Shrimp Cocktail
A classic shrimp cocktail with juicy poached shrimp and a bold, tangy homemade sauce — perfect for parties or light starters.
Servings: 4
Ingredients
- 1 pound shrimp large peeled and deveined, tails on
- 1 cup ketchup
- 1 tbsp horseradish
- 1 tsp chili sauce
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice freshly squeezed
- sea salt to taste
- black pepper to taste
For poaching the shrimp:
- 4 cups water
- ½ lemon sliced
- 1 teaspoon salt
- ½ tablespoon whole peppercorns any mix of black, pink, or green
- 2 bay leaves
- 3 fresh parsley
Instructions
- Fill a medium pot with 4 cups of water. Add the lemon slices, salt, peppercorns, bay leaves, and parsley. Bring to a boil over medium-high heat.
- Once boiling, remove the pot from heat and immediately add the shrimp. Let them poach gently in the hot water for 4–5 minutes, or until pink and opaque.
- Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.
- Use a slotted spoon to transfer the cooked shrimp into the ice bath. Let them chill for 5–10 minutes, then drain and set aside.
- In a small bowl, mix the ketchup, horseradish, chili sauce, Worcestershire sauce, lemon juice, salt, and pepper.
- Taste and adjust the sauce to your preference — more horseradish for heat or lemon juice for brightness.
- Serve the chilled shrimp with the cocktail sauce on the side or spooned into individual glasses.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 24g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1342mg | Potassium: 523mg | Fiber: 1g | Sugar: 14g | Vitamin A: 396IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 1mg