Description
Classic Shrimp Cocktail featuring perfectly boiled shrimp served chilled with a tangy and spicy homemade cocktail sauce. This refreshing appetizer is quick to prepare and perfect for entertaining or a light starter.
Ingredients
Shrimp and Brine
- ¼ cup kosher salt
- ¼ cup sugar
- 2 pounds 16-20 shell-on shrimp, deveined, thawed if frozen (see note)
- Crushed ice
Cocktail Sauce
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- ½ teaspoon packed lemon zest (from one lemon)
- 1 tablespoon freshly squeezed lemon juice (from one lemon)
- ½ teaspoon Worcestershire sauce
- A few dashes hot sauce, such as Tabasco, to taste
Instructions
- Prepare the Brine: In a medium pot, combine the kosher salt, sugar, and 6 cups of water. Bring the mixture to a boil over medium-high heat to dissolve the salt and sugar completely.
- Prepare Ice Bath: Fill a large bowl with ice and cold water and set it next to the sink to use immediately after cooking the shrimp.
- Cook the Shrimp: Add the shrimp to the boiling brine mixture and cook for exactly 3½ minutes until the shrimp turn pink and opaque. Note that the water will not return to a boil after adding the shrimp, which is normal.
- Shock the Shrimp: Drain the shrimp in a colander and immediately plunge them into the prepared ice water bath to stop the cooking process. Let them sit in the ice water until fully chilled, about 15 minutes.
- Make the Cocktail Sauce: In a small bowl, combine the ketchup, prepared horseradish, lemon zest, lemon juice, Worcestershire sauce, and hot sauce. Stir until well mixed, then taste and adjust seasoning to preference.
- Peel and Serve: Peel the shrimp, leaving the tails attached for easy handling. Transfer the shrimp to a platter filled with crushed ice if desired, and serve alongside the cocktail sauce.
- Note on Shrimp Size and Cooking Time: Use 16–20 count shrimp for this recipe. If using smaller or larger shrimp, adjust cooking time accordingly: 26–30 count shrimp cook for 1½ minutes; 21–25 count for 2 minutes; 13–15 count for 4 minutes.
- Make-Ahead Tips: Cocktail sauce can be prepared up to one week in advance and refrigerated. Shrimp can be cooked one day ahead and kept cold until serving.
Notes
- When selecting shrimp, look for shell-on shrimp that are already deveined, often labeled Easy Peel, Simple Peel, or Shell Split and Deveined.
- If shrimp are not deveined, use kitchen shears to cut along the back and remove the vein with a small paring knife.
- Use crushed ice under the shrimp platter to keep them chilled while serving.
- The cocktail sauce is adaptable: adjust horseradish and hot sauce to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
