Shrimp Cocktail Recipe: Perfectly Tender Shrimp + Bold Homemade Sauce

Shrimp cocktail is one of those retro appetizers that somehow never goes out of style. It’s cool, crisp, and instantly feels a little fancy—even if you’re serving it in a random bowl you found in the back of your cabinet.

This version is all about two things: shrimp that are actually tender (not rubbery, ever) and a bold homemade cocktail sauce with a little heat, a little zip, and a lot of “one more dip.”

Why You’ll Love This

It’s fast, make-ahead friendly, and high-impact for parties, holidays, or snacky dinners—plus the poaching method keeps the shrimp juicy and sweet, while the homemade sauce tastes way brighter than anything from a bottle.

Ingredients

• 1 1/2 pounds large shrimp (16/20 or 21/25 count), peeled and deveined, tails on optional
• 6 cups water
• 1 lemon, halved (plus 1–2 teaspoons lemon juice for the sauce)
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon sugar (optional, balances the brine)
• 2 cloves garlic, smashed (optional but nice)
• 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground pepper)
• 1 bay leaf (optional)
• Ice, for an ice bath
• For the homemade cocktail sauce: 1/2 cup ketchup
• 2 to 3 tablespoons prepared horseradish (start with 2, go up from there)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (optional, to taste)
• 1/2 teaspoon celery salt (optional but classic)
• Freshly ground black pepper, to taste

How to Make It

1. Mix the sauce first. In a small bowl, stir together ketchup, horseradish, Worcestershire, hot sauce (if using), celery salt (if using), black pepper, and 1–2 teaspoons lemon juice. Cover and chill while you cook the shrimp.
2. Prep an ice bath. Fill a large bowl with ice and cold water. This is the secret to “perfectly tender” shrimp—no carryover cooking.
3. Build the poaching liquid. In a large pot, add water, kosher salt, sugar (optional), lemon halves (squeeze them in, then drop them in), garlic, peppercorns, and bay leaf (if using).
4. Bring to a quick boil, then stop. Bring the pot to a boil. As soon as it hits a steady boil, turn off the heat. You want hot poaching, not aggressive boiling.
5. Poach the shrimp gently. Add shrimp to the hot liquid and stir once so they don’t clump. Let them sit in the hot water until they turn pink and opaque, about 2–4 minutes depending on size. (They should curl into a “C,” not a tight “O.”)
6. Shock in ice water. Use a slotted spoon to transfer shrimp immediately to the ice bath. Chill 5 minutes to fully stop cooking.
7. Drain and dry. Drain shrimp and pat dry with paper towels. This helps the sauce cling instead of sliding off.
8. Serve cold. Arrange shrimp on a platter (on ice if you want to be extra), with lemon wedges and your bold homemade cocktail sauce for dipping.

Tips for the Best Results

• Don’t boil the shrimp. Boiling is the fastest route to rubbery. Turn off the heat before the shrimp go in.
• Use large shrimp. Bigger shrimp are easier to cook evenly and look more “shrimp cocktail” than tiny ones.
• Watch the timing. Start checking at 2 minutes. Shrimp finish fast, and overcooked shrimp don’t come back from that.
• Ice bath = non-negotiable. It locks in that tender bite and keeps them plump.
• Chill the sauce. Even 15–30 minutes in the fridge makes it taste more blended and bold.
• Pat shrimp dry. Extra water can dilute flavor and make everything feel less punchy.

Variations

• Spicy-lime cocktail sauce: Swap lemon juice for lime juice and add a pinch of chili powder.
• Extra-horseradish “brave” version: Go up to 4 tablespoons horseradish and add more black pepper.
• Smoky sauce: Add 1/2 teaspoon smoked paprika or a tiny spoon of chipotle in adobo.
• Old Bay vibe: Add 1 teaspoon Old Bay seasoning to the poaching liquid.
• Garlic-herb poach: Add a handful of parsley stems and an extra garlic clove for a fresher aroma.

Storage & Reheating

Store cooked shrimp in an airtight container in the fridge for up to 2 days (best texture on day 1). Keep the sauce separate and refrigerated for up to 1 week. This is meant to be served chilled, so no reheating needed—if you do warm shrimp, they’ll lose that classic cocktail texture fast.

FAQ

How do I know when shrimp are perfectly cooked for shrimp cocktail?

Look for shrimp that are pink, opaque, and curled into a gentle “C.” If they’re tightly curled into an “O,” they’re likely overcooked. Timing varies by size, but large shrimp usually take 2–4 minutes in hot (not boiling) water.

Can I use frozen shrimp?

Yes—frozen shrimp are great here. Thaw overnight in the fridge, or place them in a colander under cold running water for 5–10 minutes until fully thawed. Pat them dry before poaching so the water doesn’t cool the pot too much.

Should I leave the tails on?

Tails-on looks classic and makes dipping easy, especially for parties. Tails-off is more convenient for eating and plating in smaller bowls. Either way works—just don’t skip deveining for the best texture.

My cocktail sauce tastes flat—how do I fix it?

Add a little more lemon juice for brightness, a pinch of salt to wake it up, or more horseradish for heat. If it’s too sharp, stir in a bit more ketchup. Letting it chill for 30 minutes also helps flavors come together.

Can I make shrimp cocktail ahead for a party?

Yes. Poach and chill the shrimp up to 1 day ahead, then store covered in the fridge. Make the sauce up to a week ahead. Right before serving, pat the shrimp dry and serve on a cold platter (or over ice) so everything stays fresh and snappy.