best presentation for shrimp cocktail

Easy Cocktail Ideas

• August 2022

Individual Shrimp Cocktail Presentation Ideas

August 19, 2022

When it comes to entertaining, nothing beats a shrimp cocktail! This classic appetizer is easy to make, but can be dressed up to look elegant and sophisticated. Here are a few ideas for how to present shrimp cocktails in a way that will wow your guests:

1. Use a variety of colorful and interesting glassware to serve your cocktails in. This will add to the visual appeal of the dish.

2. Create a shrimp tower by stacking several small glasses on top of each other, each filled with a different flavor of shrimp cocktail.

3. Serve the cocktails in a martini glass, creating a mini cocktail with each shrimp.

4. hollow out a small orange or grapefruit and fill it with shrimp cocktail. This is a fun and festive way to serve the dish.

5. For a truly elegant presentation, arrange the shrimp on a bed of fresh greens, such as spinach or arugula.

No matter how you choose to present them, shrimp cocktails are sure to be a hit with your guests!

Table of Contents

How do you display shrimp cocktail?

When displaying shrimp cocktail, it is important to make sure that the shrimp are arranged in an attractive and appetizing way. One way to do this is to place the shrimp in a curved line, with the tails pointing inward. You can also place the shrimp in a fan shape, or in a pyramid shape.

Another important consideration when displaying shrimp cocktail is the temperature of the shrimp. The shrimp should be cold, but not frozen. You can achieve the desired temperature by placing the shrimp in a bowl of ice.

Finally, it is important to garnish the shrimp cocktail properly. Some good choices for garnishes include lemon wedges, lime wedges, cocktail sauce, and horseradish.

How do you serve shrimp cocktail for a party?

Shrimp cocktail is a popular appetizer that can be easily served for a party. Here are some tips on how to do it:

1. Start by thawing the shrimp if they are frozen. You can do this by placing them in a colander and running cold water over them for a few minutes, or you can place them in a bowl and cover them with cold water.

2. Fill a large pot with water and bring it to a boil. Add the shrimp and cook for 2-3 minutes, or until they are pink and cooked through.

3. Remove the shrimp from the pot with a slotted spoon and place them in a bowl of ice water to cool.

4. Once the shrimp are cool, remove the tails and devein them.

5. To assemble the shrimp cocktails, place a shrimp on a toothpick and insert the toothpick into a lemon or lime wedge. Serve with cocktail sauce.

What compliments shrimp cocktail?

One of the best things about shrimp cocktail is that it goes with just about anything. Whether you’re serving it as an appetizer or main course, shrimp cocktail is a dish that will please everyone. But what can you serve with it to make the meal even more special? Here are a few ideas:

-If you’re serving shrimp cocktail as an appetizer, try serving some fresh bread or rolls with it. This will help soak up the delicious sauce and seasoning on the shrimp.

-If you’re serving shrimp cocktail as a main course, try pairing it with a simple salad or steamed vegetables. This will create a light and healthy meal that will complement the shrimp perfectly.

-If you’re looking for a more decadent option, try pairing shrimp cocktail with a creamy side dish like mashed potatoes or risotto. This will add some richness and flavor to the meal.

-For a fun and festive option, try serving shrimp cocktail alongside some crispy bacon. This will add a delicious salty flavor that will balance out the sweetness of the shrimp.

No matter what you choose, shrimp cocktail is always a delicious and satisfying dish. So what are you waiting for? Give it a try today!

How do you keep shrimp cold on a buffet table?

Shrimp can be a popular item on a buffet table, but it’s important to keep them cold so they don’t spoil. One way to do this is to place them in a cooler with ice. You can also place a bowl of ice in the bottom of a serving dish and nestle the shrimp in the ice. This will keep them cool and fresh for your guests.

How do you present cold shrimp?

The shrimp cocktail is a popular dish that is often enjoyed during the holidays. This dish is typically made up of cold shrimp that are served in a cocktail sauce. There are many different ways that you can prepare and present shrimp cocktail. In this article, we will discuss some of the most popular ways to prepare and present shrimp cocktail.

One of the most popular ways to prepare shrimp cocktail is to serve them in a cocktail sauce. You can either prepare the cocktail sauce yourself or you can purchase it from a store. If you are preparing the cocktail sauce yourself, you will need to mix ketchup, horseradish, Worcestershire sauce, and lemon juice together. If you are purchasing the cocktail sauce from a store, be sure to read the ingredients list to make sure that it does not contain any artificial ingredients.

Another popular way to prepare shrimp cocktail is to skewer them. To do this, you will need to purchase skewers that are specifically made for shrimp. You will then need to remove the shells from the shrimp and thread them onto the skewers. If you are serving a large number of people, you may want to purchase pre-made skewers that are already threaded with shrimp.

Another popular way to present shrimp cocktail is to serve them in a martini glass. To do this, you will need to fill a martini glass with cocktail sauce. You can then add the shrimp to the martini glass and enjoy.

If you are looking for a unique way to present shrimp cocktail, you may want to consider serving them in a cone. To do this, you will need to purchase a cone-shaped serving dish. You will then need to fill the cone with cocktail sauce and add the shrimp. This is a great way to add a bit of visual interest to your shrimp cocktail.

No matter how you choose to prepare and present shrimp cocktail, be sure to enjoy them during the holidays.

What appetizer goes well with shrimp cocktail?

Shrimp cocktail is a classic appetizer that is often enjoyed at special occasions. But what goes well with shrimp cocktail? Here are some ideas:

For a classic pairing, try serving shrimp cocktail with a simple garden salad. The crunch of the salad will contrast nicely with the smooth, delicate shrimp.

If you’re looking for something a bit more flavorful, why not try serving shrimp cocktail with a seafood bisque? The creamy soup will add a richness to the meal and will complement the flavors of the shrimp perfectly.

Another option is to serve shrimp cocktail with a variety of dipping sauces. This will give your guests a chance to customize their appetizer and will add a bit of variety to the meal. Some great dipping sauces to try include tartar sauce, horseradish sauce, and cocktail sauce.

No matter what you choose, shrimp cocktail is sure to be a hit at your next party!

How much shrimp do you need per person?

Shrimp is a popular seafood choice and is often a part of a seafood feast. How much shrimp do you need per person? The answer to that question depends on a few things.

The first thing to consider is the size of the shrimp. The bigger the shrimp, the more you will need. Another factor to consider is how the shrimp will be prepared. If they will be grilled or fried, you will need less than if they will be boiled or served cold.

In general, plan on 1/2 pound of shrimp per person. If you are serving a shrimp feast, you will need more like 1 pound of shrimp per person.

Chris Carson

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The Ultimate Guide to Making the Best Giant Chilled Shrimp Cocktail: Easy and Old-Fashioned Recipes

Shrimp cocktail is a classic appetizer that never goes out of style. The combination of plump, succulent shrimp and a tangy, flavorful sauce is simply irresistible. Whether you’re hosting a fancy dinner party or just want to treat yourself to a delicious snack, a giant chilled shrimp cocktail is the perfect choice. In this comprehensive guide, we’ll explore the best ways to create this delightful dish. From easy recipes to old-fashioned favorites and even a touch of French inspiration, we’ve got you covered. Let’s dive into the world of shrimp cocktail and uncover the secrets to making the best shrimp cocktail recipes ever.

Table of Contents

Chapter 1: Easy Giant Chilled Shrimp Cocktail Recipe

Our journey begins with a simple and easy giant chilled shrimp cocktail recipe that’s perfect for beginners and busy weeknights. This recipe is all about convenience and speed, without compromising on taste. You’ll need:

• 1 pound of jumbo shrimp
• 1/2 cup of ketchup
• 1/4 cup of prepared horseradish
• 1 teaspoon of Worcestershire sauce
• Salt and pepper to taste

Instructions:

• Start by cooking the jumbo shrimp. Bring a large pot of water to a boil and add a pinch of salt and a squeeze of lemon juice. Cook the shrimp for about 2-3 minutes or until they turn pink and opaque. Then, drain and chill them in ice water.
• In a bowl, combine ketchup, prepared horseradish, Worcestershire sauce, and the juice of half a lemon. Mix well and season with salt and pepper to taste.
• Arrange the chilled shrimp on a platter and serve with the cocktail sauce.

This easy recipe is perfect for satisfying your shrimp cocktail cravings in no time. Now, let’s explore the best giant chilled shrimp cocktail recipe in detail.

Chapter 2: The Best Giant Chilled Shrimp Cocktail Recipe

For those looking to impress their guests or indulge in a luxurious shrimp cocktail experience, the best giant chilled shrimp cocktail recipe is a must-try. This recipe elevates the dish with premium ingredients and exquisite presentation. You’ll need:

• 2 pounds of extra-large shrimp
• 1/2 cup of homemade cocktail sauce
• Fresh parsley for garnish
• Ice for serving
• Cook the extra-large shrimp as mentioned in the easy recipe, then chill them in ice water.
• Prepare a homemade cocktail sauce by mixing 1 cup of mayonnaise, 2 tablespoons of ketchup, 1 tablespoon of horseradish, a squeeze of lemon juice, a dash of Worcestershire sauce, and a pinch of salt and pepper.
• Place a bowl of cocktail sauce in the center of a large platter.
• Arrange the chilled shrimp around the sauce bowl, forming a ring.
• Slice lemons into thin rounds and place them on top of the shrimp for a decorative touch.
• Garnish the platter with fresh parsley and serve on a bed of crushed ice to keep the shrimp chilled.

This recipe is the epitome of elegance and taste, making it perfect for special occasions and celebrations.

Chapter 3: The Best Shrimp Cocktail Recipe Ever

Now that we’ve explored the best giant chilled shrimp cocktail recipe, it’s time to discover what makes it the best shrimp cocktail recipe ever. The secret lies in the details. Let’s enhance our culinary skills and elevate the classic shrimp cocktail to new heights.

• The Shrimp: To create the best shrimp cocktail, it’s crucial to choose the freshest and highest-quality shrimp available. Look for wild-caught shrimp for the best flavor and texture.
• Cooking Technique: Perfectly cooked shrimp are the foundation of a great shrimp cocktail. Follow the cooking instructions in the easy recipe, ensuring not to overcook the shrimp, as they can become tough.
• Homemade Cocktail Sauce: While the easy recipe uses a basic cocktail sauce, the best shrimp cocktail recipe ever calls for a homemade sauce. Combine mayonnaise, ketchup, grated horseradish, freshly squeezed lemon juice, Worcestershire sauce, and a touch of hot sauce for a flavor explosion.
• Presentation: Pay attention to the presentation. Serve your shrimp cocktail on a bed of crushed ice, garnish with lemon slices and fresh herbs, and arrange the shrimp in an attractive manner.
• Chilled to Perfection: The secret to an exceptional shrimp cocktail is ensuring that everything is perfectly chilled. Keep your ingredients, plates, and serving platter in the refrigerator before assembling the dish.
• Pairing: To take your shrimp cocktail to the next level, consider serving it with a crisp and refreshing white wine or a classic cocktail like a Martini or a Mimosa.

Chapter 4: Old-Fashioned Shrimp Cocktail Recipe

While modern twists on shrimp cocktails are exciting, there’s something undeniably comforting about an old-fashioned shrimp cocktail. This recipe takes us back to the roots of this classic appetizer.

Ingredients:

• 1 pound of large shrimp
• 1/2 cup of cocktail sauce (homemade or store-bought)
• Cook and chill the large shrimp as mentioned in the easy recipe.
• Prepare your favorite cocktail sauce. For an old-fashioned touch, consider using a classic store-bought cocktail sauce.
• Fill a chilled bowl with the cocktail sauce and place it in the center of a serving platter.
• Arrange the chilled shrimp around the sauce bowl.
• Slice the lemon into wedges and place them on the platter.
• Serve the old-fashioned shrimp cocktail on a bed of crushed ice.

This recipe pays homage to the timeless charm of the shrimp cocktail and is sure to evoke feelings of nostalgia.

Chapter 5: Jumbo Shrimp Cocktail Recipe

If you’re a fan of larger-than-life shrimp, the jumbo shrimp cocktail recipe is the one for you. Jumbo shrimp take the spotlight in this variation, making it a delightful and satisfying appetizer.

• Fresh dill for garnish
• Cook and chill the jumbo shrimp, following the cooking instructions from the easy recipe.
• Create a flavorful homemade cocktail sauce by blending mayonnaise, ketchup, horseradish, lemon juice, Worcestershire sauce, and a pinch of salt and pepper.
• Place the cocktail sauce in a bowl and set it in the center of a serving platter.
• Arrange the jumbo shrimp around the sauce bowl, ensuring they are the star of the show.
• Garnish with fresh dill and serve on a bed of crushed ice.

The jumbo shrimp cocktail is a show-stopping dish that will leave your guests impressed.

Chapter 6: Shrimp Cocktail Appetizer

Shrimp cocktail is a versatile dish that can be served as an appetizer at various events, from casual gatherings to formal dinners. Let’s explore how to create the perfect shrimp cocktail appetizer.

• 1 pound of medium-sized shrimp
• Fresh chives for garnish
• Cook and chill the medium-sized shrimp, following the cooking instructions from the easy recipe.
• Prepare a delectable homemade cocktail sauce by mixing mayonnaise, ketchup, grated horseradish, lemon juice, Worcestershire sauce, and a pinch of salt and pepper.
• Place the cocktail sauce in a small bowl and set it in the center of a serving platter.
• Arrange the chilled shrimp around the sauce bowl for easy dipping.
• Garnish with fresh chives and serve on a bed of crushed ice.

This shrimp cocktail appetizer is perfect for any occasion, allowing your guests to enjoy a delightful and interactive dish.

Chapter 7: French Shrimp Cocktail Recipe

For a touch of French sophistication, consider trying the French shrimp cocktail recipe. This variation introduces a unique twist with French-inspired flavors.

• 1/2 cup of Marie Rose sauce
• Fresh tarragon for garnish
• Cook and chill the large shrimp as described in the easy recipe.
• Marie Rose sauce is the French cousin of cocktail sauce and can be easily prepared by mixing mayonnaise, ketchup, a splash of brandy, a dash of Worcestershire sauce, and a pinch of paprika.
• Place a bowl of Marie Rose sauce in the center of a serving platter.
• Garnish with fresh tarragon leaves and serve on a bed of crushed ice.

The French shrimp cocktail is a delightful departure from tradition, offering a taste of France in every bite.

Chapter 8: Shrimp Cocktail Sauce Recipe

A great shrimp cocktail is incomplete without the perfect sauce. Let’s explore how to make a versatile and delicious shrimp cocktail sauce that can be used in any of the recipes mentioned above.

• 1 cup of mayonnaise
• 2 tablespoons of ketchup
• 1 tablespoon of grated horseradish
• 1/2 lemon, juiced
• Dash of hot sauce (adjust to taste)
• In a bowl, combine mayonnaise, ketchup, grated horseradish, Worcestershire sauce, lemon juice, and a dash of hot sauce. Mix until the sauce is smooth and well blended.
• Taste the sauce and adjust the seasoning with salt and pepper to suit your preferences.
• Cover the sauce and refrigerate it until you’re ready to serve.

This shrimp cocktail sauce is a versatile and tangy accompaniment for your shrimp, offering a burst of flavor with every dip.

Whether you prefer an easy, old-fashioned, jumbo, or French-inspired shrimp cocktail, the world of shrimp cocktails is diverse and full of flavor. The secret to a fantastic shrimp cocktail lies in the quality of ingredients, the cooking technique, and the presentation. From the best shrimp cocktail recipe ever to a simple and easy version, you now have the knowledge to create a shrimp cocktail that suits any occasion.

Remember that a shrimp cocktail is not just a dish; it’s an experience. It’s about savoring the sweet, succulent shrimp and reveling in the harmony of flavors in the cocktail sauce. So, the next time you’re hosting a gathering or simply craving a taste of luxury, whip up one of these recipes and treat yourself to the best giant chilled shrimp cocktail you’ve ever had. Bon appétit!

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How to arrange shrimp cocktail on a platter?

Arranging shrimp cocktail on a platter.

When it comes to serving a shrimp cocktail on a platter, presentation is key. You want to create an inviting display that draws people in and makes them eager to dig in. Here are some top tips for arranging shrimp cocktail on a platter that will impress your guests.

Layer the Platter

Start by layering the platter with a bed of crisp, green lettuce. This will provide a fresh and vibrant base for your shrimp cocktail. Next, arrange the shrimp neatly on top of the lettuce. You can fan them out in a circular pattern or line them up along the edge of the platter for a more structured look. Be sure to leave enough space between the shrimp for the cocktail sauce and garnishes.

Add Garnishes

Once the shrimp are in place, it’s time to add some garnishes to enhance the visual appeal of the platter. Thinly sliced lemon wedges and fresh herb sprigs can be strategically placed around the shrimp to add pops of color and freshness. You can also sprinkle some finely chopped parsley or chives over the shrimp for an extra touch of elegance.

Drizzle with Cocktail Sauce

Finally, drizzle the shrimp with a generous amount of zesty cocktail sauce. You can either spoon it over the shrimp or serve it in a small bowl on the side for guests to help themselves. Don’t be afraid to get creative with the presentation of the sauce – a zig-zag pattern or a drizzle around the edges of the platter can add a sophisticated touch.

Frequently Asked Questions About Arranging Shrimp Cocktail on a Platter

Q: what type of lettuce should i use for the base of the platter.

A: Crisp and vibrant lettuces like iceberg or romaine work best for creating a fresh bed for the shrimp cocktail.

Q: Can I use frozen shrimp for this dish?

A: Yes, you can use frozen shrimp, just be sure to thaw them completely and pat them dry before arranging them on the platter.

Q: What are some alternative garnishes I can use?

A: Consider using capers, pickled onions, or even small cocktail tomatoes to add variety and flavor to the platter.

Q: Can I make the cocktail sauce in advance?

A: Yes, you can prepare the cocktail sauce ahead of time and store it in the refrigerator until you’re ready to use it.

Q: How far in advance can I arrange the platter?

A: You can arrange the platter up to an hour before serving, just cover it with plastic wrap and keep it in the refrigerator to stay fresh.

Q: What kind of cocktail sauce works best for shrimp cocktail?

A: A classic cocktail sauce made with ketchup, horseradish, and lemon juice is the perfect accompaniment for shrimp cocktail.

Q: Should I devein the shrimp before arranging them on the platter?

A: It’s a good idea to devein the shrimp beforehand for a cleaner and more visually appealing presentation.

Q: How do I ensure the shrimp stay cold on the platter?

A: Place the platter on a bed of crushed ice or use a chilled serving tray to keep the shrimp cocktail cold throughout your event.

Q: Can I add some heat to the cocktail sauce?

A: Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the cocktail sauce for a spicy kick.

Q: What is the ideal serving size for a shrimp cocktail platter?

A: Plan on serving about 4-5 shrimp per person, depending on the size of the shrimp and other appetizers being offered.

Q: Can I customize the presentation to fit a specific theme or occasion?

A: Indeed! You can tailor the garnishes and cocktail sauce to match the theme or color scheme of your event for a personalized touch.

Q: Can I serve the shrimp cocktail on individual plates instead of a platter?

A: Certainly! Arranging the shrimp cocktail on individual plates can make for a more elegant and formal presentation.

About Rachel Bannarasee

Rachael grew up in the northern Thai city of Chiang Mai until she was seven when her parents moved to the US. Her father was in the Oil Industry while her mother ran a successful restaurant. Now living in her father's birthplace Texas, she loves to develop authentic, delicious recipes from her culture but mix them with other culinary influences. When she isn't cooking or writing about it, she enjoys exploring the United States, one state at a time. She lives with her boyfriend Steve and their two German Shepherds, Gus and Wilber.

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Truly the Best Shrimp Cocktail Recipe Ever

By Carolyn Gratzer Cope

Mar 08, 2022, Updated Apr 11, 2024

This post may contain affiliate links. Learn more .

Look, I know it’s a little ridiculous to call a recipe “the best,” buuuuttttttt this is seriously THE BEST shrimp cocktail recipe ever. The poaching method gives the shrimp a wonderful, delicate texture and flavor, and the sauce has a hint of gin in it, so. Don’t miss it.

Table of Contents

Why we love this recipe, what you’ll need, how to make it, expert tips and faqs, more favorite seafood appetizers.

• Truly the Best Shrimp Cocktail Recipe Ever Recipe

This recipe is adapted from the Williams-Sonoma Hors d’Oeuvre cookbook, which I started using shortly after college and which helped me through many an early cocktail party. I think back then I was too green to know you could make shrimp cocktail more easily than this, otherwise I might never have gotten hooked on this gourmet version, which takes a little bit of extra effort.

Thank goodness I had no clue. I almost want to say I’m sorry, because you’ll never be able to go back. Here’s what’s makes this the best shrimp cocktail recipe ever.

Perfect poached shrimp

• You’ll start with nice big shrimp. The fact that you have to peel and clean each one yourself bakes in a little incentive to do this.
• A handful of ingredients comes together into a beautiful, elevated poaching liquid, with subtle hints of tarragon, coriander and vermouth.
• Cooking the shrimp with only the residual heat from the broth gives you the most tender and wonderful result.

The best cocktail sauce

The cocktail sauce, too, hits the nail right on the head. It’s:

• Super-flavorful
• Beautifully balanced — a little bit sweet, a little bit savory, a little bit tangy, a little bit spicy
• Spiked with the tiniest hint of gin, which brings everything together

I first published this recipe here in 2016. I’ve since updated the post for clarity, but the recipe remains the same.

Here’s a glance at the ingredients you’ll need to make this recipe.

For the shrimp

• Start with shell-on shrimp since you’ll use the shells to make the poaching liquid. The size is up to you, but the bigger the better, within reason and budget. Shrimp sizes in the U.S. are labeled numerically according to how many shrimp of that size constitute a pound. The ones pictured here are U/10-15, meaning there are 10 to 15 shrimp per pound. Naming conventions vary, but this puts them in the colossal to super-colossal range. If nothing else, it’s fun to say.
• I like to use dry vermouth , but a good dry white wine also works well.
• Fresh tarragon really adds a lot to the flavor. Got extra? Pop it into the search bar for lots of great ways to use it. If you can’t find fresh, it’s okay to substitute two tablespoons dried.

For the cocktail sauce

• Prepared horseradish is grated horseradish that’s been mixed with vinegar and salt. It comes in a bottle but is not the same as horseradish sauce, which is creamy and not what you’re looking for here. Drain it well before adding to the mixing bowl.
• Celery salt is ground celery seed mixed with salt. If you only have ground (or even whole) celery seed at home, don’t go out and buy a new bottle. Use a 2:1 ratio of salt to seed. If the seeds are whole, you can grind them in a spice grinder or bash them with a mortar and pestle.
• Use freshly squeezed lemon juice
• There’s just a teaspoon of gin in this recipe, but it really works magic. That said, if you don’t do gin, just leave it out. (And if you do do gin, pop it into the search bar, because I very much do, too.)

Here’s an overview of what you’ll do to make the best shrimp cocktail recipe ever. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

• First you’ll mix up the cocktail sauce and let it chill. Wait to stir in the parsley until shortly before serving.
• Peel and devein the shrimp. Pop the shrimp into the fridge and the shells into a large pot. Add the other ingredients for the broth and bring it all to a boil. Simmer for 20 minutes, then take it off the heat and let it steep for 30 minutes more.
• Strain the broth and discard the solids. Pour the broth into a clean pot and bring it to a boil. Turn off the heat, add the shrimp, and cover tightly. Let the shrimp cook in the residual heat for 3 to 4 minutes, until just opaque. It’s magic.
• While the shrimp poaches, fill a large bowl with ice water and some salt. Transfer the shrimp to the bowl to stop the cooking and chill completely. That’s it!

After cooking the shrimp, the poaching liquid makes a delicious, light broth for a small batch of soup. For me, this is often just the ticket the day after a party. Or you can freeze it for up to a year. Think about adding some ramen or rice noodles, plenty of veggies, and maybe a couple of tablespoons of miso paste. Or use it as the base for shrimp bisque. Or use it in risotto .

You absolutely can, and I always do. That’s what makes it feasible if you’re cooking a lot for a party. You can cook the shrimp up to a couple of days in advance and store in an airtight container in the fridge. The cocktail sauce keeps well in an airtight container in the fridge for a week — just stir in the chopped parsley shortly before serving. Truth be told, we rarely have leftovers, but they can be stored the same way, for up to a week total. I like to put out half the cocktail sauce at a time so that any leftovers won’t have been sitting out and dipped into.

• Oysters with mignonette granita
• Baked oysters with shallot herb butter
• Prosciutto-wrapped shrimp

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Ingredients 

• ▢ 1 cup (272 grams) ketchup
• ▢ 1 tablespoon (15 ml) freshly squeezed lemon juice
• ▢ 2 ½ teaspoons (12 grams) prepared horseradish, drained well
• ▢ 1 teaspoon good gin
• ▢ ½ teaspoon Tabasco sauce
• ▢ ½ teaspoon celery salt
• ▢ ¼ teaspoon fine sea salt
• ▢ 1 tablespoon minced flat-leaf parsley
• ▢ 2 pounds (907 grams) unpeeled colossal shrimp
• ▢ 8 cups 1(900 ml) water
• ▢ 1 cup (237 ml) dry vermouth or white wine
• ▢ 2 tablespoons kosher salt , divided
• ▢ 1 tablespoon whole peppercorns
• ▢ 1 tablespoon coriander seeds
• ▢ 2 bay leaves
• ▢ 1 small onion , sliced
• ▢ 4 fresh tarragon sprigs
• ▢ 1 lemon , halved

Instructions 

• In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
• Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
• Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
• Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
• Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat — the shrimp "poach" in the residual heat and remain amazingly tender).
• While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
• Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.
• Start with shell-on shrimp since you'll use the shells to make the poaching liquid. The size is up to you, but the bigger the better, within reason and budget. Shrimp sizes in the U.S. are labeled numerically according to how many shrimp of that size constitute a pound. The ones pictured here are U/10-15, meaning there are 10 to 15 shrimp per pound. Naming conventions vary, but this puts them in the colossal to super-colossal range.
• I like to use dry vermouth, but a good dry white wine also works well.
• Fresh tarragon really adds a lot to the flavor. If you can't find fresh, it's okay to substitute two tablespoons dried.
• Prepared horseradish is grated horseradish that's been mixed with vinegar and salt. It comes in a bottle but is not the same as horseradish sauce, which is creamy and not what you're looking for here. Drain it well before adding to the mixing bowl.
• Celery salt is ground celery seed mixed with salt. If you only have ground (or even whole) celery seed at home, don't go out and buy a new bottle. Use a 2:1 ratio of salt to seed. If the seeds are whole, you can grind them in a spice grinder or bash them with a mortar and pestle.
• There's just a teaspoon of gin in this recipe, but it really works magic. That said, if you don't do gin, just leave it out. 
• You can absolutely make this recipe in advance, and I always do. That's what makes it feasible if you're cooking a lot for a party. You can cook the shrimp up to a couple of days in advance and store in an airtight container in the fridge. (I usually wrap in paper towels and put in a gallon zip top bag.) The cocktail sauce keeps well in an airtight container in the fridge for a week — just stir in the chopped parsley shortly before serving.
• Leftovers can be stored the same way, for up to a week total. I like to put out half the cocktail sauce at a time so that any leftovers won't have been sitting out and dipped into.
• After cooking the shrimp, the poaching liquid makes a delicious, light broth for a small batch of soup. For me, this is often just the ticket the day after a party. Or you can freeze it for up to a year. Think about adding some ramen or rice noodles, plenty of veggies, and maybe a couple of tablespoons of miso paste. Or use it as the base for shrimp bisque, or in risotto .

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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45 Comments

If making 6# of shrimp can I reuse the poaching liquid or do I make new for every 2#

Hi, Judy! Great question. You can absolutely reuse the poaching liquid if you’d like to poach in batches.

Hello Carolyn, Love this approach and it can produces an excellent result if the shrimp are cooked properly. Since there is a big difference between the size of shrimp that can be used it would be extremely helpful if you included the internal temperature goal for the thickest part of shrimp to yield the perfect poach. An instant read can take any guess work out of this and give consistent perfect results regardless of the size shrimp using.Thank you for any details on this that you can provide.

Hi, Den, 120°F is fine, and I think you’ll quickly begin to be able to judge them visually.

This is hands down the best shrimp cocktail recipe there is. I was reluctant at first but now it is my go to. Tim @custom_carnivore

Thanks, Tim! So glad.

Question- why do you need the court bouillion to sit for a half hour after you strain the veggies etc from it? Thanks

Hi there, you let it sit for 30 minutes before straining to strengthen the broth. After straining you can use it right away.

I love this recipe and made it numerous times, never stray from the recipe and always great

Thank you, Cherie! So glad.

Three minutes in the poach water was way to little. I always follow a recipe when making for the first time. Like an idiot, I pulled all and dump in the ice bath. It was then the raw meat look was visable. It was chaos from there.

Hi, Gene. I’m sorry you had that experience. That said, three minutes should not be too little time to poach the shrimp, even if they’re very large. Were they still translucent? One of the benefits of this recipe is that the shrimp stay quite tender and don’t get rubbery the way boiled shrimp do. They will be fully opaque when properly poached, but not overly firm.

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Simple - Easy - Comfort

Shrimp Cocktail

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Discover the timeless appeal of classic Shrimp Cocktail with this quick and easy crowd-pleasing recipe! Featuring perfectly cooked, plump shrimp paired with a zesty homemade lemony horseradish cocktail sauce, this elegant and refreshing cold appetizer is a perfect choice for any occasion.

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Best Shrimp Cocktail Recipe

Shrimp cocktail is a beloved classic cold appetizer that showcases succulent poached shrimp served with a tangy tomato-based sauce with a kick. It’s a delicious, timeless favorite known for its refreshing and zesty flavors, as well as its elegant presentation. And making shrimp cocktail is incredibly quick and easy. 

Sure, you could pick up some pre-cooked shrimp and a jar of store-bought cocktail sauce, but with this easy recipe, there’s no need! Cooking your own shrimp and preparing a homemade cocktail sauce is super simple and makes all the difference in the overall quality and taste. Whether enjoyed as a starter or a light meal, this versatile dish is perfect for any occasion and never fails to impress.

Why You’ll Love This Shrimp Cocktail

• Easy Appetizer! Making homemade shrimp cocktail is super simple! You can easily impress your friends and family with minimal effort. With just a few easy steps that anyone can follow, you’ll find that this foolproof recipe comes together in just minutes. 
• Classic Shrimp Cocktail! This recipe stays true to the classic essence of shrimp cocktail, featuring the perfect combination of perfectly cooked succulent shrimp and a zesty homemade cocktail sauce. It’s a timeless appetizer that never goes out of style.
• Perfect For Entertaining! Whether you’re hosting a formal dinner party, having a potluck with friends and family, or enjoying a casual game day gathering, this classic cold shrimp appetizer is a fantastic go-to choice that never fails to impress. 

Ingredients You’ll Need

• Large Shrimp – Fresh is best, but you can use fresh or frozen raw shrimp. And peel them yourself or buy pre-peeled and deveined shrimp with the tails intact. 
• Water – Used to make the poaching liquid.
• Lemon – Sliced lemon adds refreshing citrusy notes to the cooking liquid and enhances the natural flavor of the shrimp.
• Garlic – Fresh garlic gives the cooked shrimp a little more depth. 
• Bay Leaf – Adds a hint of earthiness and aromatic flavor to the poaching liquid.
• Salt – Used to season the cooking liquid and to bring out the flavor of the shrimp.

Cocktail Sauce

• Ketchup – Used as the tomato base for the tangy cocktail sauce, the ketchup adds a touch of sweetness too.
• Prepared Horseradish – Brings a delightful kick to the cocktail sauce with its pungent and spicy flavor.
• Worcestershire Sauce – Contributes a layer of rich umami flavor that adds depth and complexity.
• Hot Sauce – A touch of hot sauce such as Tabasco provides a touch of heat. You can adjust the amount according to your preference.
• Seasonings – Salt and black pepper are used to season the cocktail sauce to your taste.
• Lemon Wedges – Served alongside the shrimp cocktail, squeezing fresh lemon juice over the shrimp enhances their flavor and adds a refreshing tang. Fresh lime juice is another option for a twist.
• Fresh Parsley – Used to garnish the dish and add a pop of color and freshness.

How To Make Shrimp Cocktail

This iconic cold shrimp appetizer is incredibly quick and easy to make. From perfectly cooking the shrimp to making a homemade tangy cocktail sauce, this recipe requires very little prep time and almost no cooking skills. 

Cook The Shrimp

To begin, you need to add the water, lemon slices, crushed garlic, bay leaf, and salt to a large pot big enough to fit all the shrimp. Then bring the water to a boil. Now, add the shrimp to the boiling water and simmer them for just 2 to 3 minutes until they are pink and fully cooked. Be very careful not to overcook them or your shrimp can become rubbery. 

Once your shrimp are done, drain them in a colander right away. Then rinse them under cold water to cool them off and stop the cooking process. This step ensures that your shrimp remain perfectly cooked and prevents them from becoming overcooked or chewy.

Make The Cocktail Sauce

After the shrimp have been poached, you need to whip together the zesty sauce. Stir the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper together in a medium bowl. Then give the sauce a taste and adjust the seasonings according to your liking. Add more horseradish or hot for spiciness or more lemon juice for tanginess.

Assemble And Serve

With your shrimp cooked and cocktail sauce prepared, it’s time to assemble the dish. First, arrange the shrimp on a platter around a small bowl of cocktail sauce. Next, garnish with lemon wedges and fresh parsley, and then serve your shrimp cocktail.

Frequently Asked Questions

Can i make it in advance.

You can pre-cook the shrimp the day before and prepare the cocktail sauce up to 3 days in advance. Then just keep them refrigerated separately until you’re ready to assemble and serve. 

Can I use frozen shrimp?

Fresh shrimp is always the top choice. However, you can use frozen shrimp with no problems. Just make sure to properly thaw them before cooking.

Can I substitute the horseradish in the cocktail sauce?

Yes! If you’re not a fan of horseradish, you can omit it or substitute it with Dijon mustard, which will still add a tangy kick to the sauce.

How much shrimp cocktail per person?

The amount of shrimp per person can vary depending on whether it is being served as an appetizer or a light meal. As a general rule, you can plan for around 3 shrimp per person as an appetizer and 9 shrimp as a light meal.

Can I use cocktail sauce for other dishes?

Definitely! It can be used as a dipping sauce for other seafood, such as crab cakes, fried clams, or fried calamari. Additionally, it can be used as a tangy spread for seafood sandwiches.

Expert Tips

• Choose high-quality shrimp. For the best results, pick fresh shrimp from reputable sources to ensure that they have been properly handled and stored. 
• Don’t overcook the shrimp. Keep a close eye on the cooking time to prevent the shrimp from becoming rubbery. And once they are done, immediately rinse them under cold water to stop the cooking process. 
• Customize the cocktail sauce. Adjust the flavors of the cocktail sauce by adding more horseradish for extra heat, more lemon juice for tanginess, or experiment with different types of hot sauce.
• Enhance the presentation. Serve your shrimp on a bed of lettuce or crushed ice. You can also add other garnishes like chopped avocados, tomatoes, cucumber, or fresh cilantro for a different burst of freshness and color.
• Serve it chilled. For the best flavor and texture, make sure both the shrimp and the cocktail sauce are cold before serving. 

If you have any leftovers, transfer the shrimp and cocktail sauce to separate airtight containers and store them in the fridge. Then consume the shrimp within 1 to 2 days and the cocktail sauce within a week. It’s also possible to freeze the cooked shrimp for up to 3 months and the cocktail sauce for up to 6 months . 

Discover Other Shrimp Recipes

• Italian Shrimp Bake
• Oven Baked Shrimp
• Szechuan Chili Shrimp
• Garlic Butter Shrimp
• Honey Garlic Shrimp
• Spicy New Orleans Shrimp

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Ingredients

• ▢ 1 pound large shrimp (peeled and deveined, tails left on)
• ▢ 2 cups water
• ▢ ½ lemon (sliced)
• ▢ 2 cloves garlic (crushed)
• ▢ 1 bay leaf
• ▢ ½ tablespoon salt
• ▢ ¼ cup ketchup
• ▢ 2 tablespoons prepared horseradish
• ▢ 2 tablesoons lemon juice (freshly squeezed)
• ▢ ½ tablespoon Worcestershire sauce
• ▢ ¼ teaspoon hot sauce
• ▢ salt and pepper (to taste)
• ▢ 1 lemon (cut in wedges, for serving)
• ▢ fresh parsley (for garnish)

Instructions 

• In a large pot, bring the water, lemon slices, garlic, bay leaf, and salt to a boil.
• Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp are pink and cooked through. Do not overcook.
• Drain the shrimp and rinse them under cold water to stop the cooking process.
• In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper.
• Arrange the cooked shrimp on a platter and serve with the cocktail sauce, lemon wedges, and fresh parsley leaves.
• Shrimp Size: I recommend using large shrimp for this recipe. They are the perfect size for dipping and have a great meaty texture.
• Cocktail Sauce: This recipe includes a homemade cocktail sauce, but feel free to use store-bought if you prefer. If you’re making your own, you can adjust the heat to your liking by adding more or less horseradish.
• Serving Suggestions: Serve the shrimp cocktail in individual glasses for a classy touch, or on a platter for family-style serving. Garnish with lemon wedges and parsley for an extra pop of color and flavor.
• Make Ahead: This shrimp cocktail is a perfect make-ahead appetizer. The shrimp can be cooked, cooled, and stored in the fridge a day ahead, and the sauce can be made 2-3 days in advance.

Nutrition Information

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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Looks so yummy 😋 Can I remove Worcestershire and Horseradish from the recipe or do you have any substitute for them?

Thanks for the love on the shrimp cocktail! 😊 If you’re not a fan of Worcestershire or horseradish, no problem at all. You can simply omit them. For a bit of zing that horseradish provides, you might try a bit of Dijon mustard or even some hot sauce, just a dash.

My pleasure, so glad you enjoyed it!

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Ina Garten’s Simple Trick for the Best Shrimp Cocktail

No more sad, rubbery shrimp.

Yulia Reznikov / Getty Images

There’s nothing I dislike seeing more at a party than a sad tray of limp, cold shrimp fanned around a seemingly bottomless bowl of cocktail sauce. It’s as if the grocer knew that the only way people could enjoy the cold, lifeless shrimp would be if they were drowned in sauce. Don’t be a victim of this shrimp-tragedy. Instead, use Ina Garten’s trick of roasting shrimp for your next party. 

Why Boiling May Not Be Your Best Option

Unless you live by an ocean, the shrimp you buy at the grocery store are likely frozen (or recently thawed). Most shrimp are flash-frozen on the boat to lock in freshness and flavor. This makes it so that by the time you thaw them for use in your recipe, they taste as delicious as the day they were caught. 

While there are plenty of great ways to prepare thawed, frozen shrimp, boiling them can be a risky endeavor. Mostly because you have to time it perfectly so that the shrimp are cooked, but not over-cooked. Too long in the hot water, and they’ll end up hard, rubbery and inedible. And if you plunge them in an ice bath to cool them off for shrimp cocktail, you have to make it quick so that they don’t soak up the water and become flabby and flavorless. There’s too much at risk!

Your Oven to the Rescue

You can avoid rubbery, sad shrimp by employing Ina Garten’s roasting technique. First, preheat your oven to 400 F. Next, peel large shrimp, but leave the tail intact. Remove the veins and give the shrimp a good rinse under cold water. Pat them dry with clean towels and toss with olive oil, salt, and pepper. Roast the shrimp until opaque and cooked through, 8 to 10 minutes. Let them cool and serve with Ina’s homemade cocktail sauce. 

Why I Like Ina Garten’s Technique

Like Ina, I prefer roasting my shrimp for shrimp cocktail. One of the biggest reasons is flavor. Unlike poaching or boiling, I can easily season my shrimp with salt and pepper or other seasonings. I also like this method because the shrimp come out tender and moist, thanks to a toss in olive oil and a quick trip in the oven. Finally, I like roasting my shrimp because it’s easy. I set my timer for 8 minutes and I don’t have to worry about water temperature or monitoring my shrimp like I would with poaching or boiling. 

You Can Do It Too

If it sounds too easy and too good to be true, it’s not. You can easily replicate Ina Garten’s roasted shrimp cocktail at home. Be sure to choose good-quality shrimp and let them thaw thoroughly (following package directions), before using. 

Rinsing the shrimp after deveining can help remove anything left behind, so don’t skip that step. Be sure to pat the shrimp dry so that they roast in your oven, instead of steam. Let them cool slightly before serving and enjoy with a small bowl of cocktail sauce.

• Shrimp Recipes
• Appetizers & Snacks

• Ingredients

Shrimp Cocktail Makes a Comeback

Published Oct. 2, 2023.

Shrimp cocktail is a splurge, whether you’re popping crustaceans at a raw bar or poaching a batch yourself. Each bite should feel like luxury: plump, snappy, well-chilled meat with clean, oceanic sweetness that gleams on your palate.

Nailing that profile is all about poaching the shrimp just right. First, the water must be judiciously seasoned to underscore shrimp’s natural brininess. Second, the shrimp must reach, but not exceed, their ideal doneness. That’s hard to do well, because small, lean shrimp go from raw to rubbery in an instant and because it’s hard to monitor the temperature of so many pieces. 

There are a few unusual steps I take to ensure proper seasoning. First, I brine the shrimp in water laced with both salt and sugar. Then I also poach them in that brine with more salted water, which enhances the seasoning effects of the brine rather than diluting it as plain water would.

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The Original Seafood Cocktail

Before modern freezer technology made highly perishable shrimp widely available, cocktail sauce’s best mate was the oyster. Popularized in 19th-century San Francisco, the oyster cocktail (or shooter) was shucked bivalves dropped into a glass with their liquor, ketchup, Worcestershire and Tabasco sauces, vinegar, and horseradish. It has been largely eclipsed by the shrimp kind but is still a popular briny bracer. 

In his book On Food and Cooking (2004), food science writer Harold McGee notes that poached shrimp tastes best when cooked to 140 degrees, and my sous vide tests confirmed that. I cooked batches of jumbo (16–20) shrimp to temperatures ranging from 130 to 180 degrees. At 140 degrees, they were juicy, tender, and just resilient enough to swipe through cocktail sauce.

Science: Poached Shrimp’s Sweet Spot for Doneness—and How to Achieve It

The texture of poached shrimp is just right, we confirmed after a slew of tests, when they’re cooked to 140 degrees. At this temperature (the same target doneness we like for lobster), the flesh is nicely plump and tender as well as snappy—perfect for swiping through cocktail sauce.

Since it’s fussy to take the temperature of shrimp as they cook, we temp the water instead. Provided you use the prescribed size and amount of shrimp and water, the shrimp will reach 140 degrees when the water hits 160 degrees. 

Sous vide is great for poaching; just bring the water to 140 degrees and cook the shrimp for 45 to 60 minutes. My question was how to consistently hit that target without relying on sous vide. Drop shrimp into hot water and if you’re not careful they can overcook in a flash, even if you pull the pot off the heat. The best approach is to heat the shrimp and water together—a method I call “cold‑start poaching.” That way, they cook gradually, so there’s minimal risk of overshooting the mark. The other key is to monitor the temperature of the water, not the shrimp, which makes it easy to hit the target without temping individual pieces. Once I figured out how high to heat the water (160 degrees) my method worked perfectly, as long as I used the prescribed size of shrimp and volume of water. The results, I promise, are worth the splurge.

A New Way to Poach Shrimp: Cold-Start Poaching

Brine Shrimp; Add More Seasoned Water to Pot:  Brining shrimp seasons them more quickly and evenly than salting does and plumps up their flesh with water. Poaching in a combination of the concentrated salt-sugar brine and more lightly salted water enhances the seasoning effects of the brine rather than diluting it as plain water would. 

Cook Until Water Hits 160 Degrees:  Heating the shrimp and water together cooks them gently, minimizing the risk of overcooking. The shrimp reliably hit the 140-degree mark when the water reaches its target.

Shock in Ice Bath: Drain lunging the cooked shrimp into an ice bath quickly chills them to prevent carryover cooking.

Shrimp Cocktail

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8 Shrimp Cocktails That Rival Your Favorite Restaurant

Ita Mac Airt is a longtime member of the Allrecipes Editorial team, starting in the original Seattle headquarters as one of the site's first content producers. She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023.

Shrimp cocktail — no matter how you make it, there's something so gratifying about cooked shrimp served cold and with a spicy tomato sauce. When perfectly chilled, it always makes you feel like you've gone out for a special meal at your favorite restaurant. From an authentic Mexican shrimp cocktail to grilled shrimp served with a fiery cocktail sauce, we've compiled this collection of recipes that show you how to make shrimp cocktail that will rival the best restaurants in the country!

Spicy Mexican Shrimp Cocktail

Serve this spicy and vibrant tomato-shrimp cocktail in one large glass bowl if you are feeding a crowd, or spoon into individual martini glasses for a beautiful presentation. Garnish with fresh cilantro and lime wedges to balance the heat, and serve with tostadas or tortilla chips for a refreshing appetizer.

Chef John's Shrimp Cocktail

See how to poach shrimp in a seafood flavored broth before they are arranged on a platter and served with a chilled, horseradish-spiked cocktail sauce in this restaurant-worthy recipe from Chef John. "This is the only way I will prepare shrimp cocktail from now on! " says home cook Ashley. "The shrimp were cooked perfectly and the sauce is the best ever! So good!"

• Watch the Video

Original Mexican Shrimp Cocktail

Fresh shrimp and avocado are added to a chilled, spicy cocktail sauce made with ripe roma tomatoes, salsa, cilantro, lime, clam juice, hot peppers and garlic. Serve in a glass bowl with tortilla chips or crackers for a Mexican appetizer that will delight all your guests. "Just like on the beach in Mexico!" says tmartin. "I made it exactly as the recipe states and it is perfect!"

Cocktail Shrimp Salad

This saucy shrimp cocktail is packed with tomatoes, cucumber and other crunchy salad vegetables for a refreshing alfresco lunch. "For it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!" says recipe contributor COCINALATINA.

Cool Mexican Shrimp Cocktail

Shrimp, cucumbers, avocados, red onion, jalapeno, and horseradish are added to a tomato-vegetable juice cocktail and spiced up with jalapeno and hot pepper sauce to create this seafood appetizer that's so refreshing when served cold on a hot summer day.

Grilled Shrimp Scampi Cocktail

Try this twist on the classic shrimp cocktail by marinating the shellfish in a mixture of olive oil, garlic, salt, and black pepper before cooking on a hot grill for succulent results. "I serve mine hanging from the edge of a HUGE martini glass with crushed ice in the center and a bowl of red cocktail sauce propped in the ice," says recipe contributor Heidi T.

Tejano Style Shrimp Cocktail

This is a chunky, soup-like, shrimp cocktail made with cucumber, tomato, and green onion. It's perfectly seasoned with serrano chiles, vinegar, lime juice and fresh cilantro. "I rate this on how much was left in the bowl - NONE! ALL the shrimp lovers devoured it!" says Nancy Morris.

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

"I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days," says recipe contributor Mexican Sweetheart. "The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling for 1 hour in the fridge. Enjoy!"

More Inspiration

Whether you want more shrimp appetizer recipes or entertaining ideas , we've got you covered!

• Pictured: Baked Coconut Shrimp
• Our Best Shrimp Scampi Recipes
• All Shrimp Recipes

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BA’s Best Shrimp Cocktail

By Molly Baz

Active Time

Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one gets the details right. ( Catch former BA staffer Molly Baz making shrimp cocktail here .)

You’re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter—the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16–20 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26–30, poach 1½ minutes; for 21–25, poach 2 minutes; for 13–15, poach 4 minutes; for 8–12, poach 5 minutes; read more in our guide to cooking shrimp .)

No matter the size, shrimp cook best with their shells on. The shells flavor the cooking liquid and prevent the seafood from overcooking. As soon as the shrimp have turned opaque, get them into a cold water bath, fast; dropping ice into the cooking liquid makes that simple. (If your pot is too small, use a slotted spoon to transfer the shrimp to a separate bowl filled with salted ice water.) Serve the chilled shrimp tail-on, scattered over more cracked ice, and garnish with lemon wedges alongside a cocktail sauce kissed with tomatoey chili sauce, which gives the dip more oomph than ketchup ever could.

For a completely different feel, serve the poached shrimp with aioli or guacamole with lime juice, cilantro, and tortilla chips. For more shrimp-spiration, check out this riff on Panamanian ceviche that can be made with frozen, deveined shrimp.

Ingredients

Cocktail sauce and assembly, preparation.

Scoop 8 cups ice into a large bowl; set aside. Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, ¼ cup sugar , and 6 cups water in a large saucepan. Cut 2 lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add 1 lb. shell-on jumbo or large shrimp, deveined , and poach, uncovered, 3½ minutes.

Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.

Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.

Mix 1 cup chili sauce (preferably Heinz ), ¾ tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black pepper , and ¾ tsp. hot sauce (preferably Tabasco ) in a small bowl. Cover and chill until ready to serve.

Serve peeled shrimp on cracked ice with lemon wedges and cocktail sauce alongside.

Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled. Editor’s note: This recipe was first printed in our July 2018 issue. Head this way for more of our best shrimp recipes →

How would you rate BA’s Best Shrimp Cocktail?

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Reviews (41)

Barely, if even, three minutes are all that are needed to poach the shrimp. Great "non-spicy" brine. Perfect every time I have made them. I never have gotten around to making the cocktail sauce here though...

A cook from Buffalo

Buffalo, NY

Excellent classic shrimp cocktail recipe! Fool proof and always a hit when served. Have tried many others- my search has ended with this keeper!

Victoria BC

We love this cocktail sauce… I just made a double batch and used 5 TBS of horseradish!!!! Merry Christmas!

Sara Kupchella

Huntingdon,PA

This cocktail sauce is a total game changer. This whole process is so easy, and the outcome is so delicious.

Lafayette, Indiana

This is the best shrimp cocktail I've ever had. I've been making it since the recipe came out. Thank you!

Moonrisecheeseco

Canandaigua, NY

Hey there, J V again. I decided not to remake the cocktail sauce. I let it sit out for about an hour-ish, and the volatiles in the horseradish escaped from the sauce. It was delicious after that.

J V (again)

I've never had cocktail sauce before, so maybe it's supposed to be overwhelmingly composed of horseradish, but I couldn't eat this without wincing with each bite. Why do we use 2 tablespoons?

Shrimp Cocktail

All about the shrimp: If you've ever wondered: is shrimp cocktail served raw? The answer is no—the shrimp is boiled until pink and cooked through, then chilled before serving. If you’re looking to switch up the classic preparation, check out our roasted shrimp cocktail recipe. 

Our recipe is written for raw, thawed shrimp, but you can absolutely use frozen shrimp here—just place the frozen shrimp directly in the pot, and keep in mind that the time it takes to come to a boil and cook through will likely be a bit longer than the instructions below.

Although our recipe comes with an extra-flavorful sauce, we didn't skimp on the seasoning for our shrimp either. Technically, the shrimp is seasoned twice here: once when the shrimp is boiled, and a second time when it hits the sauce right before you bite into it. 

How to make the best shrimp cocktail sauce: One of the best parts of a shrimp cocktail has to be the sauce, that’s why it’s worth making it homemade. With ketchup, chili sauce, Worcestershire sauce and celery salt, this condiment packs a flavorful punch perfect for dunking your party app in. 

Serving ideas: Your options are truly limitless. Pair with our bacon wrapped dates and stuffed mushrooms if you're planning an extra-fancy party, or with classic Southern potato salad and fried okra for a casual BBQ vibe. Looking for a special date night? Start your steak dinner off right by serving this classy app first. 

Have you made this recipe? Let us know how you liked it in the comments below!

Ingredients

For the shrimp.

kosher salt

granulated sugar

small onion, peeled and halved

small bunch parsley, divided

lemons, divided

shrimp, peeled and deveined

For the cocktail sauce

mild chili sauce, such as Heinz

fresh lemon juice

horseradish

Worcestershire sauce

dashes hot sauce, such as Tabasco

celery salt

• Step  2 In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
• Step  3 Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
• Step  4 Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
• Step  5 Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 

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Chinn’s International

Updated by business owner 3 months ago

Today is a holiday! Business hours may be different today.

Review Highlights

“ We went on a Friday late about 8:15pm: Sat at the bar and we ordered a smash burger and shrimp cocktail. ” in 5 reviews

“ it was nice to see Patrick starting a new business as well as seeing Mark behind the bar. ” in 5 reviews

“ I had a hard time finding out their hours, but just found them on Instagram . ” in 4 reviews

Location & Hours

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Modesto, CA 95354

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Love this place! Went here twice while visiting our family in Modesto. A very cool spot to grab a drink and a bite to eat. The staff is really friendly and they have a variety of beers, cocktails, and menu items! Highly recommend!

I came back and smashed my fuckin face into their smash burger again, and of course got the ever so tasty, Moscow mule (more than one) :-) Nice environment, friendly staff.

Moscow mule, smash burger. Salt-watered vinegar cumcumber :-)

Smash burger was fucking amazing, I wanna smash my face into it again. 10/10 will return for a smash burger. Side note : Moscow mules are tasty here!

I really really liked my fresh veggie chow mein and would come back just for that. I had a tough time finding a smooth (not overly hoppy) IPA w/a 7%+ABV. I know what you are thinking... but yes, there are IPA's that aren't as hoppy & bitter as others. Usually the doubles or triples I have found are just that. and it's a bonus they are higher in alcohol content as I prefer just having just one w/my meal:) Anyway, Clay was amazing, knowledgeable & friendly as server/host. He really wanted to find a beer that would tantalize my taste buds. Clay don't play! ... he put my order of chow mein in first (I was starving), and immediately got on the hunt for the perfect IPA. We ended up in the canned beers. He cracked it open and he was glad he got to try it too! I ended up choosing that one. I will be back to try the shrimp chow mein next. Go support this local eatery ... you wont be disappointed. And say hi to Clay.

See all photos from Ashley Q. for Chinn’s International

We love coming here. I live that the menu changes so if you follow them on social media you get to see what they have on the menu for the day. Staff are all very nice. I love that they carry liquor now since I don't drink beer. Although the ciders are pretty good. My husband loves the variety of beer. Definitely a great place for food and drinks.

Pomegranate margarita!

My husband follows them on Instagram and he has been wanting to go for quite some time. We went on a Friday late about 8:15pm: Sat at the bar and we ordered a smash burger and shrimp cocktail. The food was AMAZING! He beer geeked over their great selection of beer and I was thankful for the few options of cider they had in the fridge. We will be back 100% on another date night.

Shrimp Cocktail

Beer selection varies I believe

Came here and had some food. The presentation was horrible and the owner came out and was acting very pompous. I do not recommend eating any of chins food.

I stumbled upon this place by accident. Birthday plans didn't go as planned and I needed somewhere to cut my birthday cake. All of the staff were extremely nice and excepting of me and my party of 3. The owner laid out everything we needed for cake cutting and we all enjoyed my birthday and birthday cake together. I couldn't have asked God to bring me to a better place. Afterwords they pressured (lol no pressure) me into singing a song before we departed. It was a great time, great experience, great people, memorable and I will visit again. Thanks again.

Patrick and His crew are amazing! Always a welcoming environment, delicious food and the beer is always new and fresh! We go often and have no plans of stopping!

This place is great every time we go. The service is always quick and so friendly. The menu changes and we have never been disappointed. If you try the smash burger, be warned, other smash burgers will not compare.

Smash burger, Birria egg roll, porch dumping, Kalua pork taco with mango habanero salsa

Kalua pork taco with mango habanero salsa

Clay made the experience a great one. We were drawn to this place because of the smell. The wings were spicy, but clay bought us extra napkins etc to make sure we were good. Over all, my family and I love this place the price isn't too bad either.

My son loves the wings.

2 other reviews that are not currently recommended

Greens on Tenth

0.2 miles away from Chinn’s International

Dung N. said "We were in the area so we stopped by for lunch. First reaction? All the cooks/waiters were male and every single patron dining in were females. Hey, I'm not complaining. We opted for a seat at the bar and within five minutes, the…" read more

in Venues & Event Spaces, Bars, New American

0.5 miles away from Chinn’s International

Kaci R. said "I tried coming here at dinner time with my husband and two friends (on a Wednesday night) and were basically told "it's gonna be a while, you should probably just head out" haha She didn't seem to care. I know it's the type of place…" read more

in Wine Bars, Cafes

Collections Including Chinn’s International

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