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Quick Shrimp Cocktail

Chilled shrimp served with tangy cocktail sauce.
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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.

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

Find it online: https://palmersdirecttoyou.com/quick-shrimp-cocktail/

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.