Shrimp cocktail is the ultimate “looks fancy, is actually easy” appetizer—until you bite into a sad, rubbery shrimp. The good news: perfectly snappy, juicy shrimp is mostly about timing and one simple move.
This shrimp cocktail recipe uses a quick poach (not a hard boil) plus the ice bath trick to stop cooking instantly. You’ll get tender shrimp every time, with a bold, classic cocktail sauce that tastes like a steakhouse situation.
Why You’ll Love This
It’s fast, reliable, and makes shrimp that are plump and sweet—not overcooked—thanks to a gentle poach and an immediate ice bath, plus a zippy sauce you can tweak to your heat level.
Ingredients
- 1 1/2 lb large shrimp (16/20 count), peeled and deveined, tails on
- 6 cups water
- 1 1/2 tbsp kosher salt (or 1 tbsp fine salt)
- 1 tbsp sugar (optional but helps highlight sweetness)
- 1 lemon, halved (plus extra wedges for serving)
- 1 tbsp whole black peppercorns
- 2 bay leaves
- 1 small onion, quartered (optional)
- Ice + cold water for an ice bath
- For cocktail sauce: 1/2 cup ketchup
- 2–3 tbsp prepared horseradish (start at 2, add more if you’re brave)
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- Hot sauce, to taste (optional)
- Pinch of salt and black pepper
How to Make It
- Prep the shrimp. Pat shrimp dry. If they’re still in shells, peel and devein, leaving tails on for easy dipping. If using frozen shrimp, thaw in the fridge overnight or in a bowl of cold water (30–45 minutes), then drain.
- Make an ice bath. Fill a large bowl halfway with ice and cold water. This is the “no rubbery shrimp” secret—don’t skip it.
- Flavor the poaching liquid. In a medium-large pot, add water, salt, sugar (if using), lemon halves (squeeze them in, then drop them in), peppercorns, bay leaves, and onion (if using).
- Heat to a gentle poach. Bring the pot to a boil, then immediately reduce to a simmer for 2 minutes to infuse flavor. You want small bubbles, not a rolling boil.
- Cook the shrimp with timing, not vibes. Add shrimp and stir once. Keep the liquid at a gentle simmer. Cook 2–4 minutes depending on size, just until shrimp turn pink and opaque and curl into a loose “C.” (A tight “O” means overcooked.)
- Ice bath trick (the important part). Use a slotted spoon to transfer shrimp straight into the ice bath. Let sit 3 minutes to stop cooking completely.
- Drain and chill. Drain shrimp well and pat dry. Refrigerate for at least 15–30 minutes if you want them extra cold and snappy.
- Mix the cocktail sauce. Stir together ketchup, horseradish, lemon juice, Worcestershire, hot sauce (if using), and a pinch of salt and pepper. Chill until serving.
- Serve. Arrange shrimp on a platter (tails out for easy grabbing) with lemon wedges and cocktail sauce in the center.
Tips for the Best Results
- Don’t hard-boil shrimp. A rolling boil makes it way easier to overshoot. Gentle simmer = better texture.
- Use large shrimp. 16/20 or 21/25 are ideal for shrimp cocktail. Tiny shrimp overcook in a blink.
- Watch the shape. Pull them when they’re a loose “C” and just opaque. Tight curls mean they went too far.
- Ice bath timing matters. Three minutes is usually perfect—long enough to stop cooking, not so long they get waterlogged.
- Salt the water. This is your only chance to season the shrimp themselves. It should taste pleasantly salty, like the ocean.
- Pat dry before serving. Dry shrimp = cocktail sauce clings better and doesn’t get diluted.
- Horseradish check. Prepared horseradish varies a lot. Start with less, then level up.
Variations
- Old Bay moment: Add 1–2 tbsp Old Bay (or similar seafood seasoning) to the poaching liquid.
- Garlic-herb: Add 2 smashed garlic cloves and a handful of parsley stems to the pot.
- Spicy cocktail sauce: Stir in 1/2 tsp cayenne or extra hot sauce, or add 1 tsp grated fresh horseradish if you can find it.
- Citrus swap: Use lime instead of lemon, or add a strip of orange peel for subtle sweetness.
- Extra-chill serving hack: Serve the shrimp platter over a bed of crushed ice so it stays cold for parties.
Storage & Reheating
Store cooked shrimp in an airtight container in the fridge for up to 2 days (best texture within 24 hours). Keep cocktail sauce separate and refrigerated for up to 1 week. This is a cold appetizer, so no reheating needed—if you warm cooked shrimp, it’s easier to toughen them.
FAQ
How long do I cook shrimp so they’re not rubbery?
For large shrimp (16/20), aim for about 2–4 minutes in gently simmering liquid. Pull them as soon as they turn pink and opaque and curl into a loose “C,” then ice-bath immediately to stop carryover cooking.
What’s the ice bath trick, and why does it work?
An ice bath is a bowl of ice and cold water you drop the shrimp into right after poaching. It stops the cooking instantly, so the shrimp don’t keep cooking from residual heat (aka the sneaky reason shrimp get rubbery).
Can I use frozen shrimp for shrimp cocktail?
Yes—frozen shrimp are often super fresh. Thaw in the fridge overnight, or place in a colander in a bowl of cold water for 30–45 minutes, changing the water once or twice. Then proceed as written and avoid cooking straight from frozen (it cooks unevenly).
How do I know if shrimp are overcooked?
Overcooked shrimp are tightly curled into an “O,” look very firm, and feel bouncy rather than tender. If you catch them slightly early and ice-bath right away, you’ll land in the sweet spot.
Can I make shrimp cocktail ahead for a party?
Absolutely. Poach and ice-bath the shrimp, drain and pat dry, then refrigerate up to 24 hours for best texture. Mix the cocktail sauce up to a week ahead. Keep everything cold, and if serving longer than 30 minutes, set the shrimp platter over ice.