Shrimp Cocktail

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
1 hr
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • For the cocktail sauce:
  • 1/3 cup sweet chili sauce (such as Heinz)
  • 1/4 cup ketchup
  • Juice of 1 lemon
  • 2 tablespoons horseradish, drained
  • 1 teaspoon hot sauce
  • 1/4 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • For the shrimp:
  • 2 bay leaves
  • 1 lemon, quartered, plus wedges for serving
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • Kosher salt
  • 1 pound (about 24) large shrimp, peeled and deveined, tails intact
Directions
  • Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.

  • Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Thanksgiving Entertaining