Description
A quick and easy shrimp cocktail recipe featuring perfectly cooked large shrimp served chilled with a tangy and mildly spicy homemade cocktail sauce. Ready in just 7 minutes, this appetizer is perfect for entertaining or a light, refreshing snack.
Ingredients
Scale
Shrimp
- 2 tablespoons salt
- 2 tablespoons Old Bay Seasoning (optional)
- 1 tablespoon fresh lemon juice (optional)
- 1 teaspoon minced garlic (optional)
- 1 pound large shrimp (defrosted, peeled and deveined, tails on)
Cocktail Sauce
- 1/2 cup ketchup
- 1/2 cup mild chili sauce (e.g., Heinz)
- 3-4 tablespoons prepared horseradish
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (like Tabasco)
Instructions
- Prepare Ice Bath: Fill a large bowl with ice water and set it aside to chill. This will stop the shrimp from cooking further after boiling and keep them crisp.
- Boil Seasoned Water: Bring a medium pot of water to a boil. Add the salt along with any optional seasonings like Old Bay seasoning, fresh lemon juice, and minced garlic to infuse flavor into the shrimp.
- Cook Shrimp: Add the shrimp to the boiling water and cook for 2-3 minutes until they turn opaque and are cooked through. Immediately drain the shrimp and plunge them into the prepared ice water to cool quickly and maintain their firm texture.
- Prepare Cocktail Sauce: In a small bowl, combine ketchup, mild chili sauce, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Mix well until the sauce is smooth and evenly combined.
- Serve: Drain the shrimp from the ice bath completely. Serve the chilled shrimp alongside the prepared cocktail sauce. Enjoy this classic appetizer immediately for the best taste and texture.
Notes
- Using the ice bath immediately after boiling the shrimp ensures they stop cooking and remain tender and firm.
- Old Bay seasoning adds a classic seafood flavor but can be omitted if unavailable.
- Adjust the amount of horseradish and hot sauce based on your preferred spice level.
- Make sure shrimp are fully defrosted before cooking for even cooking.
- This recipe is best served fresh but can be refrigerated for up to 1 day.
