Shrimp Cocktail Appetizer
This shrimp cocktail appetizer pairs tender shrimp cooked with lemon and salt with homemade cocktail sauce. Serve it chilled with lemon wedges for an easy make-ahead dish for holidays, parties, and happy hour.
Equipment
- Large pot
- Mixing bowl and spoon for the cocktail sauce
- Paring knife for deveining
- Cutting board
- Measuring cups and spoons
- Serving platter and small dipping bowl
- Colander
- Large bowl for the ice bath
Ingredients
FOR THE COCKTAIL SAUCE
- ½ cup ketchup
- 2 tablespoons prepared horseradish (found in condiment aisle)
- ½ teaspoon 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
- 2 teaspoons kosher salt or 1 teaspoon table salt
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 large pot of water to a boil. Add the salt. Cut two lemons in half and squeeze the juice into the cooking water, then add the lemon halves to the pot. Cook for two minutes, then reduce the heat to a simmer.
- Add the shrimp and cook for 3 minutes, or until pink and opaque. 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 a platter beside a bowl of cocktail sauce and lemon wedges.
Notes
Shrimp: Use large or jumbo raw shrimp. Leave the tails on for easy dipping. Thaw frozen shrimp before cooking; thawing time is not included in the recipe time.
Cocktail sauce: Look for a jar labeled “prepared horseradish” in the refrigerated section or the shelf-stable condiment aisle. Choose plain grated horseradish, not creamy horseradish sauce, and drain any excess liquid before measuring.
Make ahead: Prepare the sauce two days ahead and cook the shrimp one day ahead. Refrigerate them in separate covered containers until ready to serve.
Nutrition
Calories: 163.1kcalCarbohydrates: 9.8gProtein: 31.1gTotal Fat: 0.9gSaturated Fat: 0.2gCholesterol: 243.4mgSodium: 786mgPotassium: 527.1mgFiber: 1.3gSugar: 5.7g
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