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Shrimp Cocktail with Homemade Cocktail Sauce Recipe

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4.2 from 49 reviews

This classic Shrimp Cocktail recipe features perfectly poached jumbo shrimp served chilled with a tangy, spicy homemade cocktail sauce. The shrimp are simmered in a flavorful poaching liquid and paired with a zesty sauce made from ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce for a refreshing appetizer that's elegant and easy to prepare.

Ingredients

Shrimp and Poaching Liquid

  • 2 teaspoons kosher salt
  • 1 lemon, halved
  • Optional: flavor-boosters for poaching liquid, such as garlic, ginger, onion, peppercorns, coriander seeds, and fresh herbs
  • 2 pounds jumbo shrimp (tail-on and deveined)
  • Extra lemon wedges for serving

Cocktail Sauce

  • 1 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon hot sauce (like Tabasco), or more to taste

Instructions

  1. Prepare the Poaching Liquid: In a large pot, add water and season with 2 teaspoons kosher salt and the halved lemon. Optionally add flavor-boosters such as garlic, ginger, onion, peppercorns, coriander seeds, and fresh herbs to infuse additional flavor into the poaching liquid.
  2. Poach the Shrimp: Bring the water to a gentle simmer over medium heat. Add the jumbo shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Avoid overcooking to keep them tender.
  3. Chill the Shrimp: Immediately transfer the shrimp to an ice bath or a bowl of ice water to stop the cooking process and chill them thoroughly for serving.
  4. Prepare the Cocktail Sauce: In a bowl, stir together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust the hot sauce to your preferred spice level.
  5. Serve: Arrange the chilled shrimp on a serving platter with extra lemon wedges. Serve alongside the homemade cocktail sauce for dipping.

Notes

  • Use tail-on shrimp for a more elegant presentation and easier handling while eating.
  • Do not overcook shrimp; remove them from the heat as soon as they turn pink to prevent rubbery texture.
  • Customize the cocktail sauce by adjusting horseradish and hot sauce quantities to taste.
  • Poaching liquid flavor-boosters are optional but add depth of flavor to the shrimp.
  • Chilled shrimp cocktail is best served fresh, but shrimp can be stored in the refrigerator in an airtight container for up to two days.

Find it online: https://recipethrive.com/shrimp-cocktail-with-homemade-cocktail-sauce-recipe/