Classic Shrimp Cocktail Recipe

Few appetizers are as timeless and crowd-pleasing as a chilled shrimp cocktail. With its perfectly cooked, tender shrimp and tangy homemade sauce, this dish feels elegant but is surprisingly simple to make. Whether you're hosting a dinner party or just want a light, satisfying snack, this shrimp cocktail recipe brings restaurant-quality flavor straight to your kitchen.

Here’s how to make it from scratch including how to poach the shrimp just right and whip up a cocktail sauce with the perfect zing.

Ingredients

For the Court Bouillon (Poaching Liquid):

• 10 cups cold water

• 2 medium carrots, quartered

• 2 celery stalks, quartered

• 1 large onion, quartered

• 1 head garlic, halved

• 1 lemon, halved

• ½ bunch fresh parsley

• 5 sprigs fresh thyme

• 2 bay leaves

For the Shrimp:

• 1 pound medium or large shrimp (shell-on), rinsed

• 1 tablespoon kosher salt

• Lemon wedges, for serving

• Cocktail sauce (recipe below)

For the Cocktail Sauce:

• 1 cup ketchup

• Zest and juice of 1 lemon

• 4 teaspoons prepared horseradish (drained), or to taste

• ¼ teaspoon Worcestershire sauce

• Hot sauce, to taste (optional)

Directions

1. Make the Court Bouillon

In a large pot, combine water, carrots, celery, onion, garlic, lemon, parsley, thyme, and bay leaves. Bring to a boil over high heat. Once boiling, reduce to a simmer, partially cover the pot, and let it cook for 10 to 30 minutes. This will infuse the water with flavor, perfect for poaching the shrimp.

2. Poach the Shrimp

Add the shrimp and kosher salt directly into the hot court bouillon. Turn off the heat, and let the shrimp cook gently in the hot liquid. Stir occasionally.

• For medium shrimp, cook for 2 to 2½ minutes.

• For large shrimp, cook about 3 minutes.

You’ll know they’re ready when they curl and turn opaque pink.

3. Cool and Prep the Shrimp

Drain the shrimp and let them cool to room temperature. Then:

• Peel the shells

• De-vein if desired (see tip below)

• Refrigerate until ready to serve (bring back to room temp 20 minutes before serving)

4. Make the Cocktail Sauce

In a bowl, mix together:

• 1 cup ketchup

• Lemon zest and juice

• Horseradish

• Worcestershire sauce

• A few dashes of hot sauce, if desired

Stir until well combined and refrigerate until serving time. This recipe yields about 1½ cups of cocktail sauce.

5. Serve It Up

Arrange shrimp around a bowl of cocktail sauce or hang them along the rim of cocktail glasses for a classic presentation. Garnish with lemon wedges.

Optional Shrimp De-Veining Tip

Hold a shrimp rounded-side up between your fingers. Insert the point of a wooden skewer near the second or third shell segment, about ⅛ inch down. Gently lift up to remove the vein.

Nutrition and Benefits

Shrimp is low in calories, high in protein, and rich in key nutrients like selenium and vitamin B12. It also provides omega-3 fatty acids, which are known to support heart health. While cocktail sauce adds some sugar and sodium, making it at home allows you to control the balance of flavors and ingredients.

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