Classic Shrimp Cocktail with Horseradish-Tomato Sauce

Why You’ll Love This Recipe

• Tender, juicy shrimp poached with aromatics for clean, briny flavor.
• A zippy, balanced cocktail sauce with real horseradish heat.
• Make-ahead friendly and party-perfect—simple yet elegant.
• Classic presentation on crushed ice with bright lemon wedges.

Grocery List

• Produce: 3 lemons, 1 small onion, 2 garlic cloves, fresh parsley
• Dairy: None
• Pantry: 1.5 lb large shell-on shrimp (seafood counter), ketchup, prepared horseradish, Worcestershire sauce, hot sauce, celery salt, kosher salt, Old Bay seasoning, black peppercorns, bay leaf, crushed ice

Full Ingredients

For the Poached Shrimp

• 1.5 pounds large shrimp (16/20 count), shell-on, tail-on
• 8 cups water
• 1 lemon, halved (juice squeezed into pot, halves added too)
• 1 small onion, quartered
• 2 garlic cloves, smashed
• 1 tablespoon kosher salt
• 1 tablespoon Old Bay seasoning
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• Ice and cold water for an ice bath

For the Cocktail Sauce

• 3/4 cup ketchup
• 3 tablespoons prepared horseradish, drained
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (such as Tabasco)
• 1/4 teaspoon celery salt
• 1/8 teaspoon freshly ground black pepper

For Serving

• 8 cups crushed ice
• 1–2 lemons, cut into wedges
• Fresh parsley sprigs (optional)

Step-by-Step Instructions

Step 1: Build a flavorful poaching liquid

In a large pot, combine 8 cups water, the juice of 1 lemon plus the squeezed halves, onion, garlic, kosher salt, Old Bay, peppercorns, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer (about 180–190°F) and cook for 5 minutes to infuse the water with aromatics.

Step 2: Poach the shrimp just until opaque

Rinse the shrimp under cold water. Increase the heat so the liquid is at a lively simmer and add the shrimp. Stir once to distribute. Poach for 2–3 minutes, until the shrimp are pink, opaque, and curled into a loose C shape. If using a thermometer, the thickest part should read about 120°F. Do not overcook (a tight O shape means they’re overdone).

Step 3: Shock, peel, and devein

Immediately transfer the shrimp to an ice bath and chill for 5 minutes to stop cooking. Peel the shells, leaving the tail segment on for easy dipping and presentation. Using a small paring knife, make a shallow slit down the back and remove the vein. Pat the shrimp dry with paper towels.

Step 4: Whisk the zippy cocktail sauce

In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, Worcestershire, hot sauce, celery salt, and black pepper until smooth. Taste and adjust heat or lemon to preference. Cover and refrigerate while the shrimp chill.

Step 5: Chill the shrimp thoroughly

Arrange the peeled shrimp in a single layer on a paper towel–lined plate or tray, cover, and refrigerate for 15–20 minutes until well chilled. Cold shrimp make the classic presentation and texture shine.

Step 6: Plate on crushed ice and serve

Mound 8 cups crushed ice in a wide, shallow serving bowl or on a platter with a lip. Nestle a small bowl of cocktail sauce in the center. Arrange the chilled shrimp around the sauce. Add lemon wedges and parsley sprigs. Serve immediately and keep on ice; for food safety, do not leave shrimp at room temperature for more than 2 hours.

Pro Tips

• Buy large, shell-on shrimp for better flavor and texture; the shells protect the meat during cooking.
• Simmer, don’t boil hard—gentle heat keeps shrimp tender and juicy.
• Drain horseradish before mixing; excess liquid will thin the sauce.
• Pre-chill the serving platter and sauce bowl for extra-cold presentation.
• Crushed ice works better than cubes; it cradles the shrimp and keeps everything evenly chilled.

Variations

• Bloody Mary Cocktail Sauce: Add 1 teaspoon prepared horseradish more (total 4 tbsp), 1 extra teaspoon Worcestershire, 1 teaspoon prepared grated celery root, and a squeeze more lemon.
• Spicy Gochujang Twist: Whisk 1 tablespoon gochujang into the sauce and swap hot sauce for 1 teaspoon rice vinegar for a sweet-heat balance.
• Grilled Shrimp Cocktail: Toss peeled shrimp with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; grill over medium-high 2–3 minutes per side, chill, and serve with the classic sauce.

Storage & Make-Ahead

Poach, peel, and chill shrimp up to 24 hours in advance; store in a single layer in an airtight container lined with paper towels. Make the cocktail sauce up to 5 days ahead and refrigerate in a covered jar. Assemble on crushed ice just before serving. Leftover cooked shrimp keep 2 days in the fridge. Do not freeze cooked shrimp for this preparation; texture will suffer.

Nutrition (per serving)

Approximate values for 1/4 of the recipe: 210 calories; 28 g protein; 15 g carbohydrates; 2 g fat; 1 g saturated fat; 11 g sugars; 980 mg sodium. Nutrition will vary based on shrimp size and sauce portion.