Classic Chilled Shrimp Cocktail with Zesty Horseradish Sauce

Why You’ll Love This Recipe

• Classic, crowd-pleasing flavor with a bright, bracing horseradish-tomato kick.
• Restaurant polish at home: perfectly tender poached shrimp, served over crushed ice.
• Make-ahead friendly—sauce keeps for a week, shrimp chill beautifully.
• Effortless entertaining: minimal cooking, maximum elegance.

Grocery List

• Produce: 2 lemons, fresh parsley or dill, 1 small onion (optional), 2 garlic cloves (optional)
• Dairy: None
• Pantry: 2 lb large shell-on shrimp (16–20 count), ketchup, prepared horseradish, Worcestershire sauce, hot sauce, Old Bay seasoning, kosher salt, black pepper, bay leaves, whole black peppercorns, ice

Full Ingredients

Shrimp & Poaching Liquid

• 2 lb large shrimp (16–20 count), shell-on, deveined
• 8 cups water
• 1 tbsp kosher salt
• 1 tbsp Old Bay seasoning
• 1 lemon, halved (squeeze halves into the pot, then add the rinds)
• 2 bay leaves
• 1 tsp whole black peppercorns
• Optional but tasty: 1 small onion (quartered) and 2 garlic cloves (smashed)

Bracing Horseradish-Tomato Cocktail Sauce

• 3/4 cup ketchup
• 3 tbsp prepared horseradish (mild: 2 tbsp; bold: 4 tbsp)
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (such as Tabasco), or to taste
• Pinch kosher salt and 1/8 tsp freshly ground black pepper

For Serving

• Crushed ice
• Lemon wedges (1–2 lemons)
• 2 tbsp chopped flat-leaf parsley or dill (optional)

Step-by-Step Instructions

Step 1: Mix the cocktail sauce

In a small bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper until smooth. Taste and adjust heat with more horseradish or hot sauce as you like. Cover and refrigerate at least 15 minutes to let the flavors meld.

Step 2: Prep the shrimp

Rinse the shrimp under cold water. If not already deveined, use a paring knife or a toothpick to remove the vein along the back, leaving shells and tails on to protect the meat during poaching and for an elegant presentation. Pat dry.

Step 3: Build a flavorful poaching bath

In a large pot, combine water, kosher salt, Old Bay, squeezed lemon halves (add the rinds to the pot), bay leaves, and peppercorns. Optional: add onion and garlic for extra aroma. Bring to a boil over high heat, then reduce to a gentle simmer at 180°F. Simmer for 5 minutes to infuse.

Step 4: Poach the shrimp gently

Add the shrimp to the pot, stir once, then immediately remove the pot from the heat and cover. Let the shrimp steep for 2–3 minutes, until they turn pink and opaque and form a relaxed C-shape. If checking temperature, the thickest shrimp should register about 120°F. Avoid a tight O-shape, which signals overcooking.

Step 5: Shock, peel, and chill

Use a slotted spoon to transfer shrimp to an ice bath (a large bowl of ice and cold water). Chill for 5 minutes to stop cooking. Drain thoroughly. Peel the shells, leaving tails on for easy dipping. Pat dry, transfer to a tray, cover, and refrigerate for 15–20 minutes to get well-chilled.

Step 6: Plate on ice and serve

Fill a wide, shallow platter with crushed ice. Nestle a small bowl of cocktail sauce into the center. Pile the chilled shrimp over the ice and tuck in lemon wedges. Sprinkle with chopped parsley or dill if using. Serve immediately and keep on ice while snacking.

Pro Tips

• Poach, don’t boil: Keep the liquid at about 180°F for juicy shrimp with a delicate snap.
• Shells on for flavor: Poaching with shells protects the meat and yields better texture; peel after shocking.
• Chill everything: Cold shrimp taste sweeter. Pre-chill the serving bowl and sauce for restaurant-level results.
• Horseradish matters: Use “prepared horseradish,” not creamy horseradish sauce. Freshly grated horseradish adds extra fire.
• Salt smart: If using table salt instead of kosher, reduce to 2 tsp in the poaching liquid.

Variations

• Roasted Shrimp Cocktail: Toss peeled and deveined shrimp with 1 tbsp olive oil and 3/4 tsp kosher salt. Roast at 425°F on a sheet pan for 8–10 minutes until opaque, then chill and serve with the same sauce.
• Bloody Mary Sauce Twist: To the sauce, add 1/8 tsp celery salt, 1 tsp prepared grated fresh horseradish (in addition to prepared), and extra lemon. Optional: 1 tsp vodka for an adult nod.
• Citrus-Herb Poach: Add orange slices and a handful of fresh dill to the poaching bath for a softer, aromatic profile.

Storage & Make-Ahead

The cocktail sauce can be made up to 7 days ahead; store covered in the refrigerator. Cooked shrimp can be poached, peeled, and chilled up to 24 hours in advance. Keep shrimp cold on a tray, covered, with paper towels to absorb moisture. For serving, keep the platter on crushed ice and follow the two-hour rule (or one hour if above 90°F); refrigerate leftovers promptly and eat within 2 days.

Nutrition (per serving)

Approximate values for 1/6 of recipe: 190 calories; 31 g protein; 3 g fat; 9 g carbohydrates; 1 g fiber; 980 mg sodium. Values will vary based on shrimp size, salt, and sauce amounts.