Chilled Shrimp Cocktail Sauce (Printable version)

Delicate chilled shrimp served alongside a bright, tangy dipping sauce for a refreshing start.

# Needed ingredients:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# How to make it:

01 - Fill a large pot with water, add lemon slices, salt, and peppercorns, then bring to a boil.
02 - Add the shrimp to boiling water and cook for 2 to 3 minutes until pink and just cooked through.
03 - Immediately transfer shrimp to an ice bath to halt cooking and chill for at least 10 minutes.
04 - In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt; adjust seasoning to taste.
05 - Drain the shrimp and pat dry, then arrange over crushed ice or lettuce leaves on a platter.
06 - Serve shrimp with cocktail sauce, lemon wedges, and garnish with fresh parsley if desired.

# Expert advice:

01 -
  • Takes less time than you'd think—fifteen minutes of prep and you're halfway done.
  • It feels like you're serving something at a restaurant, but you're just using your kitchen and a pot.
  • Works as a starter, an appetizer spread, or even a light lunch with nothing else needed.
02 -
  • Overcooked shrimp becomes hard and bouncy—watch the timer and trust it; two to three minutes is not a suggestion.
  • That ice bath is not optional; it's what keeps them tender and stops them from cooking further in their own heat.
03 -
  • Buy shrimp with the tails on and peel and devein them yourself if you can; it costs less and the tails make the platter look better.
  • Don't be shy with the lemon juice in the sauce—acidity is what makes it taste fresh and stops it from tasting one-note.
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