Florida Keys Pink Shrimp Cocktail

Why We Love This Recipe

Shrimp cocktail, or cóctel de camarones, may sound fancy, but it's surprisingly simple to make. With just a handful of ingredients, it comes together quickly and can be prepared ahead of time.

Wild-caught Key West pink shrimp are naturally sweet, tender, and ideal for serving chilled with homemade cocktail sauce. According to Key Largo Fisheries, approximately 85% of the pink shrimp sold in the United States come from South Florida.

Serve this shrimp cocktail as an easy holiday appetizer, party dish, or light main course. It's fresh, flavorful, and always a crowd-pleaser.

Buying Shrimp

Grocery stores offer a variety of cooked and raw shrimp, including white, brown, and pink shrimp.

In the Florida Keys, local pink shrimp are a favorite. They're sustainably harvested, fresh, and full of flavor, making them a popular choice. You can pick them up at any fish market or the grocery store.

When buying frozen shrimp, make sure the shrimp in the bag are loose, not frozen into a solid block.

Shrimp Size Guide

Shrimp are labeled jumbo, large, medium, and small. The size is based on the number you get per pound.

Jumbo-sized shrimp are preferred for shrimp cocktails so you can pick them up, and they are sturdy enough to hold in your hand.

Jumbo = less than 20 per pound

Large = 20-30 per pound

Medium = 30-40 per pound

Small = more than 40 per pound

Source: Florida Dept of Agriculture

Defrosting Frozen Shrimp

Make sure your shrimp are defrosted in cold water or in the refrigerator for a few hours.

If you soak the shrimp in cold water, keep the water cold so the shrimp don't start cooking.

I buy local shrimp by the pound that have their shells intact.

Try to keep the tails on for the shrimp cocktail, so you have a little "handle" to pick them up. Leaving the tail on makes a much better presentation.

How To Peel and Devein Shrimp

To peel shrimp, hold the tail with one hand and grab the legs and shell with the other. Snap the shell back and pull it off, removing all pieces.

Remove the dark vein running along the back of the shrimp by making a small cut along the back with a paring knife. Use the tip of the knife or your fingers to gently lift out the vein.

Rinse the shrimp under cold running water to clean them before cooking.

How To Make Shrimp Cocktail

For perfectly cooked shrimp, boil the shrimp in a pot of seasoned water for 2-3 minutes, depending on their size.

• Mix the cocktail sauce ingredients and chill until ready to serve.
• Peel the shrimp by pulling off the legs and shell, leaving the tail intact. Use a paring knife to devein each shrimp.
• Bring a medium-sized pot of water to a boil. Add lemons, garlic, parsley, and onion, then cook for two minutes. Lower the heat to a simmer.
• Add the shrimp and cook for about three minutes, or until they turn pink and feel firm. Drain the shrimp in a colander.
• Transfer the shrimp to a bowl of ice water to cool for a few minutes. Drain again and refrigerate, covered, until ready to serve.
• Arrange the chilled shrimp on a platter alongside a bowl of cocktail sauce and lemon wedges.

Homemade Cocktail Sauce

It's easy to buy cocktail sauce, but making it at home is simple and tastes even better!

Mix together ketchup, horseradish, Worcestershire sauce, a splash of hot sauce, and a squeeze of fresh lemon juice in a medium bowl.

Cover the bowl with plastic wrap and refrigerate until ready to serve.

Make it Low-Calorie and Low-Carb

Shrimp are naturally low in carbohydrates and provide iodine, a mineral the body uses to produce thyroid hormones.

For a lighter option, serve the chilled shrimp with fresh lemon.

To keep the dish low-carb or keto-friendly, pair it with melted butter or a sugar-free cocktail sauce.

Make-Ahead Shrimp Cocktail: Holiday Prep Timeline

Shrimp cocktail is one of the easiest holiday appetizers to prepare ahead. Here's how I divide the work so only the final arrangement is left for party day.

3 days before: Buy the shrimp. Keep frozen shrimp in the freezer. Refrigerate fresh shrimp and plan to cook it within two days.

2 days before: Prepare the cocktail sauce. Cover and refrigerate it so the flavors have time to blend.

1 day before: Thaw frozen shrimp overnight in the refrigerator. Peel, devein, and cook the shrimp, then transfer them to an ice bath. Drain well and refrigerate in an airtight container for up to two days.

The morning of: Cut the lemon wedges and refrigerate them in a covered container. Chill the serving platter.

30 minutes before serving: Arrange the shrimp on the chilled platter with the cocktail sauce and lemon wedges. Garnish with parsley and refrigerate until serving.

How To Serve Shrimp Cocktail

Arrange the shrimp on a light-colored platter, fully chilled and ready to eat. Add lemon wedges and a bowl of cocktail sauce in the center for dipping.

If you have fresh parsley, add a few sprigs to the platter for an extra touch of color.

What Goes With Shrimp Cocktail?

For a main course, try any of these delicious recipes:

• Steamed Shrimp and Broccoli
• Broiled Yellowtail Snapper Recipe
• Pan-Fried Snapper with Panko Breadcrumbs
• Air Fryer Snapper with Old Bay and Veggies
• Crispy Pan-Fried Mahi Mahi Recipe
• Reverse Seared New York Strip Steak
• Key West Lobster Rolls

More Shrimp Recipes

• This Blackened Shrimp with Butter Sauce makes a fun Sunday dinner.
• You'll need only one pan for this peel-and-eat shrimp recipe. Another shrimp appetizer that takes minutes to make!
• My daughter's favorite meal is Key West Shrimp Tacos. Tacos are always fun, and these are a great summertime meal when it's too hot to use the oven. 
• If you love fresh shrimp as much as we do, try this recipe for Key West Shrimp Salad. I make it with local pink shrimp, Old Bay seasoning, and mayo. You're gonna love it!