Shrimp Cocktail

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A good shrimp cocktail recipe comes down to several key details. For starters, you need to pick the right shrimp: Smaller varieties won’t do the job and risk overcooking. Their small shape also makes them less than ideal for scooping up the sauce. Instead, stick to larger shrimp varieties such as extra-large (16/20) or jumbo (10/15). The latter is preferred and will create the most impressive presentation, but the extra-large variety will work just fine if you can’t track down jumbo. Shell-on, deveined shrimp are ideal for this recipe; the shells flavor the poaching liquid while also protecting the shrimp so that they remain picture-perfect after cooking. The poaching liquid also deserves attention: A generous amount of salt and sugar ensures the shrimp come out properly seasoned while a touch of Old Bay gives them a hint of spice. Adding either ice or cold water to the poaching liquid as soon as the shrimp are done is key. This stops the cooking process and guarantees the shrimp remain tender and don’t turn rubbery.Of equal importance is the cocktail sauce. The version here, which skews heavy on the lemon and horseradish, is fresh, zingy, and the ideal foil for rich shrimp. It’s the retro cocktail sauce you know and love, reformulated with a brighter, punchier kick. For the most festive presentation, serve your shrimp over crushed ice with plenty of lemon wedges. While you can serve shrimp cocktail with just the classic red sauce for dipping, offering it with additional sauces such as our Easy Green Cocktail Sauce and Old Bay Remoulade creates an instant party.All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.IngredientsShrimp⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt¼ cup sugar2 Tbsp. Old Bay seasoning2 medium lemons1½ lb. extra-large or jumbo shrimp, deveined (about 16 to 20 if using extra-large, or 10 to 15 if using jumbo)Sauce and Assembly1 cup ketchup3 Tbsp. prepared horseradish2 tsp. finely grated lemon zest2 Tbsp. fresh lemon juice1 Tbsp. Worcestershire sauce1½ tsp. hot sauce (preferably Tabasco)½ tsp. freshly ground pepper½ tsp. celery saltLemon wedges (for serving)PreparationShrimpStep 1Scoop 8 cups ice into a bowl; set aside. (Alternatively, measure out 8 cups cold water; set aside.) Combine ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, ¼ cup sugar, 2 Tbsp. Old Bay seasoning, and 6 cups water in a medium saucepan. Cut 2 lemons in half; squeeze juice into pan, then add lemon halves. (It’s okay if there are seeds in the liquid.) Bring to a boil, stirring to dissolve salt and sugar.Step 2Add 1½ lb. extra-large or jumbo shrimp, deveined (about 16 to 20 if using extra-large, or 10 to 15 if using jumbo) to pan and cook until pink and starting to curl, about 3 minutes. Immediately add reserved ice (or cold water) and transfer pan to the fridge or freezer. Let shrimp sit 10 minutes.Step 3Drain shrimp, then pat dry and peel, leaving the tails on. Place in an airtight container and chill until ready to serve.Do Ahead: Shrimp can be cooked and peeled 1 day ahead. Keep chilled.Sauce and AssemblyStep 4Mix 1 cup ketchup, 3 Tbsp. prepared horseradish, 2 tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 1 Tbsp. Worcestershire sauce, 1½ tsp. hot sauce (preferably Tabasco), ½ tsp. freshly ground pepper, and ½ tsp. celery salt in a medium bowl to combine (you should have about 1½ cups cocktail sauce).Step 5Arrange shrimp on a bed of crushed ice in a large bowl. Serve with lemon wedges, cocktail sauce and/or Green Cocktail Sauce and/or Old Bay Remoulade if desired.Do Ahead: Cocktail sauce can be made 5 days ahead. Cover and chill.

Shrimp Cocktail