Homemade Shrimp Cocktail is a classic and a must at your next party!
You can’t deny the classics…shrimp cocktail is one of those appetizers that is always a hit and one of the first to go at every party. It’s easy to make at home, and the homemade cocktail sauce is a must! It’s so much better homemade, plus you can really control the heat or kick it up if you like it spicy.
Ultimate Shrimp Cocktail, what you need:
- 2 lbs jumbo shrimp, shells on
- For the Cocktail Sauce:
- 1 cup ketchup (we love Heinz brand)
- 1/4 cup prepared hot horseradish (or less if you like less heat) – we love Beaver Brand
- 2 tablespoon Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon Tabasco sauce
- 2 tablespoon apple sauce
- lemon zest from one lemon
- 1 lemon, cut in half (for poaching)
- 1 lemon, cut into wedges for serving
- green leaf lettuce *optional garnish for serving
How to make Homemade Shrimp Cocktail Sauce with a kick:
In a small bowl mix together the ketchup, horseradish sauce, Worcestershire sauce, dijon mustard, Tobasco sauce, apple sauce and lemon zest. Stir all together until combined and the sauce is smooth. Serve cold with the chilled shrimp. Serve on a platter with crushed ice, lemon wedges and green leaf lettuce.
Make ahead:
Both poaching the shrimp and mixing up the cocktail sauce need to happen at the least 2 hours before you plan to serve so they have time to chill in the fridge, but if you’d like to prepare both the day before you plan to serve, even better! This will allow time for the shrimp to chill and the flavors of the cocktail sauce to really blend together nicely.
How to perfectly poach shrimp:
- Season and Boil the water: listed below are different ways to season the water that the shrimp poach in. You really can customize this to your liking.
- Cook the shrimp with the shells on: the shrimp will have better flavor if they cook with the shells on.
- Lower to a simmer: Bring the cooking liquid to a boil and then lower the heat to a simmer.
- Add the shrimp into the water. Simmer for 4-5 minutes, then turn the heat off, but keep the pot on the burner and let the shrimp continue to poach in the water for two more minutes.
- Remove the shrimp from the water and place on a sheet pan to cool, do not rinse them.
- Peel the shrimp: when the shrimp are cooled enough to handle, peel and devein all of them, leaving just the shrimp tails on for serving.
- Chill: it’s best to let the shrimp chill in the fridge for a minimum of two hours, or longer if you have the time.
How many shrimp per person for Shrimp Cocktail?
Two pounds of jumbo shrimp will feed 8 people generously. Plan about 1/2 to 1/3 of a pound per person.
Different ways to flavor the poaching water for poaching shrimp:
- a whole onion, peeled and quartered
- a can of beer
- a few tablespoons white wine
- a few tablespoons Old Bay Seasoning
- bay leaves
- fresh parsley
- a tablespoon kosher salt
- black peppercorns
- the juice of one lemon, with the lemon halves added in
Cooking shrimp in the oven vs. poaching:
There are a few different ways to cook the shrimp before giving them time to chill in the fridge for shrimp cocktail. The method you choose is up to you. We like poaching with the shells on for great flavor from the shells. If you choose to roast in the oven, you will roast at 400 F degrees for 8-10 minutes. Season with a teaspoon of salt and pepper before roasting.
Shrimp Cocktail
Shrimp cocktail is always a winning appetizer, but it's even better when it's homemade, from the cocktail sauce with a kick and the perfectly poached shrimp.
Ingredients
For the Shrimp:
- 2 lbs. jumbo shrimp shells on
For the Cocktail Sauce:
- 1 cup ketchup Heinz brand
- 1/4 cup prepared hot horseradish Beaver brand
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon Tabasco hot sauce *optional
- 2 tablespoons apple sauce
- 1 lemon zested
- 1 lemon cut in half (for poaching)
For Serving:
- 1 lemon cut into wedges for serving
- green leaf lettuce *optional garnish for serving
Instructions
Poach the Shrimp:
-
Fill a large stock pot with 8 cups of water (2 quarts). Squeeze the juice of one lemon into the water, and then add the lemon halves into the water as well. Bring the water to a boil, and then turn the heat down to a simmer. Add the shrimp (shells on), cover the pot with a lid, and let the shrimp poach for 4-5 minutes. Watching your timer, at four minutes, check the shrimp for done-ness, they will be pink and firm. Immediately turn the heat off. Cover the pot one more time and keep the shrimp in the water for about two minutes longer. Remove the shrimp from the water, placing them on a parchment lined sheet pan to cool. Do not rinse them. Once the shrimp have cooled enough to handle, remove the shells and devein all of them, leaving the shrimp tails on. Move to a covered bowl to chill for a minimum of two hours before serving.
Make the Cocktail Sauce:
-
In a small bowl mix together the ketchup, horseradish sauce, Worcestershire sauce, dijon mustard, Tobasco sauce, apple sauce and lemon zest. Stir all together until combined and the sauce is smooth. Serve cold with the chilled shrimp.
-
Serve the shrimp on a platter with the cocktail sauce in a small bowl. Serve over crushed ice, lemon wedges and on a bed of green leaf lettuce for added color.
Recipe Notes
Poach the shrimp and mix up the sauce a day ahead or at least a minimum of two hours before serving (giving them time to chill in the fridge).
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More Shrimp recipes we LOVE:
- Easy Shrimp Dip (serve with chips!)
- Shrimp Cocktail Platter Appetizer (serve with Wheat Thins)
- Mexican Shrimp Cocktail
- Shrimp Boil
- Easy Shrimp Tacos
- Easy Shrimp Pasta Salad
We love to hear from you! If you make this recipe, leave a comment and give it a star rating if you loved it! Also, if you snap a pic, tag me on Insta, so I can see! @nobiggie and #nobiggierecipes on Insta!
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