30 minutes
Avoid the common pitfalls of making shrimp cocktail with this carefully crafted recipe. Say goodbye to rubbery and flavorless shrimp, and hello to succulent, perfectly seasoned bites paired with a zingy homemade cocktail sauce.
Jumbo Shrimp, shell-on, deveined
0 lb
tablespoons
sprigs
Peppercorns
teaspoons
each
Celery Seeds
teaspoons
0.25 strips
Lemon Juice, freshly squeezed
cups
Ice
cups
cups
cups
teaspoons
Old Bay Seasoning
teaspoons
teaspoons
1. Shrimp Prep
Using kitchen shears, cut through the top shell of the shrimp along the vein line. Keep the shell on while you remove and discard the vein.
2. Flavor Infusion
In a Dutch oven, combine the prepped shrimp, 4 cups of cold water, salt, fresh thyme, peppercorns, bay leaves, and celery seeds. Place the pot over medium-high heat and cook, stirring occasionally, until the water reaches 170 degrees Fahrenheit and the shrimp start to turn pink, about 5 to 7 minutes.
3. Lemon Bath
Remove the pot from the heat and stir in the lemon zest, lemon juice, and spent lemon halves. Cover and let sit until the shrimp are completely pink and firm, another 5 to 7 minutes.
4. Ice Shock
Add the ice to the pot to cool the shrimp completely, roughly 5 minutes. Drain the shrimp in a colander and carefully peel them, leaving the tails intact for presentation. Refrigerate the shrimp until you're ready to serve.
5. Zesty Sauce Mix
In a bowl, whisk together the ketchup, prepared horseradish, Worcestershire sauce, additional lemon juice, Old Bay seasoning, and cayenne pepper until well combined.
Avoid overcooking your shrimp. Cook them in well-salted boiling water for just 2-3 minutes, or until they turn pink and opaque. Add a splash of lemon juice or white wine to the boiling water for added flavor.
Start with fresh, high-quality shrimp if possible. Look for shrimp that are firm, have a mild sea-like smell, and have a translucent appearance. If you must use frozen shrimp, ensure they are thawed properly.
Marinate the cooled shrimp in a mixture of olive oil, fresh lemon zest, minced thyme, and a pinch of red pepper flakes for at least 30 minutes to allow the flavors to meld.
Immediately transfer cooked shrimp to an ice bath to stop the cooking process, ensuring that they maintain a firm texture and are cooled quickly, essential for a shrimp cocktail.
Make a homemade cocktail sauce using high-quality ketchup, freshly grated horseradish, Worcestershire sauce, lemon juice, and hot sauce to taste, adjusting the ingredients to suit your preference for spice and tanginess.
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