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Learn all our tips and tricks to make perfect Shrimp Cocktail for your next party. It’s easy!
The Ultimate Party Appetizer
Every party and holiday meal at our house includes Shrimp Cocktail served as an appetizer. It has tender poached shrimp served with a zesty cocktail sauce, then served over ice with lemon wedges on the side.
As elegant as it is, Shrimp Cocktail is one of the easiest appetizers to make. I’m not talking about buying cooked shrimp and a jar of cocktail sauce (although you can certainly do that if you wish.)
Today, we’re sharing all our tips and tricks below to show you how to make it at home with fresh or previously-frozen shrimp and a homemade cocktail sauce.
Why you’ll love Shrimp Cocktail
- The tender juicy cooked shrimp and the zesty cocktail sauce are perfect together.
- This appetizer is elegant – but super easy to make.
- You can serve it in a large bowl for a crowd, or make smaller portions and serve in individual glasses for a dinner party.
Shrimp Buying Guide
- We always buy frozen, shell-on, uncooked shrimp for this recipe. Frozen shrimp is typically flash-frozen shortly after the catch so it retains its quality even after thawing at home.
- Fresh shrimp can also be used in this recipe – just make sure you are buying it from a reputable seafood market.
- Frozen shrimp is sold with a number printed on the bag that corresponds to the number of shrimp per pound. For example, we use 16-20 shrimp in this recipe – meaning you should find between 16 and 20 shrimp in a one pound bag, or 32 to 40 shrimp in a two pound bag. The higher the number on the bag, the smaller the shrimp. The lower the number on the bag, the larger the shrimp.
- An individual shrimp is classified as a “U”, so a one-ounce shrimp is a U-16. A two-ounce shrimp is a U-8, etc. – you might see recipes that call for a certain number of “U-16” shrimp as an example.
- Look for de-veined frozen shrimp – the tail and outer shell should still be intact with a small slit cut into the outer arch of the body where they removed the vein of the shrimp.
Key Ingredients & Substitutions
- Shrimp – Buy frozen 16/20 raw shell-on deveined shrimp. Fresh shrimp can also be used (see Shrimp Buying Guide above).
- Fresh Lemons – These are used to poach the shrimp as well as to serve in wedges with the shrimp cocktail.
- Cocktail Sauce – Make your own following this recipe. You’ll need ketchup, Worcestershire sauce, lemon juice and lemon zest, and prepared horseradish.
- Ice – You’ll cool the shrimp in an ice bath after cooking, and more ice is used for serving.
Special Tools Needed
- Large Pot
- Spider Strainer or Long-Handled Slotted Spoon
- Colander
- Large Bowl – For the ice water bath.
How do I Peel the Shrimp?
How do I make Shrimp Cocktail?
- Thaw the shrimp if frozen.
- Peel off the shell, leaving the tail piece intact to use as a handle when they are lifted to eat. Freeze shells to make fish stock or discard.
- Bring a pot of water to boil with a lemon cut in half added to the water.
- Have a bowl of ice water standing by, as well as a colander.
- Once water is boiling, add half the peeled shrimp and cook 1 ½ to 2 minutes, or until they turn from opaque to white.
- Use a spider or strainer to quickly remove cooked shrimp into the ice water. Let them sit in the ice bath for just two minutes, then remove to the colander. After draining, keep cold in the refrigerator until serving.
- Once the water is back to a boil, repeat with the remaining shrimp.
- Serve the chilled cooked shrimp over ice with a bowl of cocktail sauce and lemon wedges on the side.
Tips & Tricks
- Watch the shrimp closely once you start cooking them in the boiling water. The 16/20 shrimp will be cooked in under two minutes.
- If you are making this recipe with larger shrimp, the cooking time will be longer. If making this with smaller shrimp, the cooking time will be less.
Frequently Asked Questions
- Can I make Shrimp Cocktail ahead of time? Yes, you can prepare these earlier in the day and keep chilled.
- How do I store leftovers? Store cooked shrimp covered and refrigerated for up to two days. Note that you probably should not keep the cocktail sauce that has been used for dipping the shrimp at your party – it’s best to discard that for safety reasons. (To avoid waste, we only put out a portion of the cocktail sauce at our parties, and refill as needed.)
- Can I freeze? Yes, cooked shrimp freezes well in an airtight bag or container. Just note that the texture may change slightly if the shrimp is left in the freezer for a very long time.
You might like these other Shrimp Recipes:
How to Make Shrimp Cocktail
Learn all our tips and tricks to make perfect Shrimp Cocktail for your next party. It’s easy!
Prep: 30 minutesCook: 5 minutesTotal: 35 minutes
Ingredients
Instructions
- Thaw the shrimp under refrigeration, not at room temperature.
- Hold each piece with the cut facing you and using two thumbs, fold back the shell. Then break it off just under the tail, leaving the tail piece intact.
- Freeze the shells for future fish stock or discard.
- Bring a six-quart pot of water to a boil. Cut a lemon in half and add to the boiling water.
- Have a bowl of ice water and a colander standing by.
- Plunge half the shrimp in and move around with a spider or strainer.
- They will turn from opaque to white in about 1 ½ to 2 minutes. They will be cooked before the water comes back to a boil.
- Use the spider to remove the shrimp to the ice water bath and let them sit in the cold water for two minutes, then remove to the colander with the spider. Place into a bowl or platter and refrigerate.
- Once the water is back to a boil, repeat with the remaining shrimp.
- When ready to serve, lay out ice on a platter or bowl, top with shrimp and have the cocktail sauce close by or in the center of the shrimp platter.
- Decorate the bowl or platter with lemon wedges and serve.
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