Shrimp cocktail is an appetizer that never goes out of style! This version with our homemade cocktail sauce recipe is delicious and simple, and is always a big hit at parties. Any time we serve shrimp cocktail, our guests rave about this homemade version being the best cocktail sauce recipe that they have had, and homemade is always a better option than a store-bought bottle of cocktail sauce. The bottled stuff just doesn't compare. We know you will love this easy shrimp cocktail recipe!
Looking for more dishes like this? Try out our Cajun Crab Cakes, Blackened Garlic Shrimp Tacos, or Butter Poached Shrimp and Pesto Polenta Bites.
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Why You’ll Love this Recipe
- Very easy to make
- Perfect for a party or gathering.
- It’s delicious!
- Great appetizer for any occasion
- Can be made in advance
Origins of Shrimp Cocktail
Shrimp cocktail appetizer in the United States (or prawn cocktail in Great Britain) was extremely popular in both countries - especially in the late 1900s. It may have gotten its name from being served in cocktail glasses in the 1920s during prohibition in the United States. However, the oyster cocktail preceded the shrimp cocktail and that could be the origin of its name.
Either way, shrimp cocktail appetizers were enjoyed throughout the 1900s and got extremely popular in the 1960s as commercial shrimping had brought the prices down on these delicious crustaceans.
The classic cocktail sauce recipe in the United States has ketchup and horseradish as the base, while in the UK mayonnaise is used instead of horseradish.
Ingredients
Here is what you need to make this recipe:
- Shrimp: We like to use a couple pounds of shrimp when preparing this for a group. Large Gulf of Mexico shrimp (10-12 per pound) with tails left on are our preference, but use your favorite shrimp (fresh or frozen). We generally make about 3-5 shrimp per person.
- Ketchup: The basis of this easy cocktail sauce recipe is of course ketchup. We always prefer Heinz, but use your favorite from your local grocery store, or make homemade ketchup if you prefer.
- Horseradish: Prepared horseradish (not creamy horseradish sauce) gives a perfect flavor and bite to the cocktail sauce. You should be able to find this in any grocery store, usually refrigerated sometimes in the dairy section or near the cheeses. If you are a big horseradish fan, you can increase the amount of horseradish in the sauce to your taste.
- Black Pepper: The peppery flavor and heat is perfect in this cocktail sauce.
- Worcestershire Sauce: Just a touch of this umami sauce helps deepen the flavor of the homemade shrimp cocktail sauce.
- Louisiana Hot sauce: Just a touch of this hot pepper sauce to the cocktail sauce is all you need for an added kick and another level of flavor. We like Crystal, but Tabasco sauce works too. The amount in this recipe doesn't make this a spicy cocktail sauce, but more or less can be added based on personal preference.
- Kosher Salt: Just a little in the water is used
- Bay Leaf: Helps give a great perfume to the boiling water for the shrimp.
- Cajun Seasoning: We like to use our own homemade seasoning blend but any store-bought blend will work to flavor the shrimp
- Lemon: A whole lemon goes into the boiling water, and a fresh squeeze of lemon juice is used in the cocktail sauce.
See recipe card below for quantities.
Substitutions
Here are a couple of common substitutions for the ingredients in this recipe:
- Horseradish: If you like the European style of mayonnaise and ketchup, then use mayo instead of horseradish.
- Lemon: Lime juice is a great substitute for lemons here if desired.
How to Make Shrimp Cocktail
This simple recipe involves making the 6-ingredient tangy cocktail sauce and then boiling the shrimp. It doesn’t get much easier and the result is an elegant dish with terrific flavor!
Equipment
Here is what you need to make this dish
- Large pot to cook the shrimp
Step-by-Step Instructions
Clean the Shrimp
- If using pre-peeled and deveined tail on shrimp, continue to the next step. Peel all but the last segment of the tail of each shrimp. Using a paring knife, cut a shallow slit on the back of the shrimp (the side opposite of where the legs were). Carefully find and pull out the “vein,” which is actually the shrimp’s digestive tract, and discard. Put the shrimp in a bowl or on a plate and keep in the refrigerator until ready to boil.
Make the Cocktail Sauce
- Combine the ketchup, horseradish, black pepper, Worcestershire sauce, hot sauce, and 3 teaspoons of lemon juice in a bowl. Mix thoroughly, then cover and refrigerate until ready to serve.
Season the Water
- In a large pot of water, add the kosher salt, bay leaf, cajun seasoning, and one whole lemon, halved. Bring to a boil and let boil for 5 minutes before adding the shrimp.
Cook and Cool the Shrimp
- To a large bowl, add some ice and set aside. Add the cleaned shrimp to the pot of boiling water and cook until the internal temperature is 145°F. For large shrimp (U-12) this takes between 2 ½ minutes and 3 minutes. Transfer the shrimp from the boiling water to the bowl of ice. Add some ice on top of the cooked shrimp and let the shrimp cool down in the ice. The bowl of ice and shrimp can be placed in the refrigerator. Once the shrimp have cooled, about 15 minutes, they can be served with the cocktail sauce.
Variations
Here are a couple ways to change up this recipe:
- You could go old school and serve raw oysters in a shot glass with a little homemade cocktail sauce and even a touch of booze if you wish!
- Try using different spices in the water to cook the shrimp. Coriander, herbes de Province, oil based products (used for shrimp, crawfish or crab boil), or just about anything can be added to perfume the shrimp and add a subtle flavor.
Storage
How to store leftover shrimp cocktail:
- Add the sauce to a covered airtight container and put the shrimp in a zip top bag and store both in the fridge for up to 3-4 days.
How to prepare leftover shrimp cocktail:
- No reheating of this dish is needed! Just serve it chilled right out of the fridge.
Can you freeze leftover shrimp cocktail?
Not recommended. This is so quick and easy to make that we recommend making it fresh.
Top Tip
Leave the last section of the tail on the shrimp for a prettier presentation and a nice "handle" to easily dip the shrimp in the cocktail sauce. But we recommend always deveining the shrimp, or buying the shrimp tail on shelled and deveined.
Troubleshooting
When cleaning shrimp, if the flesh seems broken down and mushy, discard and do not use that particular shrimp.
What to serve with Shrimp Cocktail
As a stand alone appetizer or hors d’oeuvres, nothing else is needed. You can always add some lemon wedges in case someone doesn’t eat cocktail sauce.
If you want to serve this alongside other appetizers for a cocktail party, we recommend our Whipped Ricotta with Pesto and Sun Dried Tomatoes or Asparagus and Mushroom Cheese Soufflé Bites.
What Wines To Drink with Shrimp Cocktail
We most often have shrimp cocktail with a dry prosecco or champagne and feel that these make perfect pairings. If we don’t want bubbles, sauvignon blanc or pinot grigio are our favorite white wines to drink with shrimp cocktail, but any white wine will be fine.
FAQ
Boiling is much easier and much more common for shrimp cocktail. Additionally, it is easier to impart other flavors in the boiling liquid than if the shrimp were steamed.
A quick soak in ice water with baking soda brings the natural occurring acidity in shrimp down. This keeps the texture of the shrimp more firm, which is desired by many. If you choose to do this, add 1 teaspoon of baking soda to a bowl of ice water and let the shrimp sit in the solution for 15-20 minutes. Rinse the shrimp well to remove any baking soda, then prepare the recipe.
Generally, the answer is yes. Although some people like the hot shrimp and cool cocktail sauce combination. It is traditionally chilled but personal preference should prevail.
Related
Looking for other appetizer recipes like this? Try these:
Pairing
These are my favorite main dishes to serve after shrimp cocktail:
📖 Recipe
Shrimp Cocktail with Homemade Horseradish Cocktail Sauce
Equipment
- Large pot to boil shrimp
Ingredients
- 2 pounds Jumbo shrimp U-12
- 1 cup Ketchup
- 3 Tablespoons Prepared horseradish
- 1 teaspoon Black pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Louisiana hot sauce
- 1 Tablespoon Kosher salt
- 1 Bay leaf
- 2 Tablespoons cajun seasoning
- 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
Instructions
- If using pre-peeled and deveined tail on shrimp, continue to the next step. To prepare the shrimp, peel all but the last segment of the tail of each shrimp. Using a paring knife, cut a shallow slit on the back of the shrimp (the side opposite of where the legs were). Carefully find and pull out the “vein,” which is actually the shrimp’s digestive tract, and discard. Put the shrimp in a bowl or on a plate and keep in the refrigerator until ready to boil.2 pounds Jumbo shrimp
- Combine the ketchup, horseradish, black pepper, Worcestershire sauce, hot sauce, and 3 teaspoons of lemon juice in a bowl. Mix thoroughly, then cover and refrigerate until ready to serve.1 cup Ketchup, 3 Tablespoons Prepared horseradish, 1 teaspoon Black pepper, 1 teaspoon Worcestershire sauce, ¼ teaspoon Louisiana hot sauce, 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
- In a large pot of water, add the kosher salt, bay leaf, cajun seasoning, and one whole lemon, halved. Bring to a boil and let boil for 5 minutes before adding the shrimp.1 Tablespoon Kosher salt, 1 Bay leaf, 2 Tablespoons cajun seasoning, 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
- To a large bowl, add some ice and set aside. Add the cleaned shrimp to the pot of boiling water and cook until the internal temperature is 145°F. For large shrimp (U-12) this takes between 2 ½ minutes and 3 minutes. Transfer the shrimp from the boiling water to the bowl of ice. Add some ice on top of the cooked shrimp and let the shrimp cool down in the ice. The bowl of ice and shrimp can be placed in the refrigerator. Once the shrimp have cooled, about 15 minutes, they can be served with the cocktail sauce.
Nutrition
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