Recipe

Gourmet Shrimp Cocktail Recipe

Snappy, chilled shrimp with a punchy cocktail sauce: horseradish heat, citrus zip, and a little smoky swagger. Party-ready, weeknight-easy.

By Matt Campbell

•

4.9

A real photograph of chilled shrimp cocktail arranged around a small bowl of spicy cocktail sauce on a white platter with lemon wedges and fresh herbs

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Shrimp cocktail has a reputation for being polite. Like, "nice to meet you" polite. This one is not that. This is the shrimp cocktail that shows up with great hair, an opinion about citrus, and enough horseradish to make you sit up straight.

We are keeping it classic in shape, chilled shrimp plus cocktail sauce, but dialing the flavor up with a quick brine for the shrimp and a bold sauce that hits sweet, spicy, tangy, and a little smoky. No rare ingredients, no fussy plating required. Just crisp edges of lemon, a cold glass of something good, and a platter that disappears fast.

A real photograph of a pot of water with lemon halves and peppercorns coming to a simmer on a stovetop

Why It Works

Juicy shrimp, never rubbery: We poach gently, then slam the brakes with an ice bath so they stay snappy and tender.
Seasoned all the way through: A short salt and sugar brine gives the shrimp flavor, not just the surface.
Sauce with actual personality: Ketchup and horseradish are the base, but lemon, Worcestershire, smoked paprika, and a touch of hot sauce make it taste restaurant-level.
Make-ahead friendly: Chill the shrimp and sauce in advance, then assemble when you are ready to serve.

Pairs Well With

Storage Tips

How to Store Leftovers

Cooked shrimp: Store chilled shrimp in an airtight container in the fridge for up to 2 days. Keep them as dry as possible. If they are wet, blot with paper towels before storing.
Cocktail sauce: Store in a sealed container in the fridge for up to 5 days. Stir before serving.
Do not freeze: Previously cooked shrimp can get mealy after freezing and thawing. This is one of those recipes that is best enjoyed fresh and cold.
Leftover idea: Chop the shrimp and fold into a simple shrimp salad with a spoonful of the cocktail sauce plus mayo, celery, and lemon.

Common Questions

What size shrimp is best for shrimp cocktail?

Look for large shrimp, ideally 16/20 or 21/25 count (that is how many shrimp per pound). Big shrimp feel more “gourmet,” are easier to cook gently, and look great on a platter.

Can I use pre-cooked shrimp?

You can, and it is the fastest route. Just know the texture is often softer and the flavor can be flatter. Skip the brine and poaching: rinse briefly (if needed), then dry very well and chill. For a little lift, toss with a squeeze of lemon juice and a pinch of salt right before serving.

How do I avoid rubbery shrimp?

Three rules: do not boil aggressively, turn off the heat before the shrimp go in, and use an ice bath. Shrimp only need a couple minutes in hot water. Overcooking happens fast.

How spicy is this cocktail sauce?

Medium heat, depending on your horseradish. Start with the lower amount, chill the sauce, then taste. Horseradish blooms as it sits, so give it 10 minutes before you decide it needs more.

Is raw shrimp safe to poach like this?

Yes, as long as you cook them until they are opaque and pink and the centers are no longer translucent. If you want to be extra precise, aim for about 130°F to 135°F in the thickest part for that sweet spot of “definitely cooked” and still juicy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (3 to 4 quart)
Large bowl for ice bath
Slotted spoon or spider strainer
Small bowl for sauce
Microplane or fine grater (optional for lemon zest)
Paper towels for drying shrimp

I love a recipe that looks fancy but behaves like a weeknight. Shrimp cocktail is that friend. The first time I made it for a small get-together, I went a little too gentle on the sauce and it tasted like it was trying not to offend anyone. The next round, I leaned in: extra horseradish, more lemon, a whisper of smoked paprika. Suddenly people were hovering over the platter like it was the main event. That is the version you are getting here, bold, bright, and totally fine if your shrimp are not lined up perfectly. They will not last long enough for anyone to notice.

Gourmet Shrimp Cocktail Recipe

(4.9 Reviews)

Prep Time 40 minutes

Cook Time 6 minutes

Total Time 46 minutes

Servings 4 to 6

Ingredients

For the Shrimp

1 1/2 pounds large shrimp (16/20 or 21/25), peeled and deveined, tails on
4 cups cold water (for the brine)
2 tablespoons kosher salt
1 tablespoon sugar
6 to 8 cups water (for poaching, or enough to cover the shrimp)
1 lemon, halved (plus wedges for serving)
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 bay leaf (optional)
Ice, for an ice bath

Bold Cocktail Sauce

1/2 cup ketchup
2 to 3 tablespoons prepared horseradish, drained slightly if very wet
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon celery salt (or regular salt, to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce (optional, to taste)
1 teaspoon finely grated lemon zest (optional but excellent)

A real photograph of shrimp, lemon, horseradish, ketchup, and spices arranged on a kitchen counter ready for prep

Instructions

Make the Bold Cocktail Sauce

Mix it up. In a small bowl, stir together ketchup, horseradish, lemon juice, Worcestershire, smoked paprika, celery salt, pepper, hot sauce (if using), and lemon zest (if using).
Chill and taste. Refrigerate while you cook the shrimp, at least 10 minutes. Taste again before serving and adjust. More horseradish for heat, more lemon for zip, more Worcestershire for savory depth.

Brine and Poach the Shrimp

Quick brine for better shrimp. In a large bowl, dissolve kosher salt and sugar in 4 cups cold water (this is your brine). Add shrimp and brine for 15 minutes. Drain, then rinse briefly under cold water and pat very dry.
Set up an ice bath. Fill a large bowl with ice and cold water. This is your “stop cooking now” button.
Build a gentle poaching liquid. In a medium pot, add 6 to 8 cups water, or enough to cover the shrimp. Add lemon halves, garlic, peppercorns, and bay leaf (if using). Bring to a bare simmer over medium-high heat.
Turn off the heat. Once you see steady small bubbles, turn the heat off. Add the shrimp and stir gently.
Poach until just done. Let shrimp sit in the hot water 2 to 4 minutes, depending on size, until pink and opaque. Start checking early. They should look plump and glossy, not tight and curled.
Ice bath. Use a slotted spoon to transfer shrimp straight into the ice bath for 3 minutes.
Dry and chill. Drain shrimp, pat dry, and refrigerate until cold, at least 15 minutes (or up to 1 day).

Serve

Platter it up. Arrange chilled shrimp around a bowl of cocktail sauce. Add lemon wedges. If you want to look extra put-together, toss a few herbs on the platter.
Optional glow-up: Right before serving, dust the shrimp lightly with smoked paprika or flaky salt. Then taste one shrimp. You are the quality control.

A real photograph of chilled poached shrimp draining on paper towels next to a bowl of ice

Nutrition information is estimated.

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