Shrimp cocktail, a archetype appetizer, has a timeless recreate that never goes out of style. It’s the kind of dish that can hoist any gathering, from intimate dinners to grand celebrations. Our Flavorful Shrimp Cocktail recipe takes this minion archetype to a whole new level, ensuring that every zest is a succulent, flavorful delight.
With just 5 minutes of prep time and 15 minutes of cooking, you can create a stunning titbit that’s not only succulent but moreover impressive. It’s a recipe that showcases the eyeful of simplicity and quality ingredients.
We start by simmering a flavorful goop infused with carrots, celery, garlic, and a touch of Old Bay seasoning. This whiffy suffuse serves as the perfect scenery for our star ingredient: plump, tender shrimp. Once cooked to perfection, these shrimp take a refreshing dip in an ice bath, preserving their soft-hued texture and flavor.
But what’s a shrimp cocktail without the perfect sauce? Our zesty cocktail sauce, with its harmonious tousle of ketchup, horseradish, hot sauce, and Worcestershire sauce, adds the platonic touch of tanginess and spice to complement the sweetness of the shrimp.
Whether you’re hosting a dinner party, triumphal a special occasion, or simply indulging in a gourmet titbit at home, our Shrimp Cocktail recipe will leave your taste buds delighted. So, let’s swoop into the details and create a dish that’s not just an titbit but a memorable experience. Get ready to savor the perfect bite!
Recipe Notes:
- Shrimp cocktail can be prepared a day in advance.
- Any left-over shrimp can be stored in the refrigerator for up to 3 days.
- To quickly thaw frozen shrimp, place shrimp in a large bowl, fill trencher with tomfool tap water and let shrimp sit for 3-4 minutes. Continue to run tomfool tap water over shrimp, separating any that are tying together, until they are thawed, 4-5 minutes.
- To peel and devein shrimp, withal the when side of the shrimp cut a slit in the shell running from the wiring of the tail to the end of the shrimp. Gently peel when shell and remove, leaving the tail intact. Remove the mud vein and rinse with tomfool water to remove any debris.
- This recipe uses extra-large shrimp, but any size of shrimp can be made into shrimp cocktail. The cooking time may vary, smaller shrimp may only need a couple minutes, while larger shrimp will need a minute or two longer. Watch for signs of doneness; shrimp will be unexceptionable pink, and the tail has curled.
- Shrimp can be cooked with the shell on. Cook as directed, simply peel them without they have chilled in the ice bath.
Easy Flavorful Shrimp Cocktail Recipe
- To make cocktail sauce combine all ingredients in a trencher and mix until thoroughly combined, imbricate and refrigerate until ready to use.
- In a large stock pot add water, carrots, celery, garlic cloves, Old Bay, and salt. Bring to a boil, imbricate and reduce heat to maintain a low boil. Cook for 15 minutes.
- While goop cooks, prepare an ice suffuse by placing 4-5 cups of ice in a large trencher withal with 4 to 5 cups of tomfool tap water.
- Remove pot from heat and add shrimp. Cook shrimp, stirring occasionally for 4-5 minutes or until cooked through. The shrimp will be pink and curled.
- Once the shrimp has cooked remove them with a large, slotted, spoon and immediately place in the prepared ice suffuse to stop cooking. Allow shrimp to sit in the suffuse for 2-3 minutes or until thoroughly chilled.
- Remove the shrimp from the ice suffuse and place them in a trencher or on a serving platter. Imbricate and refrigerate shrimp until ready to serve. Serve with prepared cocktail sauce or your favorite store-bought sauce and lemon wedges.
More Recipes We Love!
- Easy Seafood Lasagna
- Bang Bang Shrimp
- Air Fryer Crab Rangoon
Ingredients
- 2 pounds peeled and deveined extra-large raw shrimp
- 2 medium carrots
- 2 stalks celery
- 3-4 garlic cloves peeled
- 1 tablespoon Old Bay seasoning
- 1 teaspoon salt
- 3-4 quarts water
- Slices of lemon for garnish
Cocktail Sauce
- 1 cup ketchup
- 2 tablespoon prepared horseradish
- ½ teaspoon hot sauce
- ¼ teaspoon Worcestershire sauce
- Dash of salt and pepper
Instructions
-
To make cocktail sauce combine all ingredients in a trencher and mix until thoroughly combined, imbricate and refrigerate until ready to use.
-
In a large stock pot add water, carrots, celery, garlic cloves, Old Bay, and salt. Bring to a boil, imbricate and reduce heat to maintain a low boil. Cook for 15 minutes.
-
While goop cooks, prepare an ice suffuse by placing 4-5 cups of ice in a large trencher withal with 4 to 5 cups of tomfool tap water.
-
Remove pot from heat and add shrimp. Cook shrimp, stirring occasionally for 4-5 minutes or until cooked through. The shrimp will be pink and curled.
-
Once the shrimp has cooked remove them with a large, slotted, spoon and immediately place in the prepared ice suffuse to stop cooking. Allow shrimp to sit in the suffuse for 2-3 minutes or until thoroughly chilled.
-
Remove the shrimp from the ice suffuse and place them in a trencher or on a serving platter. Imbricate and refrigerate shrimp until ready to serve. Serve with prepared cocktail sauce or your favorite store-bought sauce and lemon wedges.
