Shrimp Cocktail Recipe

Article by Alice K. Thompson

Sometimes the simplest dishes really are the best, and Food Network Kitchen’s shrimp with cocktail sauce lets you in on the secrets that make this classic irresistibly delicious. Our readers (and staff!) rave about all the elements of this one: from the plump and tasty shrimp and balanced cocktail sauce to the easy poaching broth and minimal prep time (only about 15 minutes). Try it, and you might find it a mainstay not just on special occasions but also anytime you need a culinary hit.

How to Make the Best Shrimp with Cocktail Sauce

While the recipe may appear simple, it’s important to pay attention to all the small details because they add up into a great dish. Here’s what our test kitchen wants you to know.

Choose the right shrimp. While there really is no wrong shrimp for shrimp cocktail, our recipe developers recommend medium or large shell-on shrimp for consistent results and bite-sized enjoyment.

Flavor the cooking liquid. Poach the shrimp in seasoned water known as court bouillon. You’ll add the shrimp to the pot with aromatics like carrot, celery, onion, garlic, lemon, parsley, thyme and bay leaves – but don’t worry too much about the exact ingredients. Leaving out one or two or subbing something like shallots instead of an onion is totally fine.

Poach, don’t boil. Keep your shrimp plump, tender and snappy by cooking them gently in hot — not boiling — liquid. Do this by dropping the shrimp into the pot and immediately removing it from the heat. Stir it occasionally and watch; the shrimp are done when they turn pink and curl a little at the ends, 2 to 3 minutes.

Make great cocktail sauce. A spot-on cocktail sauce takes just a handful of ingredients and a quick stir. And making it yourself has some advantages: You’re free to tailor the level of spice exactly to your taste and you’ll get the tang of freshly squeezed lemon juice and lemon zest that you can’t get out of a bottle. Homemade is better, and our test kitchen has the formula down.

Have fun serving them. Go restaurant-style and hook the tails over coupe or martini glasses filled with cocktail sauce. Make a bed of crushed ice and arrange the shrimp on top. Or choose a platter (shades of blue or green contrast nicely with the shrimp), spoon the sauce in an attractive bowl and garnish the presentation with lemon wedges or wheels.

Which Shrimp to Use for Shrimp Cocktail

What Size? While there's no wrong shrimp size for cocktail, medium (26/31 count) or large (21/25 count) are the most versatile and easiest to serve. These one- or two-bite morsels are natural to pick up and dunk.

Choose Shell-On When You Can. Think of the shell as the shrimp’s natural armor: For shrimp cocktail, you’ll want to keep it on during poaching and peel the shrimp as close to serving time as possible. The shells add flavor to the shrimp, promote even heat transfer, keep the flesh from getting water-logged during cooking and then prevent it from drying out once cooked. But if yours are already peeled don’t worry, they’ll still be delicious.

Fresh or Frozen? Either is fine, and the reason is simple: The majority of shrimp at your seafood market or fish counter will be frozen or previously frozen. Even those displayed as “fresh” are almost certainly defrosted frozen. So choose what’s most convenient for you; if they’re frozen, simply defrost them in the fridge overnight or (much quicker) thaw them under cold running water.

How to Make Shrimp Cocktail Sauce

Despite its complex flavor, the basics of seafood cocktail sauce come down to just two ingredients: Ketchup and prepared horseradish. If that’s all you use, you’re golden, although broadening the mix to include some lemon juice and zest for freshness, a dash of Worcestershire for depth and hot sauce for punch is ideal. Look for a balance between sweet, tangy, sharp and spicy that lands nicely on your palate but won’t overwhelm the flavor of the shrimp. Our Food Network Shrimp Cocktail recipe has an excellent sauce, but feel free to make it your own with a little more or less of anything that suits your taste.