Shrimp Cocktail

Combining tender, flavorful shrimp with a zesty cocktail sauce, homemade Shrimp Cocktail is a favorite for its simplicity and elegance. With fresh ingredients, and a few easy steps, you can recreate this classic dish in your own kitchen.

Course Appetizer

Cuisine American

Keyword Homemade Shrimp Cocktail, Shrimp Cocktail

Prep Time 15

Cook Time 15

Chill Time 4

Total Time 4 30

Servings servings

Calories 92kcal

Author Michelle

Ingredients

Cocktail Sauce

1 cup ketchup
¼ cup prepared horseradish or more to taste
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce

Shrimp

1 lemon halved
1 onion quartered
2 celery ribs cut into thirds
1 teaspoon whole black peppercorns
½ cup dry white wine
2 pounds extra large or jumbo shrimp shells on
Water for poaching
Lemon wedges and parsley for serving

Instructions

Cocktail Sauce

In a medium mixing bowl, combine all sauce ingredients. Stir to combine.
Cover and refrigerate for a minimum of 4 hours before serving.

Prepare the Shrimp

Fill a large pot ⅔ of the way full with water.
Squeeze the juice of the lemon halves into the water, then add the lemon halves to the water.
Add onion, celery, peppercorns, and wine to the water, and stir to combine.
Bring to a boil over high heat, then reduce the heat to a low simmer.
Add the shrimp, cover, and poach for about 3½ to 4 minutes, or until bright pink and firm.
Drain and cool to room temperature. Peel the shrimp and remove the vein. Chill for at least two hours before serving.

Serving

Before serving, taste cocktail sauce, and add more horseradish if needed or desired.
Serve chilled shrimp with cocktail sauce, lemon wedges, and fresh parsley.

Video

Notes

Make Ahead: Shrimp can be poached and peeled up to 1 day ahead, and stored in an air tight container in the refrigerator until ready to serve.
Storage: Shrimp cocktail can be stored in an airtight container in the refrigerator for up to 2 days. Avoid leaving it out at room temperature for more than 2 hours.

Nutrition