Chilled Shrimp with Cocktail Sauce (Printable)

Tender chilled shrimp paired with zesty horseradish-ketchup sauce for effortless elegance.

# What You’ll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# Directions:

01 - Fill a large pot with water. Add lemon slices, salt, and peppercorns. Bring to a boil.
02 - Add the shrimp and cook for 2–3 minutes, until pink and just cooked through.
03 - Immediately transfer shrimp to an ice bath to stop the cooking. Chill for at least 10 minutes.
04 - In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Adjust seasoning to taste.
05 - Drain the shrimp and pat dry. Arrange on a platter over crushed ice or lettuce leaves. Serve with cocktail sauce, lemon wedges, and parsley for garnish.

# Expert Advice:

01 -
  • The sauce comes together in seconds but tastes like it's been developing flavor for hours
  • Perfect for entertaining because everything can be prepped ahead and forgotten until guests arrive
  • That first cold bite after a hot summer day hits different in the best possible way
02 -
  • Overcooked shrimp never bounce back, so err on the side of undercooking slightly
  • The ice bath step is non-negotiable if you want that cold snap against the spicy sauce
  • Shrimp continue cooking after leaving the water, so account for that residual heat
03 -
  • Pat shrimp completely dry after the ice bath or the sauce won't cling properly
  • Room temperature shrimp lose their appeal fast, so keep them chilled until the absolute last moment
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