Key West Pink Shrimp Cocktail
This Key West Pink Shrimp Cocktail pairs tender, chilled wild-caught shrimp with zesty homemade cocktail sauce. Ready in 15 minutes, it’s an easy make-ahead appetizer for holidays, parties, and happy hour.
Ingredients
FOR THE COCKTAIL SAUCE
- ½ cup ketchup
- 2 tablespoons prepared horseradish (found in condiment aisle)
- 1 dash Worcestershire sauce
- 2 tablespoons lemon juice
- ½ teaspoon hot sauce (such as Cholula)
FOR THE SHRIMP
- 2 pounds shrimp, thawed if frozen, peeled and deveined
- 2 lemons, halved
- 3 whole garlic cloves, peeled
- 1 handful parsley, flat-leaf or curly
- 1 onion, peeled and quartered
FOR SERVING
- lemon wedges
Instructions
- Mix together cocktail sauce ingredients and chill until ready to serve.
- Peel the shrimp: pull the legs and the shell off each shrimp, leaving the tail intact. Devein each shrimp with a paring knife.
- Bring a medium-sized pot of water to a boil. Add lemons, garlic, parsley, and onion; cook for two minutes. Lower heat to a simmer.
- Add the shrimp and cook for 3 minutes, or until pink and firm. Drain in a colander.
- Place shrimp in a bowl of ice water to cool for a few minutes. Drain, then place the shrimp in a covered bowl and refrigerate until ready to serve.
- Place chilled shrimp on platter beside a bowl of cocktail sauce and lemon wedges.
Nutrition
Calories: 167.4kcalCarbohydrates: 10.4gProtein: 31.2gTotal Fat: 0.9gSaturated Fat: 0.2gCholesterol: 243.4mgSodium: 395.1mgPotassium: 535.9mgFiber: 1.1gSugar: 6.1g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
