Shrimp Cocktail Recipe

This shrimp cocktail recipe is my absolute favorite because it’s not only ridiculously easy to make, but the Old Bay infusion gives me all the nostalgic vibes of summer beach trips. Plus, the homemade cocktail sauce has just the right kick, making each bite a perfect blend of tangy and spicy goodness—it’s like a party for my taste buds!

A classic shrimp cocktail is one of my great loves, especially when it showcases very large, very tender shrimp cooked in a broth of water, dry white wine, and Old Bay seasoning (if you ask me, the very best shrimp cocktail seasoning). For my version, I use lots of lemon slices, a handful of whole peppercorns, a very heady bunch of smashed garlic cloves, and a bay leaf (no laughing; we do what we must to get impressive shrimp cocktail).

The dish’s flavor balance comes from the tangy cocktail sauce made from ketchup, horseradish, and Worcestershire sauce—each batch is better than the last, and I promise you, it’s pretty delightful.

Ingredients

• Shrimp: High-protein seafood low in calories and rich in omega-3 fatty acids.
• Lemon: Adds a citrusy tanginess, high in vitamin C and antioxidants.
• Old Bay Seasoning: A blend of spices that adds a classic savory seafood flavor.
• White Wine: Enhances depth of flavor, with slight acidity complementing seafood.
• Black Peppercorns: Adds subtle heat and depth, with antioxidant properties.
• Horseradish: Provides a spicy kick and contains compounds that support immunity.
• Ketchup: Sweet and tangy base for cocktail sauce, rich in lycopene.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined, tails on
• 4 cups water
• 1 cup dry white wine
• 1 tablespoon Old Bay seasoning
• 1 lemon, sliced
• 1 teaspoon black peppercorns
• 2 cloves garlic, crushed
• 1 bay leaf
• For the cocktail sauce:
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• Hot sauce, to taste
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions

1. Fill a large pot with 4 cups of water. Add 1 cup of dry white wine, 1 tablespoon of Old Bay seasoning, the slices from 1 lemon, 1 teaspoon of black peppercorns, 2 crushed garlic cloves, and 1 bay leaf. Bring to a boil.

2. After the water reaches boiling point, turn the heat down to a simmer. Let the mixture cook for 5 minutes. This will ensure that the flavors are thoroughly infused.

3. Add the shrimp, which have been peeled and deveined, to the pot. Cook the shrimp for 2-3 minutes and see that they are pink and opaque, which means they are done. (Do not overcook.)

4. Prepare a large bowl with ice water. Using a slotted spoon, remove the shrimp from the pot and immediately transfer them to the ice water to prevent overcooking.

5. Place the shrimp in an ice bath for 5 minutes, then remove and use paper towels to make them as dry as possible.

6. In a small bowl, mix 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, and hot sauce to taste for the cocktail sauce. Combine well until fairly homogeneous. Add salt to taste.

7. Chilled shrimp should be arranged on a serving platter.

8. Accompany the shrimp with the cocktail sauce served on the side.

9. If desired, garnish with fresh parsley that has been chopped.

10. If desired, include wedges of lemon on the platter to squeeze over the shrimp.

Equipment Needed

1. Large pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Slotted spoon
7. Large bowl
8. Ice (for ice water bath)
9. Paper towels
10. Small bowl
11. Spoon or small whisk (for mixing cocktail sauce)
12. Serving platter

FAQ

• What is the best type of shrimp to use for a shrimp cocktail?Use large shrimp that are already peeled and deveined but still have the tails on for easy handling.
• Can I use shrimp that’s already cooked?For this recipe, it is optimal to use raw shrimp. When you cook them yourself, they taste much fresher than shrimp that are pre-cooked, and it is much easier to avoid overcooking them when you are in control of their cooking time.
• Is it necessary to use wine in the poaching liquid?Depth of flavor comes from wine; if necessary, use an extra cup of water or seafood stock.
• What is the purpose of the Old Bay seasoning?The seasoning from Old Bay gives the shrimp a flavor that makes them truly sing. Not only is it a classic complement to the seafood, but it’s also superb in the poaching liquid.
• How can I make the cocktail sauce spicier?Boost the horseradish or add extra hot sauce to dial the spice level up to your taste.
• Can I prepare the shrimp cocktail in advance?Indeed, the shrimp and the cocktail sauce can be cooked and prepared a day in advance. Simply refrigerate them, and they will be just fine until it is time to serve them.
• How do I serve this shrimp cocktail for a party?Put the shrimp on a serving platter with a bowl of sauce in the center. Garnish with lemon wedges and fresh parsley.

Substitutions and Variations

Use chicken broth or water mixed with a splash of apple cider vinegar instead of dry white wine.
Use a homemade blend of these seasonings:
celery salt, 1 tsp.
paprika, 2 tsp.
cayenne pepper, 1/4 tsp.
black pepper, 1/2 tsp.
crushed bay leaf, 1/2 to 1 leaf (to taste).
Replace lemon slices with lime slices for a different citrus note.
If you lack whole black peppercorns, use 1/2 teaspoon ground black pepper.
If needed, use 1/4 teaspoon garlic powder in place of fresh garlic.

Pro Tips

1. Use a Flavorful Stock: For added depth of flavor, consider preparing the poaching liquid in advance using shrimp shells, if available, to make a quick stock. This will enhance the shrimp’s taste.