Main Dishesbonappetit4.6
BA’s Best Shrimp Cocktail
This easy recipe for shrimp cocktail yields big, fat, perfectly cooked shrimp and a steakhouse-worthy cocktail sauce spiked with horseradish and chile sauce.
👥 4 Servings🔥 Cook: 20 min👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Shrimp
2
Scoop 8 cups ice into a large bowl; set aside. Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, ¼ cup sugar, and 6 cups water in a large saucepan. Cut 2 lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add 1 lb. shell-on jumbo or large shrimp, deveined, and poach, uncovered, 3½ minutes.
lemons2. shell-on jumbo or large shrimp, deveined1 lb
3
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath ⏱️ 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve. Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.
4
Cocktail Sauce and Assembly
5
Mix 1 cup chili sauce (preferably Heinz), ¾ tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black pepper, and ¾ tsp. hot sauce (preferably Tabasco) in a small bowl. Cover and chill until ready to serve.
chili sauce (preferably Heinz)1 cup. fresh lemon juice2 Tbsp. prepared horseradish2 Tbsp. freshly ground black pepper2 tsp
6
Serve peeled shrimp on cracked ice with lemon wedges and cocktail sauce alongside. Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled. Editor’s note: This recipe was first printed in our July 2018 issue. Head this way for more of our best shrimp recipes →
Lemon wedges (for serving)
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