Classic Shrimp Cocktail 🍤❄️🍋🧂 Chilled, Juicy, and Perfectly Poached With a Zesty Homemade Cocktail Sauce

This isn’t the rubbery, bland party tray shrimp of the past. This is crisp, briny, chilled-to-perfection shrimp, cooked gently in aromatic water and served with a bold, tangy, spicy cocktail sauce you actually want to eat by the spoonful.

Classic, but done right.

Ingredients (Serves 4–6)

For the shrimp

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on
• 1 lemon, halved
• 1 bay leaf
• 1 tsp whole peppercorns
• Salt (about 1 tbsp kosher salt per quart of water)
• Optional: ½ tsp Old Bay or chili flakes for flavor

For the cocktail sauce

• ½ cup ketchup
• 2 tbsp prepared horseradish (more for heat)
• 1 tsp Worcestershire sauce
• ½ tsp lemon juice
• Dash of hot sauce (like Tabasco)
• Salt and pepper to taste
• Optional: pinch of celery salt or smoked paprika

To serve

• Crushed ice or chilled platter
• Lemon wedges
• Extra sauce for dipping

Instructions

Step 1: Make the poaching liquid
Fill a medium pot with water and squeeze in lemon juice. Add the lemon halves, bay leaf, peppercorns, and a generous amount of salt. Bring to a boil, then reduce to a simmer.

Step 2: Cook the shrimp
Add shrimp and poach gently for 2–3 minutes until just opaque and pink. Don’t overcook — they should be firm and snappy. Immediately transfer to an ice bath to chill.

Step 3: Make the cocktail sauce
Stir together all sauce ingredients in a small bowl. Adjust horseradish and hot sauce to your heat preference. Chill until ready to serve.

Step 4: Serve cold
Drain shrimp and pat dry. Arrange over crushed ice or a cold platter. Serve with lemon wedges and cocktail sauce on the side.

Flavor Variations

• Add orange or lime zest to the poaching liquid for citrus depth
• Swap horseradish for wasabi or hot mustard for a twist
• Use roasted cherry tomatoes blended with chili for a homemade ketchup base
• Add a splash of vodka or gin to the sauce for a boozy kick

Pro Tips

• Use shell-on shrimp for better flavor while poaching, then peel after chilling
• Don’t skip the ice bath — it stops cooking and firms up the texture
• Chill both shrimp and sauce for at least 20 minutes before serving
• Serve over a bed of ice or on chilled glass for maximum crisp presentation

Final Thoughts

Classic Shrimp Cocktail is cool, briny, and refreshingly simple — the kind of appetizer that never goes out of style. When done right, it’s craveable, elegant, and effortless to prep ahead.

Poach it. Chill it. Dip with abandon. 🍤❄️🍋🧂

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