Classic Shrimp Cocktail
Fresh shrimp served with a tangy homemade cocktail sauce for a perfect appetizer.
15 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lemon, sliced
- 2 tbsp Old Bay seasoning
- 1 cup ketchup
- 2 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Leave the tails on for presentation if desired.
Boil the shrimp: Fill a large pot with water and add lemon slices and Old Bay seasoning. Bring to a boil.
Cook the shrimp: Once boiling, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Do not overcook.
Chill the shrimp: Drain immediately and transfer shrimp to a bowl of ice water to stop cooking. Let cool for 5 minutes, then drain.
Make the cocktail sauce: In a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust to taste.
Serve: Arrange chilled shrimp on a platter with cocktail sauce in the center. Garnish with fresh parsley and lemon wedges.
Chill before serving: For best results, refrigerate shrimp and sauce separately for at least 30 minutes before serving.
Chef's Tips
- Freshness check: Buy shrimp that smells fresh like the ocean, not fishy. The shells should be firm and translucent.
- Peeling tip: To easily peel shrimp, start from the legs and peel back the shell towards the tail.
- Deveining: Use a small knife or toothpick to remove the dark vein along the shrimp's back for better presentation.
- Sauce consistency: If your cocktail sauce is too thick, thin it with a little water or more lemon juice.
- Serving suggestion: Serve shrimp cocktail in a martini glass for an elegant presentation.
- Storage: Leftover cooked shrimp can be stored in the refrigerator for up to 2 days.
