There’s something unmistakably timeless about Shrimp Cocktail. It’s classy, refreshing, and just a little indulgent—like the culinary equivalent of slipping into your favorite little black dress. Today, we’re giving it a homemade twist with zesty shrimp cooked to perfection and a tangy, flavor-packed cocktail sauce you’ll want to slather on everything. Perfect for get-togethers, holidays, or simply when you feel like treating yourself, this recipe is an absolute keeper.
If elevating a classic is your thing, this Shrimp Cocktail is your new go-to appetizer!
### **Why You’ll Love This Recipe**
– **Easy Elegance**: It’s incredibly easy to make but feels so fancy. Guests will think you went all out!
– **Homemade Cocktail Sauce**: Forget the store-bought stuff—this is perfectly balanced with just the right zip of horseradish and fresh lemon.
– **Versatility**: Serve as a party starter, a light lunch, or a show-stopping addition to a seafood spread.
– **Make-Ahead Friendly**: Prep it ahead of time and keep it chilled for stress-free entertaining.
### **Ingredients Breakdown**
#### **For the Shrimp**
– **1 pound large shrimp** (16-20 count), peeled and deveined (leave tails on for easy handling!)
*Pro Tip: Fresh or frozen shrimp works fine here. If using frozen, just thaw overnight in the fridge for best results.*
– **1 lemon, sliced into rounds**
– **2 teaspoons salt**
– **1 teaspoon black peppercorns**
– **Water, enough to fill a medium saucepan**
#### **For the Cocktail Sauce**
– **1/2 cup ketchup**
*Base Ingredient: If you like a richer flavor, opt for a high-quality ketchup.*
– **2 tablespoons prepared horseradish**
*Dial it up or down depending on your spice preference!*
– **1 tablespoon fresh lemon juice**
– **1 teaspoon Worcestershire sauce**
– **1/4 teaspoon hot sauce (optional)**
*Add a little heat if you like things spicy.*
– **Salt and freshly ground black pepper, to taste**
### **Step-by-Step Instructions**
1. **Poach the Shrimp**
In a medium saucepan, combine water, lemon slices, salt, and peppercorns. Bring it to a boil, then lower the heat to a simmer. Add the shrimp and let it cook for just 2-3 minutes, or until they turn pink and curl slightly. *Careful not to overcook!*
Using a slotted spoon, transfer the shrimp to an ice water bath immediately to stop the cooking process. Drain well, pat dry, and refrigerate.
2. **Make the Cocktail Sauce**
In a small bowl, stir together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. **Assemble and Serve**
Arrange the chilled shrimp on a serving platter with a small bowl of cocktail sauce in the center. Garnish with lemon wedges or fresh parsley for an added pop of color. Voila! You’re ready to impress.
### **Chef’s Tips and Tricks**
– **Know Your Shrimp**: If peeling and deveining shrimp sounds intimidating, don’t worry—many grocery stores sell them prepped and ready to go.
– **Perfect Shrimp Texture**: To avoid rubbery shrimp, keep an eye on them while poaching. They cook quickly, so check often!
– **Custom Sauce Flavor**: Want it sweeter or spicier? Add a touch of sugar or an extra splash of hot sauce to tailor the cocktail sauce to your taste.
### **Recipe Variations and Serving Suggestions**
– **Variation Ideas**: Swap shrimp for chilled crab claws, lobster tails, or even grilled scallops for a seafood cocktail platter.
– **Keto-Friendly**: Pair the shrimp with a low-carb dip option, like garlic aioli, instead of traditional cocktail sauce.
– **Serving Suggestions**: Serve alongside a crisp white wine, like Sauvignon Blanc, or a refreshing sparkling water with a twist of lime.
### **FAQs**
**Q: Can I make this recipe ahead of time?**
A: Absolutely! The shrimp can be cooked and chilled up to 24 hours in advance, and the cocktail sauce stores well in the fridge for up to 3 days. Assemble everything just before serving for ultimate freshness.
**Q: Can I use pre-cooked shrimp?**
A: Yes, but I recommend fresh-cooked. Pre-cooked shrimp can work in a pinch—just rinse and chill them before serving.
**Q: What’s the best way to store leftovers?**
A: Store any leftover shrimp and cocktail sauce in separate airtight containers in the fridge for up to 2 days.
### **Printable Recipe**
#### **Shrimp Cocktail with Homemade Cocktail Sauce**
**Prep Time**: 15 minutes
**Cook Time**: 3 minutes
**Total Time**: 18 minutes
**Servings**: 4
**Ingredients**
*For the Shrimp*
– 1 pound large shrimp, peeled and deveined
– 1 lemon, sliced into rounds
– 2 teaspoons salt
– 1 teaspoon black peppercorns
– Water, enough to fill a medium saucepan
*For the Cocktail Sauce*
– 1/2 cup ketchup
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon hot sauce (optional)
– Salt and freshly ground black pepper
**Instructions**
1. In a saucepan, bring water, lemon slices, salt, and peppercorns to a boil. Lower heat and simmer shrimp for 2-3 minutes, until pink and curled. Transfer to an ice water bath. Drain and chill.
2. Mix all cocktail sauce ingredients in a small bowl. Chill until needed.
3. Serve chilled shrimp with cocktail sauce and garnish as desired.
I hope this Shrimp Cocktail becomes one of your go-to recipes! If you give it a try, I’d LOVE to hear about it. Leave a comment below or share your creation on social media with #TheKitchensAid. Cheers to turning the everyday into something special!
