Chilled Shrimp Cocktail (Printable View)

Tender chilled shrimp served with a zesty, tangy sauce, perfect for light, elegant starters.

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# How To Make It:

01 - Fill a large pot with water and add lemon slices, salt, and black peppercorns. Bring to a boil.
02 - Add shrimp to boiling water and cook for 2 to 3 minutes, until pink and opaque.
03 - Transfer shrimp immediately to an ice bath to halt cooking. Refrigerate for at least 10 minutes.
04 - Combine ketchup, horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt in a bowl. Adjust seasoning to taste.
05 - Drain shrimp and pat dry. Arrange shrimp on a serving platter over crushed ice or lettuce leaves. Serve with cocktail sauce, lemon wedges, and parsley garnish.

# Expert Advice:

01 -
  • It feels fancy but takes barely twenty minutes, so you can actually relax before guests arrive instead of sweating in the kitchen.
  • The sauce hits that perfect balance of tangy, spicy, and bright—everyone asks for the recipe, and it never tastes the same twice if you adjust the horseradish to your mood.
  • Shrimp are protein-packed and naturally elegant, which means you're serving something that looks impressive but feels effortless.
02 -
  • Do not overcook the shrimp, even by thirty seconds—it's the difference between silky and rubbery, and there's no fix once they're overcooked.
  • Make the sauce at least an hour ahead so the flavors can marry and mellow; it tastes sharper and harsher if you serve it right after mixing.
03 -
  • Buy shrimp from a fishmonger who can tell you when they arrived, not from a supermarket where they've been sitting under lights; the taste difference is real and immediate.
  • If you're serving more than a handful of people, set up the platter on ice in a shallow bowl so it stays cold throughout the meal without needing constant fussing.
Go Back