Shrimp Cocktail with Creamy Horseradish Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Kosher salt

Zest and juice of 1 lemon  

1 pound extra-large (26 to 30 count) peeled, deveined, tail-on shrimp  

2 tablespoons whole pink peppercorns  

1/2 cup mayonnaise  

1/2 cup sour cream  

2 teaspoons prepared horseradish 

1 clove garlic, grated  

1 teaspoon grated lemon zest 


  1. Bring 4 quarts of water to a boil in a large pot. Stir in 1/4 cup salt and the lemon juice. Once dissolved, add the shrimp and immediately remove the pot from the heat. Let the shrimp poach in the hot water for 3 minutes. Remove the shrimp from the water with a spider or slotted spoon and transfer to a large bowl of ice water. Let the shrimp cool in the water while you make the sauce.
  2. Place the pink peppercorns in a small resealable plastic bag. Using a meat mallet or heavy skillet, smash the pink peppercorns. Pour into a small bowl. Add the mayonnaise, sour cream, horseradish, garlic, the lemon zest and 1 teaspoon salt. Stir until combined. 
  3. Remove the shrimp from the ice water and pat dry with a kitchen towel. Put the sauce into a serving bowl and serve with the shrimp. 
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