Classic Shrimp Cocktail with Zesty Horseradish Sauce

Name: Classic Shrimp Cocktail with Zesty Horseradish Sauce
Prep time: 23 min
Cook time: 15 min
Total time: 38 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb (900 g) large raw shrimp (16–20 per pound), tail-on, peeled and deveined, thawed if frozen, patted dry; 2 quarts (2000 ml) water, cold, for the poaching broth; 1 medium (about 3½ oz) (100 g) lemon, halved crosswise; 2 tbsp (36 g) kosher salt; 2 whole (about 0.04 oz) (1 g) bay leaves; 1 tsp (3 g) whole black peppercorns; 3 whole cloves (about 0.3 oz) (9 g) garlic cloves, smashed with the side of a knife; 2 quarts (2000 ml) water, cold, for the ice bath; 4 cups (600 g) ice cubes; 1 cup (240 ml) ketchup; 3 tbsp (45 g) prepared horseradish, drained; start with 2 tbsp if you prefer milder; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon; 2 tsp (10 ml) Worcestershire sauce; ½ tsp (3 ml) hot sauce (optional); ¼ tsp (½ g) freshly ground black pepper; 2 medium (about 7 oz total) (200 g) lemons, cut into 8 wedges total

From the MyKitchenBank Kitchen

Plump shrimp gently poached in a lemony, aromatic broth, then chilled and served with a bold, tangy cocktail sauce. Gentle heat and an ice bath keep the shrimp tender and snappy, never rubbery.

Prep: 23 min
Cook: 15 min
Wait: 49 min
Total: 1 hr 27 min
Makes: About 32–40 shrimp with 1¼ cups sauce (8 appetizer servings)

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Ingredients

8 servings

For the shrimp
2 lb (900 g) large raw shrimp (16–20 per pound), tail-on, peeled and deveined, thawed if frozen, patted dry
2 quarts (2000 ml) water, cold, for the poaching broth
1 medium (about 3½ oz) (100 g) lemon, halved crosswise
2 tbsp (36 g) kosher salt
2 whole (about 0.04 oz) (1 g) bay leaves
1 tsp (3 g) whole black peppercorns
3 whole cloves (about 0.3 oz) (9 g) garlic cloves, smashed with the side of a knife
2 quarts (2000 ml) water, cold, for the ice bath
4 cups (600 g) ice cubes
For the cocktail sauce
1 cup (240 ml) ketchup
3 tbsp (45 g) prepared horseradish, drained; start with 2 tbsp if you prefer milder
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
2 tsp (10 ml) Worcestershire sauce
½ tsp (3 ml) hot sauce (optional)
¼ tsp (0.5 g) freshly ground black pepper
To serve
2 medium (about 7 oz total) (200 g) lemons, cut into 8 wedges total

Equipment (6)

4-quart (3.8 L) saucepan or small Dutch oven
Large bowl for the ice bath (at least 4 quarts / 4 L)
Slotted spoon or spider
Small mixing bowl and spoon
Rimmed platter or serving bowl
Fine-mesh sieve or colander

Steps

Before you start

Buy raw, peeled, deveined shrimp with tails on, sized 16–20 per pound (U/16-20 or 21/25 works too). Thaw frozen shrimp in the fridge overnight, or in a bowl of cold water for 20 minutes.
Fill a large bowl with 2 quarts (2 L) of water and the ice before you start the shrimp; the ice bath must be ready the moment they finish cooking.
The sauce tastes best after at least 30 minutes in the fridge, so make it while the broth simmers and the shrimp chill.
Total time is under 1½ hours, most of it hands-off chilling.

1
Prepare the ice bath
- Fill a large bowl with 4 cups (600 g) of ice and 2 quarts (2 L) of cold water, so the shrimp will be fully submerged.
- Set a fine-mesh sieve or colander in the sink nearby.
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Ready when: Water is very cold with plenty of ice floating
Tip: Make this before cooking. Shrimp keep cooking and turn rubbery if you hunt for ice afterward.
2
Make poaching broth
- In a 4-quart (3.8 L) saucepan combine the 2 quarts (2 L) cold water, kosher salt, bay leaves, peppercorns and smashed garlic.
- Squeeze the juice of the 2 lemon halves into the pot, then drop in the squeezed halves.
- Bring to a full boil over high heat, then reduce heat and simmer 10 minutes to infuse.
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Ready when: Broth smells fragrant of lemon and garlic and is at a steady simmer
Tip: The broth should taste noticeably salty, like mild seawater. That is what seasons the shrimp.
3
Mix the cocktail sauce
- While the broth simmers, stir together ketchup, prepared horseradish, lemon juice, Worcestershire, black pepper and hot sauce (if using) in a small bowl.
- Taste and add more horseradish for more bite or lemon for more tang.
- Cover and refrigerate.
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Ready when: Sauce is thick, glossy, evenly red, and sharp-smelling from the horseradish
Tip: Horseradish mellows as it sits, so season it slightly bolder than you think you need.
4
Poach the shrimp
- Turn the heat down to low so the broth is barely moving, with only a few small bubbles (about 190°F / 88°C).
- Add all the shrimp at once and stir gently.
- Cook 2 to 3 minutes, stirring once, until the shrimp are pink and opaque and curled into a loose C shape.
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Ready when: Shrimp are pink with no gray translucent spots, curled into a loose C (a tight O means overcooked); internal temperature 120–125°F (49–52°C) in the thickest part, and carryover cooking brings them to 145°F (63°C)
Tip: Pull one shrimp out and cut it open at 2 minutes to check. Large shrimp go from perfect to rubbery in under a minute.
5
Shock in ice water
- Immediately scoop the shrimp out with a slotted spoon or spider and plunge them into the ice bath.
- Leave for 3 to 4 minutes, stirring once, to stop the cooking fully.
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Ready when: Shrimp feel cold to the touch all the way through
6
Drain and dry
- Lift the shrimp into the sieve and drain for 1 minute.
- Spread them on a towel-lined tray and pat dry with paper towels so the sauce clings and they don't water down the platter.
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Ready when: Surface of shrimp is dry to the touch, not dripping
7
Chill until cold
- Transfer the shrimp to a covered container or a plate covered with plastic wrap and refrigerate at least 45 minutes, up to 24 hours, until thoroughly cold.
- The sauce chills alongside.
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Ready when: Shrimp are firm and cold, below 40°F (4°C)
8
Arrange and serve
- Put the cocktail sauce in a small bowl in the center of a rimmed platter.
- Arrange the shrimp around it with tails pointing out, and tuck in the 8 lemon wedges.
- If you like, set the platter over a larger tray of crushed ice to keep it cold.
- Serve right away.
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Ready when: Platter looks full and shrimp are still cold
Tip: Don't leave the platter at room temperature for more than 2 hours (1 hour if outdoors above 90°F / 32°C).

Good to know

Tips

Keep the broth at a bare simmer, not a rolling boil. Gentle heat gives tender, juicy shrimp.
Buy peeled shrimp for ease; for extra flavor, poach shell-on and peel after chilling, adding about 30 seconds of cooking.
Salty broth is key. Unseasoned water makes bland shrimp.
Drain horseradish well and wring it in a paper towel if the sauce looks watery.

Make ahead

Poach, chill and refrigerate the shrimp up to 24 hours ahead in an airtight container. Make the cocktail sauce up to 3 days ahead. Arrange on the platter just before serving.

Storage & reheating

Room temperature: no more than 2 hours (1 hour above 90°F / 32°C). Refrigerator: cooked shrimp up to 2 days in an airtight container; sauce up to 1 week in a covered jar. Freezer: not recommended for cooked shrimp, as they turn watery and tough. Serve cold; no reheating.

Substitutions

large raw shrimp (16–20 per pound), tail-on → jumbo shrimp (U/15) or medium shrimp (31/40). Jumbo needs 3 to 4 minutes; medium needs 1½ to 2 minutes. Check early.
prepared horseradish → 1 tbsp more horseradish plus 1 tsp prepared mustard, or wasabi paste to taste. Wasabi gives a similar sinus-clearing heat; add ½ tsp at a time.
ketchup → chili sauce (such as Heinz). Gives a chunkier, slightly sweeter and spicier sauce; same amount.
hot sauce → pinch of cayenne pepper. Use a small pinch, about ⅛ tsp.