Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and how to cook the shrimp so that they’re tender, juicy, and delicious.
I’ve had some amazing shrimp cocktails in my day. They’ve usually been served as appetizers at steakhouses. Cold and tender shrimp. Sweet and spicy sauce. So good.
When we want shrimp cocktail at home though, it’s easy enough to buy some precooked shrimp (maybe already arranged in a ring) and a jar of cocktail sauce and set it out for people to munch on. There’s nothing wrong with that. It’s tasty and easy.
However, if you want an ultimate shrimp cocktail, like those steakhouse appetizers, you need to do a bit more. Not much more, mind you. Homemade shrimp cocktail is still surprisingly simple to do. Learn everything you need to know below.
Video: How To Make Shrimp Cocktail
Making The Cocktail Sauce
First, to make restaurant-quality shrimp cocktail, you need a great-tasting cocktail sauce. If you buy one that you like, you can use that. I find the ones from the store to be a bit bland so I either make my own, or I add to them with some horseradish sauce and hot sauce.
Making your own cocktail sauce isn’t very hard though. It uses ingredients that you probably already have at home. Ketchup mixed with horseradish and a pinch of salt are the basics. Make sure that you have a good-tasting horseradish sauce. Taste it by itself and make sure you like it. I prefer the prepared horseradish over horseradish sauce, and specifically the prepared horseradish that is sold in jars in the refrigerated section of the grocery store with the refrigerated pickles. It tends to have a spicier and more robust flavor.
After the ketchup, horseradish, and salt, you can also add a bit of Worcestershire sauce, lemon juice, and/or hot sauce (like Tabasco). Here’s my favorite cocktail sauce recipe.
Which Shrimp To Use For Shrimp Cocktail
For a really great shrimp cocktail, you want to go with large shrimp. I use a 21-25 count, which means there are 21-25 shrimp per pound. Buy them deveined but uncooked. Easy-peel or already peeled is fine.
If they’re peeled, make sure they still have their tails. Those make the handles for your shrimp cocktail and you don’t want to skip that! If they’re easy-peel, you can peel them before or after they’re cooked, it doesn’t matter. Either way, make sure that you leave the tail on.
Easy-peel shrimp have had the peel cut down the outside to get out the vein and then there is a cut around the tail. This makes it easy to remove the peel while leaving the tail intact. You want the tail because it makes a nice presentation and acts as a handle for your shrimp.
How To Cook Shrimp For Shrimp Cocktail
You’ve got your raw shrimp, now you’ve got to cook them. The best way to cook shrimp for shrimp cocktail is to poach them gently. My preferred method is to bring a pot of salted water to the boil. You can add some aromatics first like some lemon juice and lemon wedges, peppercorns, and a good handful of fresh parsley leaves. Those items are optional though. The only thing that’s required is the water and salt.
Once the water has reached a really good boil, take it completely off of the heat and let the boil subside. Then, with the pot still off of the heat, add your shrimp. Put the lid on the pot and let the shrimp cook in the heat that remains in the water. It will take 4-7 minutes. Check at that point – the shrimp are done when they’re opaque and pink.
The timing depends on how many shrimp you’re cooking and how much water you had. In a 3 quart saucepan 3/4 full of water, you can add 12 shrimp and they’ll cook in about 4 minutes. If you want to cook more shrimp, use a bigger pot and more water.
Sometimes, depending on the size and number of those shrimp, the size of that pot and how much water was in it, it will take a bit longer, 2-4 minutes. The beautiful thing about this method though is that you can’t really overcook them at this point. The water isn’t super-hot anymore and the shrimp are just slowly getting a bit more done as you leave them.
“Best shrimp I have ever cooked. The texture and juiciness were perfect. Many thanks.”
Bradley, COOKTHESTORY READER
While the shrimp are cooking, fill a large bowl with cold water and a lot of ice. Once the shrimp are cooked, remove them from the hot water (leave the aromatics behind and discard them after). You can use a slotted spoon or pour them through a colander. Then put the drained shrimp into the bowl of ice water and let them chill completely. After that, you can serve them immediately or drain them and refrigerate for up to 12 hours before serving.
Why Poach The Shrimp Like This?
By taking the pot off of the heat and then adding the shrimp to it, you cool the water down a bit. The less intense heat is then more gentle on the shrimp. They don’t tense and curl up as much but retain something closer to their uncooked size and shape, while still becoming cooked through, opaque, and pink. This poaching method also results in very tender and juicy shrimp.
If you prefer step-by-step instructions with pictures, get your poaching shrimp how-to here. You can also poach shrimp from frozen, which is actually my favorite way to cook shrimp for many preparations. I tend to buy my shrimp frozen so this is really convenient, and it works amazingly well.
Serving Shrimp Cocktail
There are no real rules here. If you’re doing individual appetizers, then small bowls, wine glasses, or martini glasses are best. Put about 1/4 cup of cocktail sauce into the bowl or glass and then hang 5-6 shrimp around the glass.
If you’re doing a homemade shrimp ring to serve several people, you can use a dish specially designed for this kind of thing, like this. Put ice in the bottom and then the sauce in the middle and hang the shrimp around the outside rim. If you don’t have a dish like that (I don’t), then use a shallow round serving dish or roasting dish, like this. Put a bowl of cocktail sauce in the middle of the dish. A napkin under it will stop it from sliding around. Put ice cubes around the cocktail sauce, filling the dish nearly to the top. This will make the dish cold and the cold will transfer to the shrimp once they’re in place. Then hang your shrimp around the rim of the cocktail sauce bowl, adding more right on the ice, if you’d like.
If you don’t care whether the shrimp are hanging and arranged in a ring, I have another great idea for you. You can keep the shrimp cold by putting a bag of ice into a bowl, topping the bag of ice with lettuce leaves, and then piling the shrimp into there. The lettuce makes it look pretty, and the shrimp stay perfectly chilled. Here’s a picture to show what I mean, and note that this technique can be used to keep all kinds of cold appetizers and dips chilled until all the ice melts and the water in the bag gets cold.
There you go! The perfect shrimp cocktail at home. Enjoy! -Christine xo
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How To Make A Perfect Shrimp Cocktail Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they’re tender, juicy and delicious.
Listen to me explain briefly about how to make this shrimp cocktail, with some great tips along the way, by clicking the play button below:
Ingredients
- 24 large shrimp (21–25 count per pound, raw, deveined and easy peel, thawed*)
- 1/2 tsp. salt
- 1/2 of a lemon (optional)
- 8–10 peppercorns (optional)
- a handful of fresh parsley (optional)
- 1 cup ketchup
- 2 Tbsp. horseradish
- Pinch of salt
- 1 tsp. lemon juice (optional)
- 1/2 tsp. Worcestershire sauce (optional)
- 1/2 tsp. hot sauce, like Tabasco (optional)
Instructions
- Fill a large saucepan 3/4 full of water.
- Add salt.
- If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
- Bring the pot to a rapid boil over high heat.
- Remove from the heat and let it stop boiling.
- Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
- Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
- When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
- Peel shrimp but leave the tails on.
- In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
- Taste, add more horseradish if desired.
- Divide sauce among 4 small bowls or wine glasses or martini glasses.
- Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*You can make this using still-frozen shrimp. You just need to keep them in the hot water (step#6) for longer, about 10 minutes. See information about cooking shrimp from frozen over here.
This post originally appeared in December 2017 and was revised and republished in April 2020.
Bradley Blakeley says
Best shrimp I have ever cooked. The texture and juiciness were perfect. Many thanks.
★★★★★
Christine Pittman says
You’re welcome, Bradley! Glad you enjoyed.
Ed Gaiser says
This recipe is THE PERFECT SHRIMP !!! This is the only only we use and is as good as the fine dining restaurants shrimp cocktail!!
★★★★★
Christine Pittman says
Thank you so much, Ed! Happy to hear that.
Deb Comley says
How long if they are frozen?
Christine Pittman says
You can make this using still-frozen shrimp, Deb. You just need to keep them in the hot water (step #6) for longer, about 10 minutes. See information about cooking shrimp from frozen over here – https://cookthestory.com/how-to-cook-shrimp-from-frozen/
Elaine says
Delicious and NOT OVERCOOKED shrimp, hurray! So appreciative for finding this recipe!
★★★★★
Christine Pittman says
That’s wonderful, Elaine! Glad you found us.
Debra Channon says
Hi Christine!
I made shrimp cocktail this way yesterday & it was the easiest & best ever! I was wondering if you can make extra shrimp & freeze them for a quick high protein snack another time? Thank you!
★★★★★
Christine Pittman says
Hi Debra! I would just cook them from frozen instead of cooking, then freezing. Glad you enjoyed!
Kay McCrink says
For the first time in many years, I have succeeded making tender (not “tense”) shrimp cocktail using this recipe. So easy, so direct and so delicious! Thank you!
★★★★★
Christine Pittman says
You’re welcome, Kay! So happy that this recipe brought you success!
Marion says
Great recipe. Best way to cook shrimp without overcooking. Will never boil shrimp again.
Christine Pittman says
Thanks, Marion!
Jennifer says
Thank you for the simple and delicious recipe! This was a wonderful first course for our Valentine’s dinner!?
★★★★★
Christine Pittman says
You’re welcome, Jennifer! Hope your whole dinner was amazing!
Geri Koeppel says
These turn out perfect! Great tips; thank you!
★★★★★
Christine Pittman says
You’re welcome, Geri! Glad the tips helped.
Anne Shelly says
The best shrimp cocktail I ever made, had for a Yankee Swap and everyone loved them, thank you! I made the cocktail sauce also, very good!!
★★★★★
Christine Pittman says
You’re welcome, Anne! That’s wonderful to hear.
Bigger is better says
I also like the poaching method but 21-25 shrimp are not very large . I’d go 16-20 or better.
Christine Pittman says
Thanks for sharing your thoughts with us!
Roz says
Perfect way to prepare but i prefer not to let them cool down.
Christine Pittman says
Thanks, Roz!
Mary Gardner says
Thanks so much for this. I had a couple of requests for shrimp cocktail for the holidays and needed some guidance because I know how easily shrimp can be overcooked.
Christine Pittman says
You’re welcome, Mary!
Sarah L says
I do like a good shrimp cocktail. I like your method of cooking them.
Christine Pittman says
Thanks, Sarah!
Deborah Waddell says
Been making my shrimp cocktails like this for years. Delicious!
Christine Pittman says
Fantastic, Deborah!
Theresa Torre says
I purchased peeled frozen shrimp. Will it work for this recipe?
Christine Pittman says
Yes, use our guide for cooking shrimp from frozen! Enjoy, Theresa!
Leigh says
This was PERFECT. I made this for a large party and everyone raved about it. In years past I’ve gone the lazy route and bought the shrimp platter at Costco. This year made yours and was impressed at how much better they were! I made them the night before, stashed them in the fridge in ziplock baggies and simply pulled them out before the party. I used your cocktail sauce recipe also. Easy and delicious! I’ll be making this again!
Dee says
If the tails are left on, where do you place the tails after you have eaten the shrimp? Do you leave the tails in the glass or on the plate under the shrimp cocktail stemmed glass?
Christine Pittman says
Dee, Yes, on the plate. Or in the glass. Not sure it matters. If you’re doing a larger appetizer, like a big shrimp ring, you can put an empty bowl near it. If I was you, I’d eat one shrimp as a snack and then put the tail in the bowl. Then everyone will know that that is what that bowl is for.
Kelly Seran says
Hi. Just wondering if you prepare this with frozen, or with thawed shrimp?
Thank you?
Christine Pittman says
Kelly, You can use either one. The recipe as written is for thawed shrimp. But you can do the exact same thing with frozen shrimp, they just have to stay in the hot water for longer, until pink and opaque. There are instructions for poaching frozen shrimp over here for you https://cookthestory.com/how-to-cook-shrimp-from-frozen/
James says
Thank you so much. Im a single guy who enjoys cooking whenever I find time. I’ve enjoyed many of you recipe’s lately. Thanks again.
Christine Pittman says
You’re welcome, James. I’m really happy you’ve been liking the recipes :-)