Classic Shrimp Cocktail
Shrimp cocktail is one of the easiest party platters to make ahead, which is exactly what you want on New Year's Eve. The shrimp (prawns) poach for just a few minutes in water seasoned with lemon, bay leaves and peppercorns, then chill in ice water so they stay firm and sweet. The cocktail sauce takes two minutes to stir together, and both can be ready the day before.
Published
- Prep Time
- 15 mins
- Cook Time
- 5 mins
- Chill
- 30 mins
- Total Time
- 50 mins
- Servings
- 6 servings
How do you make Classic Shrimp Cocktail?
Bring water seasoned with lemon, salt, bay leaves and peppercorns to a boil. Add 900 g large peeled shrimp and keep the water at a gentle simmer for 2-3 minutes, until they are pink and opaque throughout. Chill them in ice water, drain and refrigerate for at least 30 minutes. Serve cold with a sauce of ketchup, horseradish, lemon juice and Worcestershire.
- Total time
- 50 mins
- Calories
- 170 per serving
- Protein
- 30 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Poaching
Ingredients
Cocktail sauce
Shrimp
Equipment
Large pot · Large bowl for ice water · Slotted spoon or colander · Small bowl · Serving platter
Quick Directions
Make the cocktail sauce
Stir the ketchup, 2 tbsp of the horseradish, the lemon juice, Worcestershire sauce and hot sauce, if using, together in a small bowl.
Season the poaching water
Pour the water into a large pot.
Poach the shrimp
Add the shrimp and stir.
Chill the shrimp
Drain the shrimp, or lift them out with a slotted spoon, and tip them straight into the ice water.
Serve over ice
Spoon the cocktail sauce into a small bowl or individual glasses and arrange the shrimp around it with lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic shrimp cocktail.
Make the cocktail sauce
Stir the ketchup, 2 tbsp of the horseradish, the lemon juice, Worcestershire sauce and hot sauce, if using, together in a small bowl. Taste and add the last tablespoon of horseradish if you like more heat. Cover and refrigerate while you cook the shrimp.
Season the poaching water
Pour the water into a large pot. Squeeze in the juice from the lemon halves and drop in the squeezed halves, then add the salt, bay leaves and peppercorns. Bring to a boil and let it bubble for 5 minutes. Meanwhile, fill a large bowl with ice and cold water.
Poach the shrimp
Add the shrimp and stir. Turn the heat down so the water stays at a gentle simmer and cook for 2-3 minutes, until the shrimp are pink and opaque all the way through and curled into a loose C. Cut the thickest one in half to check: there should be no grey, translucent flesh in the middle.
Chill the shrimp
Drain the shrimp, or lift them out with a slotted spoon, and tip them straight into the ice water. Leave them for 5 minutes to stop the cooking, then drain well and pat dry. Cover and refrigerate for at least 30 minutes, or up to 1 day, until cold.
Serve over ice
Spoon the cocktail sauce into a small bowl or individual glasses and arrange the shrimp around it with lemon wedges. Set the platter over a larger tray of crushed ice to keep it cold, and do not leave it out for longer than 2 hours.
Recipe Tips
- Watch the shape: a loose C means the shrimp are done, while a tight O means they have gone too far and will be rubbery.
- Cooking time depends on size. Large shrimp (21-25 per 450 g) take about 2 minutes, jumbo shrimp (16-20 per 450 g) about 3 minutes.
- Thaw frozen shrimp overnight in the fridge, or seal them in a bag and set it in a bowl of cold water for 15-20 minutes.
- For a party, put out half the shrimp at a time and keep the rest in the fridge, so the platter is always cold.
Variations
- Marie Rose sauce: stir 120 ml (1/2 cup) mayonnaise with 3 tbsp ketchup, 1 tsp lemon juice, a few dashes of Worcestershire sauce and a pinch of paprika.
- Roasted shrimp cocktail: toss the shrimp with 1 tbsp olive oil, salt and pepper and roast on a baking sheet at 200°C (400°F) for 6-8 minutes, until pink and opaque. Chill before serving.
- Spicier sauce: add 1/2 tsp chili-garlic sauce or an extra tablespoon of horseradish.
Nutrition (per serving)
| Calories | 170 |
|---|---|
| Protein | 30 g |
| Carbs | 10 g |
| Fat | 1.5 g |
| Saturated fat | 0.3 g |
| Fibre | 0.3 g |
| Sugar | 7 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep cooked shrimp in an airtight container in the fridge for up to 2 days, and the cocktail sauce for up to 1 week. Refrigerate leftovers within 2 hours of setting them out.
Classic Shrimp Cocktail FAQs
Can I use pre-cooked shrimp for shrimp cocktail?
Yes. Thaw cooked frozen shrimp in the fridge, pat them dry and serve them cold with the sauce. Poaching raw shrimp yourself takes only a few minutes and lets you season them with lemon, salt and bay leaves, so they have more flavour.
How do I know when the shrimp are cooked?
Shrimp are cooked when they are pink and opaque all the way through and curled into a loose C. Large shrimp take 2-3 minutes in gently simmering water. Cut one open to check that no grey, translucent flesh is left in the centre.
How far ahead can I make shrimp cocktail?
Poach and chill the shrimp up to 1 day ahead and keep them covered in the fridge. The cocktail sauce keeps for up to 1 week in the fridge, and its flavour gets stronger as the horseradish sits.
How long can shrimp cocktail sit out at a party?
Do not leave shrimp cocktail out for longer than 2 hours. Serve it over a tray of crushed ice and put out smaller batches, keeping the rest in the fridge until the platter needs a refill.
Is shrimp cocktail gluten-free?
Shrimp, ketchup, horseradish and lemon are gluten-free. Check the Worcestershire sauce, because some brands are made with malt vinegar, which comes from barley.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
