Description
A classic shrimp cocktail recipe featuring extra-large shrimp served with a spicy and tangy homemade cocktail sauce made from chili sauce, ketchup, horseradish, and spices. Perfect as an elegant appetizer that’s easy to prepare and sure to impress.
Ingredients
Scale
Shrimp
- 24 extra large tail-on raw shrimp
Cocktail Sauce
- 1/2 cup Heinz chili sauce
- 1 cup ketchup
- 1 tablespoon horseradish
- 1 dash Worcestershire sauce
- Juice of 1/2 lemon
- 1/2 teaspoon Tabasco
- 1/2 clove garlic, finely minced
- 1 tablespoon cilantro, chopped
Cooking Water Seasonings
- 2 tablespoons Old Bay Seasoning
- 1 lemon, halved
- 1 teaspoon garlic powder
- 1 clove garlic, finely minced
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Instructions
- Make the Cocktail Sauce: In a medium bowl, combine the chili sauce, ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, minced garlic, and chopped cilantro. Stir well and refrigerate until ready to serve to allow flavors to meld.
- Prepare Ice Bath: Have a large bowl filled with ice water ready and set near the sink for cooling the cooked shrimp quickly.
- Season the Cooking Water: In an 8-quart pot, add Old Bay seasoning, halved lemon, garlic powder, minced garlic, chili powder, and salt to water. Bring the water to a rolling boil.
- Cook the Shrimp: Add the raw shrimp to the boiling seasoned water. When the water returns to a boil, the shrimp will be fully cooked; they will turn bright pink, which usually takes just a few minutes.
- Cool the Shrimp: Immediately drain the cooked shrimp and transfer them to the ice water bath to chill for 2 minutes. This stops the cooking process and keeps the shrimp firm and flavorful.
- Peel the Shrimp: Peel the shrimp while leaving the tails on for easy handling and presentation.
- Serve: Drain the peeled shrimp well and serve chilled with the prepared homemade cocktail sauce on the side.
Notes
- Use extra-large tail-on shrimp for the best presentation and ease of eating.
- Adjust the amount of horseradish or Tabasco in the cocktail sauce to control spiciness.
- Make the cocktail sauce ahead of time and refrigerate to develop the flavors.
- The ice bath is essential to stop the shrimp from overcooking and to keep them tender.
- Serving with lemon wedges can enhance the flavor.
Nutrition
- Serving Size: 4 shrimp with cocktail sauce
- Calories: 135 kcal
- Sugar: 17 g
- Sodium: 1449 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg
