Shrimp Cocktail
This post may contain affiliate links. Read my full disclosure policy.
Elegant and surprisingly simple—shrimp cocktail is always a hit. This version delivers perfectly tender shrimp and a zesty homemade cocktail sauce that rivals the best restaurants.
Few appetizers feel as special—or as simple—as a perfectly made shrimp cocktail. Adapted from Bon Appetit, this version features big, plump shrimp paired with a zesty, lemony, horseradish-spiked cocktail sauce. It’s surprisingly easy to make and tastes just as good as the shrimp cocktail served at the best restaurants.
The key is to use jumbo shell-on shrimp and keep a close eye on the clock. Have a timer and an ice bath ready—cook the shrimp for exactly 3½ minutes, then plunge them into cold water to stop the cooking. This quick shock is what keeps the shrimp perfectly tender and never rubbery.
“Excellent! I followed your directions exactly and the shrimp were more tender than I’ve ever previously prepared. Thank you for complete directions!”
What You’ll Need To Make Shrimp Cocktail
As with all of my shrimp recipes, I recommend buying frozen shrimp. Most shrimp are cleaned and flash-frozen shortly after being caught. Unless you live on the coast, the “fresh” shrimp you see in the seafood case is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself.
Shrimp have a dark vein running along their backs, which needs to be removed. It’s a bit tedious to do yourself, so look for shrimp labeled “shell split and deveined.” (If you need to do it yourself, use kitchen shears to cut through the shell along the back of the shrimp, from the head to the tail, then use a small paring knife to lift out the vein.)
Finally, be sure to buy raw shrimp instead of pre-cooked. This may sound obvious but it is a very common mistake, and cooking shrimp twice will result in very tough shrimp.
Step-by-Step Instructions
Step 1: Prepare the water and ice bath. In a medium pot, combine the salt, sugar, and 6 cups of water. Bring it to a boil over medium-high heat. Meanwhile, fill a large bowl with ice and cold water and set it by the sink—you’ll use this as an ice bath to stop the cooking later.
Step 2: Cook the shrimp. Add the shrimp to the boiling water and cook for exactly 3½ minutes, until they’re pink and opaque. This timing is spot-on for jumbo 16–20 count shrimp (the “16–20” refers to how many you get per pound). If you’re using a different size, adjust the timing as follows:
- 26–30 count: 1½ minutes
- 21–25 count: 2 minutes
- 13–15 count: 4 minutes
Step 3: Chill the shrimp. Drain the shrimp in a colander, then immediately plunge them into the ice water to shock them and stop the cooking. Let them sit until fully chilled, about 15 minutes.
Step 4: Make the cocktail sauce. In a small bowl, stir together the ketchup, horseradish, lemon zest and juice, Worcestershire sauce, and hot sauce. Give it a taste and adjust the seasoning as needed.
Step 5: Peel and serve. Peel the shrimp, leaving the tails on for easy dipping. Arrange them on a platter filled with crushed ice, if using, and serve with the cocktail sauce on the side.
More Shrimp Recipes You May Like
Shrimp Cocktail
With plump shrimp, a bright-tangy sauce, and a foolproof cooking method, shrimp cocktail is always a crowd favorite.
Ingredients
For the Shrimp
- ¼ cup kosher salt
- ¼ cup sugar
- 2 pounds 16-20 shell-on shrimp, deveined, thawed if frozen (see note)
For the 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
For Serving (Optional)
- Crushed ice
Instructions
- In a medium pot, combine the salt, sugar, and 6 cups of water. Bring to a boil over medium-high heat.
- Fill a large bowl with ice and cold water and set next to the sink.
- Add the shrimp to the boiling water mixture and cook for exactly 3½ minutes, until the shrimp are pink and opaque. The water will not really return to a boil once you add the shrimp; that's okay.
- Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes.
- Meanwhile, make the sauce: In a small bowl, stir together the ketchup, horseradish, lemon zest and juice, Worcestershire sauce, and hot sauce. Taste and adjust seasoning if necessary.
- Peel the shrimp, leaving just the tails attached. Transfer to a platter filled with crushed ice, if using, and serve with cocktail sauce on the side.
- Note: “16–20” refers to the number of shrimp per pound—that’s the size you’ll want for this recipe. Look for shell-on shrimp that are already deveined; they’re often labeled Easy Peel, Simple Peel, or Shell Split and Deveined. If you can’t find them, you can devein the shrimp yourself: use kitchen shears to cut through the shell along the back, from head to tail, then use a small paring knife to lift out the vein. If you’re using a different size shrimp, adjust the cooking time as follows: 26–30 count (1½ minutes); 21–25 count (2 minutes); 13–15 count (4 minutes).
- Make-Ahead Instructions: The cocktail sauce can be made up to a week ahead and refrigerated. The shrimp can be cooked a day ahead and served cold.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 174
- Fat: 1 g
- Saturated fat: 0 g
- Carbohydrates: 12 g
- Sugar: 9 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 583 mg
- Cholesterol: 243 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jenn, when you say to cook for 3 1/2 minutes, does that mean as soon as you put the shrimp into the boiling water or once it reaches a boil?
Hi Janet, the 3 1/2 minutes starts as soon as you put the shrimp in the water (the water may not even return to a boil while the shrimp cook).
Hi. These were a hit last time I made them!
Planning again but need to know if I may defrost and de-vein the shrimp the evening before, and then cook and chill the next day prior to serving. I see stores sell ‘previously frozen’ shrimp that is defrosted, so hoping this is ok? I have limited time and would love to prep in advance. Thank you for always making me look like a good cook!
Glad these were a hit! Yes, you can definitely thaw and de-vein the shrimp the night before. Happy holidays!
Hi Jenn,
I have trouble when I want to double certain recipes. Can I double this recipe to cook 4 lbs of jumbo shrimp in a large saucepan or is it better to make two individual batches? Happy
Thanksgiving and thank you for all of your wonderful recipes.
Maria
Hi Maria, It’s fine to double this one and cook in one large pot. Enjoy!
Excellent! I followed your directions exactly and the shrimp were more tender than I’ve ever previously prepared. Thank you for complete directions!
I used this poaching method for adding shrimp to pasta salad. Y U M M Y!!!!! I’m doing this every time I need to add shrimp for make shrimp cocktail.
Hi there, this recipe looks amazing. I’ve made your key lime pie before and it was a showstopper. Thanks! But I’ve never cooked shrimp. If I halved the recipe would the cooking time change or would it stay the same? Thank you! (Signed a newbie cook!)
The cooking time would stay the same (and so glad you liked the pie)! Hope you enjoy the shrimp too. 🙂
Update: I made this about a month ago and it turned out AMAZING! I struggled with defrosting the shrimp day of (didn’t think ahead, whoops!) but otherwise was totally floored by the recipe. It came out perfect and was so tasty! Shared it with my roommates and watched The Little Mermaid. Both of them were so impressed. 10/10 recommend. So good!
Hi Jenn,
I have what is probably a stupid question, but I have NO experience with shrimp.
I just bought XL cooked shrimp, tail-on, deveined, and peeled. Should I just defrost in the fridge and serve once defrosted or would I need to cook these? Thanks!
Not a dumb question! If they’re uncooked (cooked are also in grocery stores), you’d definitely need to cook them. Hope you enjoy!
I made the recipe, but used thawed tail on peeled and deveined shrimp – excellent!
Hands down the best and simplest.
Hi. I can’t find the shell-on deveined shrimp. I am able to get the peeled, deveined, tail-on shrimp. Would anything change as far as cooking time? Any suggestions if this is the only shrimp I can get? Thank you!
Hi Kay, they will cook a bit faster — I’d check them at 2.5 to 3 minutes. Enjoy!