Classic Shrimp Cocktail with Zesty Horseradish Sauce
Prepare plump, perfectly cooked shrimp served chilled with a spicy and tangy homemade cocktail sauce for a retro appetizer presentation.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Poaching
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs large shrimp, peeled and deveined (tails on or off)
- 8 cups water
- 1 cup white vinegar
- 1/4 cup kosher salt
- 1 lemon, halved
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 cup ketchup
- 1/4 cup prepared horseradish, drained
- 2 tablespoons chili sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- Lemon wedges, for serving
Instructions
- Prepare the poaching liquid: Combine water, vinegar, salt, lemon halves, bay leaves, and peppercorns in a large pot. Bring the mixture to a rolling boil over high heat.
- Add the shrimp to the boiling liquid. Cook for 2 to 4 minutes, depending on size, until the shrimp curl into a C-shape and turn opaque pink. Do not overcook.
- Immediately drain the shrimp and transfer them to an ice bath (a large bowl filled with ice and a little water) to stop the cooking process. Let them chill for 5 minutes.
- Remove the shrimp from the ice bath and pat them dry. Refrigerate until thoroughly chilled, at least 30 minutes.
- Make the cocktail sauce: In a medium bowl, whisk together the ketchup, drained horseradish, chili sauce, Worcestershire sauce, lemon juice, and hot sauce until smooth.
- Taste the sauce and adjust seasoning if needed. For a spicier kick, add more horseradish.
- To serve, arrange the chilled shrimp around a small bowl filled with the cocktail sauce. Garnish the platter with fresh lemon wedges.
Notes
- For the best texture, cook the shrimp just until done; rubbery shrimp result from overcooking.
- Drain the horseradish well before mixing it into the sauce; excess liquid thins the sauce.
- You can prepare the shrimp and sauce up to one day ahead; store them separately in the refrigerator.
Nutrition
- Serving Size: 5 shrimp with 2 tbsp sauce
- Calories: 140
- Sugar: 15
- Sodium: 550
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 15
- Cholesterol: 120