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Shrimp Cocktail

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appetizers•american•contains shellfish, pescatarian
30 minutes•4 servings•

Ingredients

  • 1 cup ketchup
  • 3 tbsp prepared horseradish
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/4 tsp black pepper
  • 6 cups ice cubes
  • 8 cups cold water
  • 2 quarts water
  • 2 tbsp kosher salt
  • 1 each lemon – halved
  • 2 each bay leaves
  • 1 tsp black peppercorns
  • 1 1/2 pounds shrimp – shell-on (~75.5 medium shrimps)
  • lemon wedges – for serving
Shrimp cocktail

Instructions

1. Make the cocktail sauce: In a bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, and black pepper. Cover and chill.

2. Prepare an ice bath: Combine the ice cubes and cold water in a large bowl and set aside.

3. Build the poaching liquid: In a large pot, combine the water, kosher salt, the lemon (squeeze in the juice and add both halves), bay leaves, and black peppercorns. Bring to a boil, then reduce to a gentle simmer and let infuse for 5 minutes.

4. Poach the shrimp: Add the shrimp to the pot, return to a gentle simmer, and cook until just opaque and pink, 1–2 minutes (shrimp should curl into a loose C; internal temperature about 120–125°F).

5. Chill the shrimp: Using a slotted spoon, transfer shrimp immediately to the ice bath and cool completely, about 5 minutes.

6. Peel and devein: Drain the shrimp, peel (leaving the tail segment intact if desired), and remove any visible veins.

7. Serve: Arrange the chilled shrimp on a platter and serve with the cold cocktail sauce and lemon wedges.

Shrimp cocktail is a chilled seafood appetizer built on contrast: crisp, sweet shrimp against a zesty, tangy, horseradish-forward sauce. The shrimp are gently poached just until tender, then rapidly cooled for a firm, juicy bite and clean flavor. The cocktail sauce delivers brightness from lemon, savory depth from Worcestershire, and a pleasant heat that wakes up the palate.

Its history traces to late-19th- and early-20th-century American and British dining, where shellfish “cocktails” were served in stemmed glasses as elegant starters. The format likely evolved from earlier oyster cocktails and became a steakhouse and supper-club staple during the Prohibition and postwar eras. Today it remains a timeless classic at holiday buffets and seafood counters, prized for its simplicity and nostalgic presentation.