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Quick Shrimp Cocktail
This classic Shrimp Cocktail recipe features succulent shrimp served with a tangy homemade cocktail sauce. Perfect for a refreshing appetizer or party snack, it’s easy to prepare and sure to impress.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
For the Shrimp:
1 pound large shrimp, peeled and deveined, tails on
4 cups water
1 lemon, halved
1 teaspoon salt
1 teaspoon black peppercorns
2 bay leaves
For the Cocktail Sauce:
1/2 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
Salt and pepper to taste
Instructions
Prepare the Shrimp:
1. Boil Water:
- In a large pot, combine water, lemon halves, salt, peppercorns, and bay leaves. Bring to a boil.
2. Cook Shrimp:
- Add shrimp to the boiling water and cook until they turn pink and are just cooked through, about 2-3 minutes.
3. Chill Shrimp:
- Using a slotted spoon, transfer shrimp to a bowl of ice water to stop the cooking process. Let cool completely, then drain and pat dry.
Prepare the Cocktail Sauce:
1. Mix Ingredients:
- In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well and season with salt and pepper to taste.
Serve:
1. Assemble:
- Arrange the shrimp on a platter with a small bowl of cocktail sauce in the center.
- Garnish with lemon wedges and fresh herbs if desired.
Notes
- For a bit of extra flavor, you can add a splash of white wine to the boiling water.
- Serve the shrimp chilled for the best taste.
Nutrition
- Serving Size: 1/4 pound shrimp with sauce
- Calories: Approx. 200 calories
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.