Shrimp Cocktail

Ingredients

• 907 g (2 lb)shrimp, 16/20 count
• 30 ml (2 tablespoons)kosher salt
• 2.84 litres (12 cups), dividedcold water
• 946 ml (4 cups)ice
• 2 pieces, each 5 cm (2 in) longlemon peel
• 2bay leaves
• 120 ml (½ cup)tomato paste
• 79 ml (⅓ cup)water
• 5 ml (1 teaspoon)lemon zest
• 30 ml (2 tablespoons)lemon juice
• 25 ml (5 teaspoons)honey or maple syrup
• 20 ml (4 teaspoons)creamy horseradish
• 15 ml (1 tablespoon)Worcestershire sauce
• 10 ml (2 teaspoons)hot sauce
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)apple cider vinegar
• To garnishlemon wedges

Instructions

1. 1

   Defrost the shrimp

   If using frozen shrimp, thaw them in the refrigerator overnight, for about 24 hours. To thaw them more quickly, place them in a colander and run cold water over them for about 10 minutes, until no longer icy.

2. 2

   Peel and devein

   Use kitchen shears to cut along the top of each shell, then peel it away while keeping the tail attached. Make a shallow cut down the back with a paring knife and remove the dark digestive tract. Rinse the shrimp in a colander and drain.

3. 3

   Poach the shrimp

   Put 1.89 litres (8 cups) of water, 30 ml (2 tablespoons) salt, the lemon peel and bay leaves in a large pot or Dutch oven. Warm over medium heat, stirring to dissolve the salt, until the surface just starts to move but the water is not bubbling. This should take about 10 minutes and reach roughly 82°C (180°F). Add the shrimp, stir and cook for about 2½–3½ minutes, until opaque, loosely curled and 60°C (140°F) at the thickest part.

4. 4

   Chill the shrimp

   Combine 946 ml (4 cups) cold water and 946 ml (4 cups) ice in a large bowl. Transfer the shrimp straight into the ice bath and chill for about 5 minutes, until cool. Drain in a colander.

5. 5

   Mix the sauce

   Whisk the tomato paste, 79 ml (⅓ cup) water, lemon zest, lemon juice, honey, horseradish, Worcestershire sauce, hot sauce, 2.5 ml (½ teaspoon) salt, garlic powder, onion powder and vinegar in a medium bowl. Taste and adjust the seasoning as desired, then transfer the sauce to a serving bowl.

6. 6

   Arrange and serve

   Arrange the cooked shrimp over a bowl of ice or on a serving platter; skip the ice if serving immediately. Add lemon wedges and serve with the cocktail sauce.

What is shrimp cocktail?

Shrimp cocktail is an American appetiser of cooked, chilled shrimp served with a sharp, savoury dipping sauce. The contrast between cool seafood and punchy sauce makes it a familiar choice for parties and other shared meals.

This version poaches the shrimp gently with lemon peel and bay leaves, then pairs them with a tomato-based sauce flavoured with horseradish, citrus and hot sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 29 calories, 5g protein, 2g carbs, 1g fat.

Shrimp provide most of the protein, while the tomato paste, honey or maple syrup and other sauce ingredients contribute the small amount of carbohydrate. The shrimp and sauce also supply most of the fat; serve with a salad or crunchy vegetables for a more balanced plate.

Choosing the shrimp

Size: The recipe uses 16/20-count shrimp, a size that gives substantial pieces for dipping. The count indicates the approximate number of shrimp per pound.

Preparation: Peel away the shell but keep the tail on for a convenient handle. Deveining removes the dark tract along the back.

A gentle poach matters

Poaching water: Heat the salted water with lemon peel and bay leaves until it is moving slightly but not bubbling. A vigorous boil can make shrimp cook too quickly and turn firm.

Doneness: The shrimp are ready when opaque and loosely curled, with the thickest part reaching 60°C (140°F). Keep to the recipe's 2½–3½-minute cooking window and check the temperature.

Why use an ice bath?

Fast cooling: Moving the shrimp immediately into iced water stops the cooking and cools them for serving. Leave them in the bath for about 5 minutes, then drain well.

Serving texture: Drained shrimp are easier to pick up and dip than wet ones. If serving them over ice, arrange them just before serving.

Balancing the cocktail sauce

Tomato base: Tomato paste gives the sauce its concentrated savoury character, while the added water loosens it for dipping. Lemon zest and juice bring a bright citrus note.

Heat and sweetness: Horseradish and hot sauce provide the kick; honey or maple syrup rounds it out. Taste after whisking and adjust the seasoning to suit your preference.

Preparing ahead and serving

Make ahead: The shrimp can be poached, chilled and drained before guests arrive, and the sauce can be mixed separately. Keep both refrigerated until it is time to serve.

Presentation: Arrange the shrimp on a platter or over ice, with lemon wedges and a bowl of sauce alongside. Serve without ice if the platter will be eaten immediately.

Recipe notes & tips

• Thaw frozen shrimp fully before peeling and poaching.
• Keep the poaching water below a simmer so the shrimp cook gently.
• Check the thickest shrimp for doneness rather than relying on colour alone.
• Transfer the shrimp to the ice bath as soon as they are cooked.
• Whisk the sauce until the tomato paste is evenly blended with the water.
• Serve the sauce in a separate bowl so everyone can dip to taste.

Variations

• Adjust the heat: Add hot sauce gradually for a milder or spicier dip.
• Choose the sweetener: Use honey or maple syrup as listed to round out the sauce.
• Add more lemon: Serve extra lemon wedges for a brighter squeeze at the table.
• Change the presentation: Arrange the shrimp in individual portions with sauce alongside.
• Serve without ice: Use a platter when the shrimp will be eaten immediately.

Common mistakes to avoid

• Boiling the poaching water: It can cook the shrimp too aggressively; wait until the surface moves but does not bubble.
• Overcooking the shrimp: They can turn firm; use the 2½–3½-minute window and check for 60°C (140°F) at the thickest part.
• Leaving the shells on: They make dipping less convenient; peel them but keep the tails attached.
• Skipping the ice bath: The shrimp may continue cooking from residual heat; chill them straight after poaching.
• Serving wet shrimp: Excess water can dilute the sauce; drain them well after chilling.
• Adding all the heat at once: The sauce may become too spicy; taste it and adjust the hot sauce to preference.

How to store

Refrigerate the cooked shrimp and sauce separately in covered containers and use within 2 days. Serve the shrimp chilled; if needed, thaw frozen shrimp in the refrigerator before preparing the recipe.

Frequently asked questions