Romantic Shrimp Cocktail (Print View)
Succulent shrimp served chilled with a tangy homemade sauce, ideal for special evenings.
# What You Need:
→ Shrimp
01 - 12 large raw shrimp, peeled and deveined, tails on
02 - 1 teaspoon sea salt
03 - 1 lemon, sliced
→ Cocktail Sauce
04 - 1/3 cup ketchup
05 - 2 tablespoons prepared horseradish
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 teaspoon Worcestershire sauce
08 - 1/4 teaspoon hot sauce
09 - Pinch of freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Fresh parsley or dill sprigs
# How to Make It:
01 - Fill a medium saucepan with water and add sea salt and lemon slices. Bring the water to a rolling boil over high heat.
02 - Carefully add shrimp to the boiling water. Cook for 2–3 minutes, watching closely until shrimp turn pink and opaque. Do not overcook.
03 - Immediately transfer cooked shrimp to a bowl of ice water to stop cooking process. Let chill for at least 5 minutes. Drain thoroughly and pat dry.
04 - In a small mixing bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and black pepper. Taste and adjust seasoning to preference.
05 - Arrange chilled shrimp on a serving platter or in cocktail glasses. Serve with cocktail sauce on the side, lemon wedges, and fresh herb garnish.
# Expert Tips:
01 -
- The sauce comes together in seconds but tastes like you labored over it, letting you focus on the person across the table instead of the stove
- Freshly poached shrimp have this tender, just yielding bite that you cant get from the pre-cooked version at the grocery store
02 -
- The ice bath step is what separates restaurant shrimp cocktail from rubbery home version, do not skip it
- Cocktail sauce tastes better after it sits for 10 minutes, so make it first and let it hang out while you poach
03 -
- Start with cold water from the tap, not hot, to help your shrimp cook evenly
- If your sauce tastes too sharp, add a tiny pinch of sugar or honey to round it out