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Shrimp Cocktail Recipe

$19 Appetizer

About This Dish

Our shrimp cocktail features perfectly cooked jumbo shrimp served chilled with our house-made cocktail sauce. This timeless appetizer showcases the sweet, delicate flavor of premium shrimp paired with a zesty, horseradish-spiked sauce.

Prep Time

20 minutes

Cook Time

5 minutes

Serves

4 people

Ingredients

For the Shrimp:

  • 2 lbs jumbo shrimp (16-20 count), peeled and deveined
  • 1 lemon, halved
  • 2 bay leaves
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon salt
  • Ice for ice bath

For the Cocktail Sauce:

  • 1 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon celery salt

Instructions

  1. Prepare ice bath: Fill a large bowl with ice and cold water. Set aside for cooling the cooked shrimp.
  2. Boil water: Bring a large pot of water to boil. Add lemon halves, bay leaves, Old Bay seasoning, and salt.
  3. Cook shrimp: Add shrimp to boiling water and cook for 2-3 minutes until pink and just cooked through. Don't overcook.
  4. Shock in ice bath: Immediately transfer shrimp to ice bath to stop cooking. Let cool completely.
  5. Make cocktail sauce: Mix ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and celery salt. Adjust seasoning to taste.
  6. Chill and serve: Arrange chilled shrimp on a platter with cocktail sauce in the center. Garnish with lemon wedges.

Chef's Tips

  • Don't overcook shrimp - they should be just pink and firm
  • Ice bath is crucial to stop cooking immediately
  • Make cocktail sauce ahead for flavors to meld
  • Buy shrimp from a trusted fishmonger for best quality
  • Serve on a bed of crushed ice to keep cold
  • Pair with champagne or crisp white wine