Shrimp Cocktail
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 161 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 171 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 12 grams
- Protein
- 23 grams
- Sugar
- 9 grams
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 5 min
Ingredients
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
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
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.