If you love the vibe of a fancy seafood tower but your schedule says “store run + 20 minutes,” this shrimp cocktail platter is for you. It’s classic, it’s crowd-friendly, and with a few strategic extras, it looks like you hired someone who owns tiny tongs.
Below is a reliable shrimp cocktail recipe plus platter ideas that make it look elevated fast—no carving skills, no stress, just a chilled, glossy, party-ready centerpiece.
Why You’ll Love This
It’s a low-cook (or no-cook) appetizer that feels special: juicy shrimp, punchy cocktail sauce, and a “wow” platter setup you can pull off with groceries you can actually find.
Ingredients
- 1 1/2 to 2 lb large shrimp (16/20 or 21/25), peeled and deveined, tails on
- 1 lemon, halved (plus extra wedges for serving)
- 2 tsp kosher salt (for cooking water)
- 1 tsp black peppercorns (optional)
- 1 bay leaf (optional)
- Ice (enough for an ice bath and/or platter)
- 1/2 cup ketchup
- 2 to 3 tbsp prepared horseradish (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (optional)
- 1/4 tsp celery salt (optional, but very “shrimp cocktail”)
- For the platter (choose a few): celery sticks, cucumber rounds, radishes, mini dill pickles, olives, capers, fresh dill or parsley, cracked black pepper, flaky salt
- Optional “fancy fast” add-ons: a jar of cocktail onions, a small wedge of brie or goat cheese, crackers, or a baguette
How to Make It
- Make the cocktail sauce. In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire, hot sauce (if using), and celery salt. Cover and chill while you prep everything else. It gets better as it sits.
- Set up an ice bath. Fill a large bowl with ice and cold water. This is what keeps shrimp snappy (not overcooked) and super cold for serving.
- Boil the poaching water. Bring a large pot of water to a boil. Add kosher salt, lemon halves (squeeze them in, then drop them in), and optional peppercorns and bay leaf.
- Cook the shrimp quickly. Add shrimp to boiling water and cook just until pink and opaque, 2 to 3 minutes for large shrimp (a little longer for jumbo). Don’t walk away—shrimp go from perfect to rubbery fast.
- Shock and chill. Immediately transfer shrimp to the ice bath for 3 to 5 minutes. Drain well, then pat dry with paper towels so your platter doesn’t get watery.
- Chill until serving. Refrigerate shrimp for at least 15 minutes (or up to a few hours). Cold shrimp = peak shrimp cocktail energy.
- Build your “fancy” base. Choose a large platter or rimmed tray. For instant drama, line the center with a bed of ice (crushed is best), or fill a small bowl with ice and nestle your sauce bowl into it.
- Arrange like you meant to. Pile shrimp in a crescent or ring shape (tails pointing out looks polished). Add lemon wedges, crunchy veg, and briny bites (pickles/olives/capers) in small clusters for color.
- Finish with a garnish moment. Sprinkle with flaky salt and cracked pepper, tuck in fresh dill/parsley, and serve with cocktail sauce front and center.
Tips for the Best Results
- Buy the right size: 16/20 or 21/25 shrimp look “platter-worthy” without being pricey-jumbo.
- Don’t skip the ice bath: It stops cooking instantly and keeps texture firm.
- Dry the shrimp: Patting them dry prevents puddles and keeps the sauce from thinning out.
- Make the sauce first: A little chill time mellows and blends the flavors.
- Use a bowl-on-ice trick: Nest the sauce bowl in ice so everything stays cold and looks pro.
- Work in odd numbers: Three clusters of add-ons (pickles, cucumbers, radishes) looks more styled than “spread out evenly.”
- Keep it cold: If the platter will sit out, place it on a larger tray of ice or refresh the ice bed halfway through.
Variations
- No-cook shortcut: Use good-quality cooked shrimp, thaw in the fridge, then rinse briefly and pat very dry before plating.
- Spicy fancy: Add extra horseradish plus a pinch of smoked paprika in the sauce.
- Citrus-herb vibe: Add orange or grapefruit wedges and a handful of fresh herbs (dill + chives is elite).
- Bloody Mary platter: Add celery, pickles, olives, pepperoncini, and a small bowl of Old Bay to dust on shrimp.
- Surf-and-snack board: Add crackers, sliced baguette, and a small cheese wedge so it doubles as a grazing board.
Storage & Reheating
Store cooked shrimp in an airtight container in the fridge for up to 2 days; keep sauce separate for best texture. Shrimp cocktail is meant to be served cold, so skip reheating—if you want warm shrimp later, repurpose leftovers in pasta, tacos, or a quick stir-fry.
FAQ
How do I make a shrimp cocktail platter look fancy fast?
Use a bed of crushed ice, place the sauce in a bowl set into ice, and arrange shrimp in a ring with tails facing outward. Add 2–3 colorful “extras” (lemon wedges, radishes, cucumbers) plus one briny element (olives, capers, pickles). Finish with fresh dill and flaky salt.
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge for best results, or thaw quickly in a sealed bag in cold water. Cook as directed, then ice-bath and chill. Avoid thawing at room temp so the texture stays firm.
How do I know when shrimp are done cooking?
They turn pink and opaque, and the shape curls into a gentle “C.” If they’re tightly curled into an “O,” they’re typically overcooked. For large shrimp, 2–3 minutes in boiling water is usually the sweet spot.
What’s the best horseradish for cocktail sauce?
Use prepared horseradish (not creamy horseradish sauce). Drain off excess liquid if it’s very watery so your cocktail sauce stays thick and glossy on the platter.
How far ahead can I assemble the platter?
You can cook and chill the shrimp up to a day ahead and prep your add-ons early. For the freshest look, assemble the platter 30–60 minutes before serving and keep it refrigerated (or on ice) until guests arrive.