Shrimp Cocktail with Homemade Zesty Sauce

Shrimp Cocktail with Homemade Zesty Sauce

Plump poached shrimp meet a tangy, horseradish-spiked sauce with real bite.

Total 2 hr 15 min Makes 4 servings Calories 145/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Large shrimp are poached in lemon-and-bay-scented water until just tender, then chilled and served with a tangy homemade cocktail sauce built on ketchup, horseradish, and a squeeze of lemon. It's a classic chilled appetizer for holiday tables, dinner parties, or any occasion that calls for something light before the main course.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 lemon, halved
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 3/4 cup ketchup
  • 3 tablespoons prepared horseradish
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon celery salt
  • 1 lemon, cut into wedges, for serving

Method

  1. Fill a 6-quart saucepan with water, squeeze in the halved lemon, and add the bay leaves, peppercorns, and salt. Bring to a boil over high heat.

  2. Add the shrimp to the boiling water and cook until they turn pink and opaque, about 2 to 3 minutes.

  3. Drain the shrimp immediately and transfer to a bowl of ice water to stop the cooking and chill them quickly.

  4. Drain the chilled shrimp well, pat dry with paper towels, and refrigerate until ready to serve.

  6. Cover the cocktail sauce and refrigerate at least 1 hour to let the flavors meld.

  7. Arrange the chilled shrimp around the rim of a serving dish with a small bowl of cocktail sauce in the center. Garnish with lemon wedges and serve cold.

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Rate this recipe

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Shrimp Cocktail with Homemade Zesty Sauce

Large shrimp are poached in lemon-and-bay-scented water until just tender, then chilled and served with a tangy homemade cocktail sauce built on ketchup, horseradish, and a squeeze of lemon. It's a classic chilled appetizer for holiday tables, dinner parties, or any occasion that calls for something light before the main course.

2 hr 15 min 4 servings 145 cal

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 lemon, halved
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 3/4 cup ketchup
  • 3 tablespoons prepared horseradish
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon celery salt
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Fill a 6-quart saucepan with water, squeeze in the halved lemon, and add the bay leaves, peppercorns, and salt. Bring to a boil over high heat.

  2. 2

    Add the shrimp to the boiling water and cook until they turn pink and opaque, about 2 to 3 minutes.

  3. 3

    Drain the shrimp immediately and transfer to a bowl of ice water to stop the cooking and chill them quickly.

  4. 4

    Drain the chilled shrimp well, pat dry with paper towels, and refrigerate until ready to serve.

  5. 5

    In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and celery salt until smooth.

  6. 6

    Cover the cocktail sauce and refrigerate at least 1 hour to let the flavors meld.

  7. 7

    Arrange the chilled shrimp around the rim of a serving dish with a small bowl of cocktail sauce in the center. Garnish with lemon wedges and serve cold.