Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb raw jumbo shrimp (16/20 count), shell-on
- 8 cups water
- 1/4 cup kosher salt (plus more for seasoning as needed)
- 2 tbsp granulated sugar
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 1 lemon, halved (plus 1 lemon cut into wedges for serving)
- 2 lb crushed ice (more as needed)
- Horseradish cocktail sauce: 3/4 cup ketchup, 1/4 cup chili sauce, 1/3 cup prepared horseradish (drained), 2 tbsp lemon juice, 1 1/2 tsp Worcestershire sauce, 1 tsp hot sauce, 1/4 tsp kosher salt, 1/8 tsp black pepper
- Smoky remoulade (optional): 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp capers (drained and chopped), 1 tbsp dill pickle relish, 1 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1 small garlic clove (grated), 1/8 tsp cayenne, 1/4 tsp kosher salt, 1 tbsp minced parsley (optional)
- 2 tbsp chopped fresh parsley (optional garnish)
Do This
- 1. Stir together cocktail sauce; chill 30 minutes.
- 2. If using, stir together smoky remoulade; chill 30 minutes.
- 3. Set up an ice bath (4 cups ice + 4 cups cold water) in a large bowl.
- 4. Simmer poaching liquid (water, salt, sugar, peppercorns, bay, lemon) at 190–200°F.
- 5. Poach shrimp 2–3 minutes until opaque and firm (145°F if you temp them); immediately chill in ice bath 5 minutes.
- 6. Peel and devein shrimp, leaving tails on; pat very dry and chill 15 minutes.
- 7. Build an ice tower, arrange shrimp, add sauces and lemon wedges, and serve cold.
Why You’ll Love This Recipe
- Restaurant-style presentation at home: the tiered ice tower looks fancy but is simple to assemble.
- Perfectly tender shrimp: quick poaching plus an ice bath stops cooking immediately.
- Bold, zesty sauce: horseradish-forward cocktail sauce with a balanced tang and heat.
- Two dipping options: classic cocktail sauce plus a smoky remoulade for variety.
Grocery List
- Produce: 2 lemons, fresh parsley (optional), 1 small garlic clove
- Dairy: none
- Pantry: ketchup, chili sauce, prepared horseradish, Worcestershire sauce, hot sauce, mayonnaise, Dijon mustard, capers, dill pickle relish, smoked paprika, cayenne pepper, granulated sugar, kosher salt, black peppercorns, bay leaves
Full Ingredients
Shrimp
- 2 lb raw jumbo shrimp (16/20 count), shell-on (about 16–20 shrimp per pound)
- 2 lb crushed ice, for the display (plus extra as needed)
- 2 lb ice cubes, for chilling and refreshers as needed
- Water, as needed (for poaching and for the ice bath)
Poaching Liquid
- 8 cups water
- 1/4 cup kosher salt
- 2 tbsp granulated sugar
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 1 lemon, halved
Horseradish-Heavy Cocktail Sauce
- 3/4 cup ketchup
- 1/4 cup chili sauce
- 1/3 cup prepared horseradish, drained well for a thicker sauce
- 2 tbsp fresh lemon juice
- 1 1/2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Smoky Remoulade (Optional)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp capers, drained and finely chopped
- 1 tbsp dill pickle relish
- 1 tsp smoked paprika
- 1/2 tsp Worcestershire sauce
- 1 small garlic clove, finely grated
- 1/8 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1 tbsp minced fresh parsley (optional, for a fresher finish)
To Serve
- 1 lemon, cut into 6–8 wedges
- 2 tbsp chopped fresh parsley (optional garnish)
- Extra hot sauce, optional
Step-by-Step Instructions
Step 1: Make the cocktail sauce and chill it
In a medium bowl, whisk together the ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper.
Cover and refrigerate for 30 minutes so the flavors meld. (This also gives you time to cook and chill the shrimp.)
Step 2: Make the smoky remoulade (optional) and chill it
In a small bowl, stir together the mayonnaise, Dijon, lemon juice, capers, relish, smoked paprika, Worcestershire, grated garlic, cayenne, and salt. If using, mix in the minced parsley.
Cover and refrigerate for 30 minutes. Taste after chilling and add a pinch more salt or a squeeze of lemon if you want it brighter.
Step 3: Set up an ice bath for fast chilling
Fill a large bowl with 4 cups ice cubes and 4 cups cold water. Set a colander in the sink for draining the shrimp later.
This step matters: chilling immediately prevents carryover cooking, which is the main reason shrimp turn rubbery.
Step 4: Build a gently simmering poaching liquid
In a large pot, combine 8 cups water, 1/4 cup kosher salt, 2 tbsp sugar, peppercorns, bay leaves, and the halved lemon (squeeze the halves into the pot, then drop them in).
Bring to a simmer over medium-high heat, then reduce heat to maintain a steady 190–200°F (just below a full boil). Let it simmer for 2 minutes to infuse.
Step 5: Poach the shrimp (quickly) and shock in ice water
Add the shrimp to the simmering liquid. Stir once so they cook evenly. Poach for 2–3 minutes, just until the shrimp are pink, opaque, and firm.
If you use an instant-read thermometer, aim for 145°F at the thickest part of a shrimp.
Immediately drain the shrimp in the colander, then transfer them straight into the prepared ice bath. Chill for 5 minutes, stirring once or twice so they cool evenly.
Step 6: Peel, devein, dry, and chill the shrimp for best texture
Drain the shrimp and peel them, leaving the tails on for easy grabbing. If needed, devein by making a shallow cut along the back and pulling out the vein.
Pat the shrimp very dry with paper towels (this helps them stay glossy, not watery, on the tower). Refrigerate uncovered on a plate or tray for 15 minutes to firm up and stay cold.
Step 7: Assemble a tiered ice tower and arrange the shrimp
You can use a seafood tower stand, a tiered serving platter, or a simple DIY version:
- DIY idea: Place a small bowl upside down in the center of a large platter, then a second smaller bowl upside down on top to create tiers. (Make sure everything is stable.)
Pack crushed ice around and over the tiers so the display looks abundant and keeps the shrimp cold. Nestle small bowls of cocktail sauce and remoulade (if using) into the ice so they don’t slide.
Arrange shrimp in a ring around each tier, tails pointing outward. Tuck in lemon wedges and sprinkle with chopped parsley if you like.
Step 8: Serve cold and keep the tower refreshed
Serve immediately while everything is well chilled. If the shrimp will sit out longer than 30 minutes, refresh the ice as it melts and keep the tower in the coolest spot available.
For food safety, aim to keep the shrimp and sauces at 40°F or below as much as possible.
Pro Tips
- Buy shell-on shrimp if you can: they cook up juicier and more flavorful than peeled shrimp.
- Don’t boil hard: keep the liquid at 190–200°F for tender shrimp that don’t curl tightly.
- Dry the shrimp well: moisture dilutes sauces and makes the ice tower look slushy faster.
- Drain horseradish for thicker sauce: press it lightly in a fine-mesh strainer to avoid watery cocktail sauce.
- Stability first: if doing DIY tiers, test the setup empty, then add ice gradually so nothing tips.
Variations
- Citrus-herb shrimp: add 2 sprigs fresh dill and 1 strip orange peel to the poaching liquid for a brighter, more aromatic batch.
- Extra-spicy cocktail sauce: increase hot sauce to 2 tsp and add 1/8 tsp cayenne.
- Cajun-style remoulade: add 1 tsp Creole mustard (or more Dijon) and 1 tbsp minced scallion for a Louisiana-inspired dip.
Storage & Make-Ahead
Make ahead: Both sauces can be made up to 3 days ahead and kept refrigerated in airtight containers. The shrimp can be cooked, peeled, and chilled up to 24 hours ahead; store in a single layer in an airtight container lined with paper towels (replace towels if they get damp).
Leftovers: Refrigerate shrimp promptly and eat within 2 days. Do not freeze cooked shrimp cocktail (the texture gets mealy after thawing). Keep sauces refrigerated and use within 5 days.
Nutrition (per serving)
Approximate, based on 6 servings including about 2 tbsp cocktail sauce and 1 tbsp remoulade per serving: Calories: 260; Protein: 33 g; Fat: 9 g; Carbohydrates: 12 g; Fiber: 0 g; Sugars: 9 g; Sodium: 980 mg.
