It looks perfect for a New Year’s Eve treat!

I love to make shrimp cocktail for two for a fancy date night dinner. I can see that I won’t have to scale this recipe down, as it really only serves two 😉

Hi Mel, this sounds really good! I love shrimp cocktail, but all we get here is just shrimp with thousand island sauce.. So ya, blah. Just need to clarify two things – by peppercorn, you mean the white ones yes? And we dont have old bay seasoning here, wht would be a good alternative? Thanks!

I’ve never made my own shrimp cocktail, I always buy the pre-cooked kind. I must give this a try! My husband kind of got re-hooked on shrimp cocktail when we took a cruise a few months back 🙂

I think I drooled just reading your description. This will be a “must try” at our house. I wasn’t sure if you knew that Annie’s in town has a lot of seafood. When I feel like a splurge, I buy from there. 🙂

I love shrimp cocktail..Im always hovering around it! I can’t wait to try this one!

I made this last month and it was fabulous. Best shrimp cocktail ever! And I’m not a huge fan of shrimp cocktail, primarily because, as you said, it’s pretty blah when you buy it at the store. I completely understand why you nearly ate the whole batch.

I couldn’t find shrimp with the shell on around where we live, so I just used shrimp with tail on/deveined/no shell and it was fine.

This looks delicious, Melanie! I love the addition of the Old Bay in the cocktail sauce!

Oh, this is the same recipe we use and I can agree…. best shrimp cocktail EVER.

Hello, Hello!

I'm Mel, lover of great food, easy recipes and dark chocolate. I'm also a busy mom to 5 kids (+ 16 chickens, 4 cows, 1 dog, 1 cat, 1 beardie, and about 10,423 honey bees)! It's a bit crazy, a lot yummy, and very real around here.

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(Shrimp) Cocktail Sauce

Recipe by Darlene Summers

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(Shrimp) Cocktail Sauce

YIELD:

Ingredients Nutrition

• 1 cup catsup
• 1 -2 tablespoon horseradish (to your taste)
• 1 tablespoon lemon juice
• 1 ⁄₂ teaspoon Worcestershire sauce
• 1 ⁄₄ teaspoon salt
• 1 dash pepper

Directions

1. Mix all ingredients and chill.
2. When ready to serve dip shrimp and enjoy.

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Nutrition Info

Serving Size: 1 (275 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 163.9 Calories from Fat 5 3% Total Fat 0.6 g 0% Saturated Fat 0.1 g 0% Cholesterol 0 mg 0% Sodium 2220 mg 92% Total Carbohydrate 42.5 g 14% Dietary Fiber 0.9 g 3% Sugars 37.7 g 150% Protein 2.9 g 5%

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Vodka-Poached Shrimp with Bloody Mary Cocktail Sauce

This vodka-infused spin on a classic shrimp cocktail is just the thing to give your guests the chills.

Ingredients

• 1/2 cup vodka
• 1/2 lemon
• 2 teaspoons sea salt
• 1/2 teaspoon black peppercorns
• 24 peeled and deveined jumbo raw shrimp with tails
• Bloody Mary Cocktail Sauce

How to Make It

Combine first 4 ingredients in a large saucepan; bring to a boil over medium-high heat. Add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain. Chill shrimp 1 hour. Serve with Bloody Mary Cocktail Sauce.

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Traditional Mexican Shrimp Cocktail

Recipe by Mike 2

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Traditional Mexican Shrimp Cocktail

SERVES:

Ingredients Nutrition

• 1 (48 ounce) can V8 vegetable juice (spicy if desired)
• 2 avocados, chopped
• 2 cucumbers, seeded and chopped
• 1 medium red onion, chopped
• 1 ⁄₂ bunch cilantro, chopped
• 1 lb large shrimp, peeled, de-veined and steamed
• 2 limes, quartered
• 4 dashes Tabasco sauce

Directions

1. Mix all ingredients in a large nonreactive container.
2. Chill and serve with limes and Tabasco sauce.
3. * Do not over-cook the shrimp, as they will become tough!
4. Be careful when steaming the shrimp; you do not want it tough.

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Nutrition Info

Serving Size: 1 (513 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 350.7 Calories from Fat 148 42% Total Fat 16.5 g 25% Saturated Fat 2.4 g 11% Cholesterol 143.2 mg 47% Sodium 1332.5 mg 55% Total Carbohydrate 36.8 g 12% Dietary Fiber 11.7 g 46% Sugars 16.2 g 64% Protein 21.2 g 42%