Recipe for Shrimp Cocktail | Almanac.com

Shrimp Cocktail

6 to 8 servings
Preparation Method
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This is an easy shrimp cocktail recipe. We’ve included instructions for a classic horseradish sauce. Serve in a platter at a party so people can simply dip the poached shrimp in the tangy sauce.

Or, you could place the sauce in a wine or martini cup with the shrimp around the rim for an elegant dinner appetizer.

Keep shrimp very cold in the fridge or on ice if you don’t want it to smell “fishy.” 

Poached Shrimp

20 to 26 shrimp (2 pound bag), peeled, deveined, tails on
1 medium lemon, thinly sliced
2 bay leaves
3 springs parsley
2 teaspoons, whole peppercorns
Optional: 1/2 cup dry white wine

In a saucepan (that has a lid), bring 8 cups of water to a boil. Add the rest of the ingredients, keep at a boil. (If you don’t use the wine, replace with water.)

Then add the shrimp and immediately remove from stove. Cover pan with a lid. Let sit until shrimp are cooked (they’ll look opaque), about 10 miutes. 

Drain shrimp and layout out on a towel to cool, about 10 minutes.

Put shrimp in a bowl, cover with plastic wrap, and chill in the fridge for at least an hour (up to 1 day).

Cocktail Sauce

1 1/2 cups ketchup
1/4 cup horseradish (condiment)
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon Tabasco

In a medium bowl, just stir together all the ingredients. Voila! Taste, and add more pepper if you’d like. Cover sauce with bowl with plastic wrap until ready to serve with shrimp.

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!