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BA’s Best Shrimp Cocktail
This shrimp cocktail recipe yields big, fat, perfectly cooked shrimp and a horseradish cocktail sauce that’s steakhouse worthy.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Molly Baz📖 epicurious
🥘 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 salt, sugar, and 6 cups water in a large saucepan. Cut 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 shrimp and poach, uncovered, 3½ minutes.
lemons2
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 chili sauce, lemon zest, lemon juice, horseradish, pepper, and hot sauce in a small bowl. Cover and chill until ready to serve.
chili sauce (preferably Heinz)1 cup
6
Serve 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 originally printed in our July 2018 issue.
Lemon wedges (for serving)
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