Print

Classic Shrimp Cocktail

Fresh shrimp hanging on the rim of a cocktail glass filled with red sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this delicious shrimp cocktail as an appetizer or extra-special snack. The homemade cocktail sauce is amazing!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Chill the shrimp. Drain, cover the bowl, and refrigerate the shrimp until serving time.
  4. 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.
  5. Serve. Serve the shrimp ice cold with the cocktail sauce.

Notes

* Note: This recipe uses classic American-style chili sauce, such as Heinz. It’s a thick, tomato-based condiment with mild spices — not to be confused with Asian chili-garlic sauce, which is much hotter and more pungent. Look for it near the ketchup in the condiments aisle.

Nutrition

Find it online: https://classic-recipes.com/shrimp-cocktail-recipe/