Shrimp Cocktail Recipe

This is a straightforward homemade version of Shrimp Cocktail — it’s plump, well-seasoned shrimp dunked in a tangy, bold sauce that tastes fancy but comes together fast. Ideal for last-minute appetizers or a light, budget-friendly snack that feels chef-worthy without the hassle.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: bright, zesty, mildly spicy
• Great for: appetizers, light bites, impromptu gatherings

Why I Like This Recipe

Honestly? Shrimp cocktail’s my go-to when I want something that looks fancy but doesn’t take forever. A quick boil, ice bath, homemade sauce—and voilà, you’ve got something that feels special without a ton of effort.

Ingredients

For the Cocktail Sauce

• ½ cup Heinz Chili Sauce
• 1 cup ketchup
• 1 Tbsp prepared horseradish
• 1 dash Worcestershire sauce
• Juice of ½ lemon (~1 Tbsp)
• ½ tsp Tabasco
• ½ clove garlic, finely minced
• 1 Tbsp cilantro, chopped

For the Shrimp

• 2 Tbsp Old Bay seasoning
• 1 lemon, halved
• 1 tsp garlic powder
• 1 clove garlic, minced
• ½ tsp chili powder
• 1 tsp salt
• 24 extra-large tail-on raw shrimp

How To Make Shrimp Cocktail

1. Prep the sauce: Mix chili sauce, ketchup, horseradish, Worcestershire, lemon juice, Tabasco, garlic, and cilantro in a bowl. Toss it in the fridge so flavors mellow.
2. Get the ice bath & boil ready: Fill a bowl with ice and water. In a pot, bring water to a boil with Old Bay, lemon halves, garlic powder, minced garlic, chili powder, and salt.
3. Cook the shrimp: Add shrimp to boiling water. As soon as it comes back to a boil, they’re done—bright pink and firm. Takes about a minute.
4. Ice bath time: Drain shrimp immediately and plunge into ice bath for 2 min. Drain, peel (leave tails on), and you’re good to go.
5. Serve: Arrange shrimp with tails up around a bowl of sauce—or set sauce on the side for dipping.

Tips for Success

• Ice bath is non-negotiable—stops cooking and keeps shrimp crisp.
• Don’t overcook shrimp—they go rubbery fast.
• Keep tails on—makes dipping easier and looks nicer.
• Chill sauce ahead—flavors marry better after a bit.

Storage and Reheating

• Fridge: Shrimp lasts 1–2 days in airtight container; sauce up to a week—give it a stir before using.
• Freezer: Not recommended—texture gets weird.
• Serve cold: Best straight from fridge for firm texture.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yeah—just thaw in the fridge overnight and pat them dry before boiling.
• What if I don’t have Old Bay?
  Use salt, pepper, and a squeeze of lemon—still good, just less classic flavor.
• Is the sauce spicy?
  It’s mildly spicy—Tabasco adds a kick, so add extra if you like heat.
• Can I prep ahead?
  Sure—make the sauce and cook shrimp ahead, then chill separately and assemble later.
• Can it be gluten-free?
  Yes—just check your Worcestershire and Old Bay for gluten.

Common Mistakes and How to Dodge Them

• Rubbery shrimp – ice bath immediately after boiling.
• Sauce tasting flat – chill it for at least 15 min to let flavors meld.
• Shrimp tough from peels on too soon – peel after cooling but before serving.
• Water not seasoned enough – add salt and spices to the boil for extra flavor.
• Forgetting to dry shrimp – pat them dry before serving so sauce sticks better.

Nutrition Facts (per 6 shrimp + sauce)

• Calories: 120 kcal
• Protein: 15 g
• Fat: 1 g
• Carbs: 12 g
• Sugar: 10 g
• Sodium: 800 mg