Chilled Shrimp with Zesty Cocktail Sauce

Standing at a summer barbecue, someone passed me a platter of perfectly chilled shrimp with that bright red sauce. One bite and I realized Id been missing out on this classic combination for way too long. Now its become my go-to when I need something elegant but effortless.

Last New Years Eve, I made three pounds of these for a party. My brother texted me the next day asking for the recipe, shocked that the sauce was just five ingredients mixed together in a bowl.

Ingredients

• Large raw shrimp (500 g/1 lb): Buy them already peeled and deveined to save time. Keeping the tails on makes them easier to dip and looks gorgeous on a platter.
• Lemon: Youll need one whole lemon sliced for the boiling water plus extra wedges for serving. The acid in the cooking water keeps the shrimp sweet and tender.
• Salt and black peppercorns: This simple aromatics bundle transforms plain water into a flavorful poaching liquid.
• Ketchup (120 ml/½ cup): The base of your cocktail sauce. A quality ketchup makes a difference here.
• Prepared horseradish (2 tbsp): This is the secret ingredient that gives the sauce its signature kick. Add more if you love heat.
• Fresh lemon juice (1 tbsp): Brightens the sauce and cuts through the richness of the ketchup.
• Worcestershire sauce (1 tsp): Adds depth and that mysterious savory note.
• Hot sauce (½ tsp, optional): For extra warmth. I skip it for most crowds but add it when feeding spice lovers.
• Lemon wedges and fresh parsley: For serving. The parsley is totally optional but adds a pop of color.

Instructions

Prepare the poaching liquid:

Fill a large pot with water and add the lemon slices, salt, and peppercorns. Bring it to a rolling boil.

Cook the shrimp:

Add the shrimp and cook for 2 to 3 minutes. Watch closely, they turn pink and opaque fast.

Ice bath immediately:

Transfer the shrimp to an ice bath for at least 10 minutes. This stops the cooking and keeps them perfectly tender.

Mix the cocktail sauce:

Combine the ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and salt in a bowl. Taste and adjust the heat level.

Arrange and serve:

Drain the shrimp and pat them dry. Place on a platter over crushed ice or lettuce leaves with the sauce on the side.

Save

My aunt used to make this for Christmas Eve every year. She always said the trick was never rushing the chilling step, and now I pass that same wisdom along every time I teach someone this recipe.

Make It Your Own

Sometimes I add a splash of white wine to the boiling water or toss in a bay leaf if I have one handy. These small additions make the shrimp taste even more special.

Planning Ahead

This recipe is a dream for entertaining because you can cook and chill the shrimp up to a day in advance. Store them in the refrigerator and make the sauce fresh before serving.

Serving Suggestions

I love arranging the shrimp in a circle around a small bowl of sauce in the center. It looks impressive and guests can easily help themselves. Keep extra ice handy to replenish the platter.

• Cocktail picks or small forks make serving neater
• Napkins are essential, this sauce can get messy
• Pair with sparkling wine or crisp white wine

Save

Simple, elegant, and always the first thing to disappear at any gathering I host.

Questions & Answers

→ How do I know when the shrimp are perfectly cooked?

The shrimp are done when they turn pink and opaque throughout, typically 2–3 minutes. Avoid overcooking as they'll become rubbery. The ice bath immediately stops the cooking process.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator before cooking, then pat dry to remove excess moisture for better sauce adherence.

→ How far in advance can I prepare this?

You can cook and chill the shrimp up to 24 hours ahead. Store them in an airtight container in the refrigerator. The sauce can also be made a day ahead—flavors actually improve with time.

→ What's the best way to serve shrimp cocktail?

Arrange the chilled shrimp on a platter over a bed of crushed ice or crisp lettuce leaves to keep them cold. Place the sauce in a small bowl in the center for easy dipping.

→ How can I adjust the spice level of the sauce?

Increase the horseradish for more heat and add extra hot sauce to taste. Start with small amounts and adjust gradually—the flavors intensify as the sauce sits.