Description
This classic Shrimp Cocktail recipe features perfectly poached large shrimp served chilled with a tangy, spicy cocktail sauce made from ketchup, lemon juice, horseradish, and spicy yuzu kosho or hot sauce. It’s an elegant, easy-to-make appetizer perfect for entertaining or a light meal.
Ingredients
Scale
For the Sauce
- 1 ½ cups Heinz ketchup
- 2 tablespoons fresh lemon juice, plus more to taste
- 2–3 tablespoons yuzu kosho, chili paste or other hot sauce, plus more to taste
- 2–3 tablespoons Worcestershire sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3–4 tablespoons freshly grated or prepared horseradish
For the Shrimp
- 2–3 pounds large raw, unpeeled shrimp
- Kosher salt (for boiling water)
- 1 large onion, quartered
- A handful of black peppercorns
- 3 lemons (1 halved crosswise, 2 quartered for garnish and serving)
Instructions
- Make the sauce: In a medium bowl, combine ketchup, ¼ cup lemon juice, yuzu kosho or chili paste, horseradish, and Worcestershire sauce. Season with kosher salt, freshly ground black pepper, additional hot sauce, and more lemon juice to taste. Mix well and set aside for serving. Feel free to enjoy it by the spoonful if you like.
- Prepare the shrimp: Peel the shrimp but do not devein them, as this helps prevent curling during cooking. If you prefer, you may devein them, though it is not necessary.
- Cook the shrimp: Bring a large pot of heavily salted water (as salty as the sea) to a boil. Add the quartered onion and peppercorns to the water. Working in batches if necessary, lower the peeled shrimp into the boiling water. Cook for 1 ½ to 2 minutes until the shrimp turn bright pink and opaque. Drain immediately using a slotted spoon and transfer the shrimp to a rimmed baking sheet to cool quickly. Refrigerate if possible to chill faster.
- Prepare to serve: Squeeze the halved lemon over the cooled shrimp. Fill a large bowl with ice and place the shrimp over the ice along with lemon wedges for garnish. Arrange as you like; no need for perfect symmetry. Provide a small dish for discarded tails.
- Serve: Offer the shrimp chilled with the prepared cocktail sauce for dipping.
- Make ahead: The cocktail sauce can be prepared up to 2 weeks in advance and refrigerated. Shrimp can be cooked a day or two ahead and stored wrapped in the refrigerator until serving.
Notes
- Leaving the shrimp undeveined prevents excessive curling during cooking but is optional based on personal preference.
- Use a heavily salted boiling water to season the shrimp as they cook, enhancing their flavor naturally.
- Chilling the shrimp over ice ensures they remain firm and refreshing when served.
- The cocktail sauce can be adjusted for heat and tanginess by varying the amount of hot sauce, lemon juice, and horseradish.
- Serve immediately after chilling for best flavor and texture.
