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Classic Shrimp Cocktail with Homemade Sauce

Classic shrimp cocktail pairs tender, gently poached shrimp with a zesty homemade cocktail sauce. An ice bath helps keep the shrimp firm and chilled, ready to serve with lemon wedges.
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Prep Time 10 minutes
Cook Time 3 minutes
Chilling time 50 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the cocktail sauce
  • 0.75 cup ketchup
  • 2 tbsp prepared horseradish
  • 1 tbsp lemon juice fresh
  • 1 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
For the shrimp
  • 8 cups water
  • 1 tbsp kosher salt
  • 1 bay leaf
  • 1 lemon halved; use 1/2 in the poaching liquid and cut the remaining 1/2 into wedges
  • 1.5 lb shrimp large, raw (21–25 count), peeled and deveined, tails on
  • 4 cups ice
  • 4 cups water cold

Equipment

  • 1 4-quart saucepan

Method
 

Make the cocktail sauce
  1. Stir the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce together in a small bowl.
  2. Cover the sauce and refrigerate for at least 15 minutes.
Poach and chill the shrimp
  1. Combine the water, kosher salt, bay leaf, and 1/2 lemon in a 4-quart saucepan.
  2. Bring the mixture to a boil over high heat.
  3. Combine the ice and cold water in a large bowl.
  4. Set the ice bath beside the stove while the water heats.
  5. Remove and discard the bay leaf and 1/2 lemon.
  6. Add the shrimp to the poaching liquid.
  7. Reduce the heat to maintain a gentle simmer.
  8. Cook for 2–3 minutes, until the shrimp are opaque throughout and register 145°F at the thickest point.
  9. Transfer the shrimp to the ice bath and chill for 5 minutes.
  10. Drain the shrimp and pat dry.
  11. Refrigerate the shrimp for at least 30 minutes.
  12. Arrange the chilled shrimp on a serving platter with the cocktail sauce and lemon wedges.

Notes

For the best texture, move the shrimp to the ice bath as soon as they reach 145°F. Store the shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days; freezing is not recommended. For a gluten-free version, use certified gluten-free Worcestershire sauce.