Chilled Shrimp Cocktail

Recipes | May 12, 2018 | By

Plump fresh shrimp, chilled perfectly and teased with lemon and salt, combine with a mouth watering sauce guaranteed to make any day a trip to the islands.

Serves 3
Write a review
  1. ½ pound shrimp (16/20 count)
  2. 1 lemon
  3. 1 tablespoon kosher salt
  4. Prepared horseradish, to taste
  5. ½ cup ketchup
  1. Peel and devein shrimp. If you are unfamiliar with how to devein shrimp, or feel uncomfortable with doing so, you can purchase shrimp already deveined. Below I will explain how to devein shrimp.
  2. In a medium pot, bring water, ½ lemon, sliced into quarters, and 1 tablespoon salt to a boil. Add shrimp and boil until no longer translucent. The shrimp should be white and pink. Remove from boiling water and place in an ice bath (ice water and ice) and drain. Remove from the water and ice and place in another ice bath. This will stop the shrimp from cooking. Remove and place in a covered dish and refrigerate at least an hour before serving.
  3. To devein shrimp: Beginning at the tail end, leaving the tail attached, first remove the shell, and then the tail. Using a small paring knife, run the tip of the knife along the back of the shrimp piercing it about ¼ the way through the flesh. Then, using the tip of the knife, gently remove the “vein” which is a long dark string-like substance, and discard.
Cocktail sauce
  1. ½ cup ketchup
  2. Prepared horseradish, to taste
  3. In a small bowl, start with ½ cup ketchup and add horseradish to taste. The amount you add will depend on your preference to heat level. I prefer a very hot cocktail sauce so I typically use a 50/50 ratio.
  4. Serve shrimp with cocktail sauce and remaining ½ lemon (wedged) with seeds removed.
Your Next Great Dish


Designed and hosted at