Chilled Shrimp with Zesty Cocktail Sauce

Standing at my friend Sarah's summer party last year, I watched guests literally circle around the platter of chilled shrimp. She'd platter them over mounds of crushed ice with that gorgeous rosy pink color, and something about that presentation just screams celebration. The shrimp disappeared in minutes, leaving people asking if there were more hidden in the kitchen.

I used to overthink shrimp cocktail until my grandmother showed me her method. She believed in simple ingredients treated with respect, and her trick was stopping the cooking immediately with an ice bath. That one technique transformed my shrimp from rubbery to perfectly tender every single time.

Ingredients

• 500 g large raw shrimp: Keep those tails on for the classic cocktail presentation and easy dipping
• 1 lemon sliced: The lemon in the poaching liquid subtly infuses the shrimp while cooking
• 1 tsp salt: Essential for seasoning the shrimp from the inside out
• 1 tsp black peppercorns: Whole peppercorns give a gentle background warmth without overpowering
• 120 ml ketchup: The base for your cocktail sauce, choose a quality brand you enjoy
• 2 tbsp prepared horseradish: This is what gives the sauce its signature kick and heat
• 1 tbsp fresh lemon juice: Brightens and cuts through the rich tomato base
• 1 tsp Worcestershire sauce: Adds that umami depth that makes people ask whats your secret
• ½ tsp hot sauce: Optional but recommended if you like a little extra warmth

Instructions

Poach the shrimp perfectly:

Fill a large pot with water and add the lemon slices, salt, and peppercorns. Bring everything to a rolling boil before adding the shrimp. Cook for just 2-3 minutes until they turn pink and curl slightly. Immediately transfer to an ice bath to stop the cooking process completely.

Whip up the zesty cocktail sauce:

While the shrimp chill, mix the ketchup, horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce in a small bowl. Taste and adjust the seasoning with salt. Let it sit for at least 10 minutes so the flavors meld together.

Assemble and serve beautifully:

Drain the chilled shrimp well and pat them dry with paper towels. Arrange them on a serving platter over a bed of crushed ice or crisp lettuce leaves. Serve with the cocktail sauce in a small bowl, lemon wedges, and fresh parsley for that restaurant quality presentation.

Save

Last New Year's Eve, I made three pounds of this for a small gathering and my brother in law literally stationed himself next to the platter. He kept pretending to help guests while steadily working his way through half the shrimp. Now he requests it for every single holiday.

Making Ahead Like a Pro

You can poach and chill the shrimp up to 24 hours before serving. Store them in an airtight container in the refrigerator, and make the sauce separately. Keep everything cold until you are ready to arrange the platter, which means less stress when guests arrive.

Serving Suggestions That Impress

A martini glass filled with extra cocktail sauce makes an elegant dipping vessel alongside your platter. Consider adding small cocktail forks for guests who prefer not to get their fingers messy. The crushed ice presentation keeps the shrimp cold and looking spectacular for hours.

Perfecting Your Technique

Buy the best quality shrimp you can find, preferably wild caught if available. Look for shrimp that smell fresh and clean, never fishy or ammonialike. Pat them completely dry before arranging on the platter for the most appetizing appearance.

• Skip the pre cooked frozen shrimp, the texture difference is noticeable
• Let guests customize their sauce heat with extra hot sauce on the side
• Leftover shrimp make an excellent addition to salads the next day

Save

There is something timeless about shrimp cocktail that never goes out of style. It is the kind of appetizer that makes any occasion feel just a little more special.

Recipe FAQs

→ How long should I cook the shrimp?

Cook shrimp for 2-3 minutes until they turn pink and opaque. Immediately transfer to an ice bath to stop cooking and maintain their tender texture.

→ Can I make this ahead of time?

Yes, you can prepare shrimp cocktail up to 1 day ahead. Store the cooked shrimp and sauce separately in airtight containers in the refrigerator.

→ How do I serve shrimp cocktail?

Arrange chilled shrimp on a platter over crushed ice or lettuce leaves. Serve with the cocktail sauce in a small bowl, garnished with lemon wedges and fresh parsley.

→ What can I use instead of horseradish?

Prepare horseradish can be substituted with Dijon mustard or wasabi paste for a different but equally zesty flavor profile in the cocktail sauce.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely before cooking. Pat them dry to remove excess moisture before adding to the boiling water.