Shrimp Cocktail Recipe
Make Shrimp Cocktail Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Cocktail sauce
Garnish & Serve
Method
Shrimp
Prepare shrimp
Rinse shrimp under cold running water and pat dry with paper towels. If not already deveined or if tails should be removed, do so now. Leave tails on for presentation.
Make poaching liquid
In a large pot, combine 2 cups water and 1 cup white wine (or additional water), 1 tablespoon kosher salt, 1 teaspoon sugar, halved lemon (squeeze one half into the pot and drop both halves in), 1 bay leaf, and 6 whole black peppercorns. Bring to a rolling simmer over medium-high heat — do not boil vigorously.
Poach shrimp
Once the poaching liquid reaches a gentle simmer, add the shrimp in a single layer. Cook until the shrimp turn pink, curl into a loose C-shape, and register about 120–130°F (49–54°C) in the thickest part — about 2 to 3 minutes for large shrimp. Avoid overcooking; they will continue to firm slightly after removal.
Shock in ice bath
Have a large bowl ready with 4 cups of ice and cold water. Using a slotted spoon, immediately transfer the shrimp into the ice bath to stop cooking. Let chill for 3 minutes until thoroughly cold.
Dry and chill
Remove shrimp from the ice bath, drain well, and pat dry on paper towels. Refrigerate covered until ready to serve; keep on a bed of ice or in the fridge to stay cold.
Cocktail sauce
Combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon smoked paprika (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a bowl. Stir until smooth and taste; adjust horseradish for more heat, lemon for brightness, or hot sauce for spice.
Refrigerate the sauce for at least 15–20 minutes to let flavors meld. Bring to room temperature briefly before serving if very cold, as flavors are clearer when not ice-cold.
Garnish & Serve
Arrange chilled shrimp on a platter over crushed ice or individual cocktail glasses with ice. Place a bowl of cocktail sauce in the center or individual sauce cups for each serving.
Garnish with lemon wedges and sprinkle chopped fresh parsley over the shrimp. Serve immediately, instructing diners to dip shrimp into the cocktail sauce and squeeze lemon as desired.