Classic Shrimp Cocktail with Sauce
This classic shrimp cocktail is a simple yet elegant appetizer featuring perfectly cooked extra jumbo shrimp served ice-cold with a zesty homemade cocktail sauce. Just boil, chill, and mix — and you’re ready to impress.
Shrimp cocktail is one of those timeless appetizers that never goes out of style. With minimal ingredients and just a few simple steps, you can have a platter of perfectly chilled, tail-on shrimp ready to serve in under 30 minutes.
The homemade cocktail sauce takes this recipe from good to great — it’s a tangy blend of ketchup, chili sauce, lemon juice, and just enough heat from horseradish and Tabasco. Serve it in a martini glass, on a platter of ice, or however you like to present your shrimp for a special occasion.
Why You’ll Love It
Quick and easy. From stovetop to serving in about 25 minutes, with no fancy prep.
Elegant and timeless. A cold shrimp cocktail is always a crowd-pleasing classic.
Homemade flavor. The cocktail sauce is tangy, bold, and customizable to your taste.
Great make-ahead option. Shrimp and sauce can both be chilled in advance.
Steps to Make This Recipe
- Peel and devein the shrimp, leaving the tails on. Rinse and set aside a bowl of ice water.
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, or until pink and just curled.
- Transfer the cooked shrimp immediately to the ice water to stop cooking.
- Once cooled, drain and refrigerate until ready to serve.
- Combine all cocktail sauce ingredients in a bowl. Stir, cover, and refrigerate until serving time.
- Serve the cold shrimp with lemon wedges and cocktail sauce on the side.
⏲️ Make-Ahead Tip
Cook and chill the shrimp up to a day ahead, and make the cocktail sauce in advance. Keep both covered and refrigerated until serving time.
Recipe Variations
- Add aromatics to the boil. Try a few lemon slices, peppercorns, a bay leaf, or crushed garlic in the water to infuse the shrimp with subtle flavor.
- Adjust the heat. Add more or less horseradish or Tabasco to the sauce to suit your taste.
- Use smaller shrimp. If using smaller shrimp, reduce boiling time to about 1½ to 2 minutes.
- Try store-bought sauce. If you’re short on time, use a good bottled cocktail sauce and jazz it up with lemon juice or hot sauce.
Serving Suggestions
- Serve chilled on a bed of crushed ice or in cocktail glasses.
- Pair with lemon wedges and crisp white wine or sparkling water.
- Add to a seafood platter for a holiday buffet or dinner party appetizer.
How to Store and Reheat
Store: Keep cooked shrimp refrigerated in an airtight container for up to 2 days.
Sauce: The cocktail sauce can be made up to 3 days in advance and stored in the refrigerator.
Reheat: Shrimp cocktail is meant to be served cold — no reheating needed!
Classic Shrimp Cocktail
Ingredients
- 2 pounds extra jumbo shrimp, about 20 per pound
- 1/3 cup ketchup
- 2/3 cup chili sauce *
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon prepared horseradish, optional
- Dash salt, or to taste
- A few drops of Tabasco sauce, or to taste
- Lemon wedges, for serving, optional
Instructions
- Prep the shrimp. Peel the shrimp, leaving the tails on. With a sharp knife, make a shallow cut down the back of the shrimp and remove the dark veins. Rinse under cold water. Fill a bowl with ice and water; set aside.
- Cook the shrimp. Bring a pot of salted water (1 tablespoon salt per quart) to a boil and add the shrimp. Cook for 2 to 3 minutes or until the shrimp turn pink and slightly, to resemble a loose “C.” Immediately transfer the cooked shrimp to the ice water to stop the cooking process.
- Chill the shrimp. Drain, cover the bowl, and refrigerate the shrimp until serving time.
- Make the cocktail sauce. In a bowl, combine the ketchup, chili sauce, lemon juice, Worcestershire sauce, horseradish, salt, and Tabasco sauce. Stir to blend thoroughly. Cover and chill the sauce until serving time.
- Serve. Serve the shrimp ice cold with the cocktail sauce.
