Shrimp Cocktail Recipe
A retro Shrimp Cocktail recipe is the perfect appetizer, healthy snack or light meal to share at holiday gatherings, summer picnics, and potluck parties!
Course Appetizer
Cuisine American
Keyword shrimp cocktail appetizer, shrimp cocktail recipe, shrimp cocktail sauce
Prep Time 15 minutes
Cook Time 4 minutes
Chilling Time 10 minutes
Total Time 29 minutes
Servings
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people
Calories 240.6 kcal
Author Blair
Ingredients
FOR THE SHRIMP:
list of 4 items
¼ cup kosher salt
2 tablespoons sugar
1 lemon, cut in half
1 lb. jumbo shell-on shrimp, deveined (16-20 count/lb.)
list end
FOR THE SAUCE:
list of 7 items
1 cup chili sauce
1 cup ketchup
2 tablespoons prepared horseradish
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Optional, for serving: lemon wedges; fresh parsley
list end
Instructions
FOR THE SHRIMP:
list of 3 items
1. Fill a large pot with 6 cups of water. Add the salt and sugar to the water. Squeeze lemon juice into the pot, and then add the lemon halves into the
water as well. Bring the water a boil, stirring to dissolve that salt and sugar. Once the liquid boils, turn off the heat. Add the shrimp to the hot water
and allow the shrimp to poach, uncovered, for about 3 ½ minutes (stirring occasionally).
2. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl.
3. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to
sit in the ice bath for 10 minutes. Drain, pat dry, and peel. Pat dry again, cover, and refrigerate until ready to serve.
list end
FOR THE SAUCE:
list of 2 items
1. Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to serve.
2. Serve shrimp with chilled sauce and lemon wedges. Garnish with fresh parsley, if desired.
list end
Recipe Notes
Write list…
• Assume that you will need approximately 4 ounces of shrimp per person. For instance, this recipe calls for 1 lb. of raw shrimp, which will serve about
4 people. You can adjust the ingredients to serve any size crowd. For instance, double all of the ingredients to serve 8, or triple all of the ingredients
to serve 12.• Don’t want to cook your own shrimp? You can skip a step and purchase cooked cocktail shrimp behind the seafood counter at many grocery stores.
Alternatively, you can make Shrimp Cocktail from frozen shrimp by purchasing a bag of peeled and deveined cooked Jumbo shrimp from the freezer case. Just
make sure that you thaw the frozen shrimp and drain off any liquid before serving.• If you want to cook your own shrimp from frozen, follow the same steps
as outlined in the recipe, but leave the shrimp in the hot water for longer than 3 1/2 minutes (about 7-10 minutes).• While I prefer the Jumbo (16-20 count)
shrimp for this shrimp cocktail recipe, you can also prepare the dish with other size shrimp. You’ll just need to adjust the cooking time for the shrimp
accordingly: for 26–30 count, poach 1½ minutes; for 21–25 count, poach 2 minutes; for 13–15 count, poach 4 minutes; for 8–12 count, poach 5 minutes.
Nutrition Facts
Shrimp Cocktail Recipe
Amount Per Serving (1 /4 of the shrimp and sauce)
Calories 240.6 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.2g
Cholesterol 221mg74%
Sodium 988.5mg43%
Potassium 231mg7%
Carbohydrates 34.1g11%
Fiber 0.3g1%
Sugar 9.3g10%
Protein 24.3g49%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
_._,_._,_
A retro Shrimp Cocktail recipe is the perfect appetizer, healthy snack or light meal to share at holiday gatherings, summer picnics, and potluck parties!
Course Appetizer
Cuisine American
Keyword shrimp cocktail appetizer, shrimp cocktail recipe, shrimp cocktail sauce
Prep Time 15 minutes
Cook Time 4 minutes
Chilling Time 10 minutes
Total Time 29 minutes
Servings
undefined
people
Calories 240.6 kcal
Author Blair
Ingredients
FOR THE SHRIMP:
list of 4 items
¼ cup kosher salt
2 tablespoons sugar
1 lemon, cut in half
1 lb. jumbo shell-on shrimp, deveined (16-20 count/lb.)
list end
FOR THE SAUCE:
list of 7 items
1 cup chili sauce
1 cup ketchup
2 tablespoons prepared horseradish
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Optional, for serving: lemon wedges; fresh parsley
list end
Instructions
FOR THE SHRIMP:
list of 3 items
1. Fill a large pot with 6 cups of water. Add the salt and sugar to the water. Squeeze lemon juice into the pot, and then add the lemon halves into the
water as well. Bring the water a boil, stirring to dissolve that salt and sugar. Once the liquid boils, turn off the heat. Add the shrimp to the hot water
and allow the shrimp to poach, uncovered, for about 3 ½ minutes (stirring occasionally).
2. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl.
3. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to
sit in the ice bath for 10 minutes. Drain, pat dry, and peel. Pat dry again, cover, and refrigerate until ready to serve.
list end
FOR THE SAUCE:
list of 2 items
1. Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to serve.
2. Serve shrimp with chilled sauce and lemon wedges. Garnish with fresh parsley, if desired.
list end
Recipe Notes
Write list…
• Assume that you will need approximately 4 ounces of shrimp per person. For instance, this recipe calls for 1 lb. of raw shrimp, which will serve about
4 people. You can adjust the ingredients to serve any size crowd. For instance, double all of the ingredients to serve 8, or triple all of the ingredients
to serve 12.• Don’t want to cook your own shrimp? You can skip a step and purchase cooked cocktail shrimp behind the seafood counter at many grocery stores.
Alternatively, you can make Shrimp Cocktail from frozen shrimp by purchasing a bag of peeled and deveined cooked Jumbo shrimp from the freezer case. Just
make sure that you thaw the frozen shrimp and drain off any liquid before serving.• If you want to cook your own shrimp from frozen, follow the same steps
as outlined in the recipe, but leave the shrimp in the hot water for longer than 3 1/2 minutes (about 7-10 minutes).• While I prefer the Jumbo (16-20 count)
shrimp for this shrimp cocktail recipe, you can also prepare the dish with other size shrimp. You’ll just need to adjust the cooking time for the shrimp
accordingly: for 26–30 count, poach 1½ minutes; for 21–25 count, poach 2 minutes; for 13–15 count, poach 4 minutes; for 8–12 count, poach 5 minutes.
Nutrition Facts
Shrimp Cocktail Recipe
Amount Per Serving (1 /4 of the shrimp and sauce)
Calories 240.6 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.2g
Cholesterol 221mg74%
Sodium 988.5mg43%
Potassium 231mg7%
Carbohydrates 34.1g11%
Fiber 0.3g1%
Sugar 9.3g10%
Protein 24.3g49%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
_._,_._,_
