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Classic Shrimp Cocktail with Homemade Cocktail Sauce

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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Course Appetizer
Servings 4 servings

Equipment

  • Large Saucepan
  • Ice Bath Bowl
  • Fine mesh strainer
  • Serving Platter
  • Small Mixing Bowl
  • Kitchen Thermometer

Ingredients
  

  • 2 lbs Large Raw Shrimp 31-40 count, peeled and deveined with tails on (900g)
  • 8 cups Water for poaching (2 liters)
  • 2 tablespoons Sea Salt for poaching liquid
  • 1 Bay Leaf dried
  • 1 Lemon halved and juiced
  • 1 cup Natural Ketchup no high fructose corn syrup (240ml)
  • 3 tablespoons Fresh Horseradish grated, or 2 tbsp prepared horseradish
  • 2 tablespoons Fresh Lemon Juice about 1/2 large lemon
  • 1 tablespoon Fresh Lime Juice about 1/2 lime
  • 1 teaspoon Worcestershire Sauce halal-certified brand
  • 1/2 teaspoon Hot Sauce adjust to taste
  • 1/4 teaspoon Celery Salt
  • 1 Lemon cut into wedges
  • 2 stalks Fresh Celery cut into sticks for crunch
  • 2 tablespoons Fresh Parsley chopped for garnish

Instructions
 

  • In a small bowl, whisk together natural ketchup, grated fresh horseradish, lemon juice, lime juice, Worcestershire sauce, hot sauce, and celery salt until well combined.
  • Taste and adjust seasoning - add more horseradish for heat, lemon juice for brightness, or hot sauce for spice. Cover and refrigerate while preparing shrimp.
  • Fill a large saucepan with 8 cups water, add sea salt, bay leaf, and lemon juice. Bring to a rolling boil over high heat (212°F/100°C).
  • Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
  • Add shrimp to the boiling water and cook for exactly 2-3 minutes until they turn pink and curl into a C-shape. Do not overcook - shrimp are done when internal temperature reaches 145°F (63°C).
  • Immediately transfer cooked shrimp to the ice bath using a fine-mesh strainer to stop cooking process. Let cool for 3-4 minutes until completely chilled.
  • Drain shrimp thoroughly and pat dry with paper towels. Refrigerate for at least 30 minutes before serving.
  • Arrange chilled shrimp on a serving platter in a circular pattern with tails pointing outward for easy grabbing.
  • Place cocktail sauce in a small bowl in the center of the platter. Garnish with lemon wedges, celery sticks, and chopped fresh parsley.
  • Serve immediately while shrimp are cold and cocktail sauce is at room temperature for best flavor contrast.

Notes

DONENESS INDICATORS:
Shrimp are perfectly cooked when they turn opaque pink and curl into a loose C-shape. Overcooked shrimp will curl into tight O-shapes and become rubbery.
STORAGE:
Cooked shrimp can be refrigerated for up to 2 days. Store cocktail sauce separately for up to 1 week. Bring sauce to room temperature before serving.
SCALING:
This recipe easily doubles for larger parties. Use 1 lb shrimp per 2-3 people as an appetizer. For metric: 450g shrimp serves 2-3 people.
SUBSTITUTIONS:
Replace fresh horseradish with 2 tbsp prepared horseradish (reduce by 1 tbsp). Substitute lime juice with additional lemon juice if needed. Use tiger prawns or jumbo shrimp for best presentation.

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