This classic appetizer is a timeless crowd-pleaser. Chilled poached shrimp are served with a zesty horseradish cocktail sauce , delivering a perfect balance of sweet, briny seafood and tangy spice. It’s elegant, refreshingly simple, and perfect for parties, holidays, or any time you want to impress with minimal effort.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Shrimp
450 g large shrimp (16–20 count), shell-on, deveined
1 tbsp kosher salt
1 lemon, halved
4 black peppercorns
2 bay leaves
3 cloves water
2 cups ice
For the Horseradish Cocktail Sauce:
½ cup ketchup
2 tbsp prepared horseradish (adjust to taste)
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp hot sauce (like Tabasco, optional)
Pinch of salt
Prepare Poaching Liquid
1
In a medium saucepan, combine water , salt , lemon halves (squeezed and dropped in) , peppercorns , and bay leaves .
Bring to a boil, then reduce heat to a gentle simmer for 5 minutes to infuse the flavors.
Cook the Shrimp
2
Add shrimp to the simmering water.
Cook for 2–3 minutes , just until pink and opaque. Don’t overcook!
Immediately transfer shrimp to an ice bath (a bowl of ice and cold water) to stop the cooking.
Let chill for 5–10 minutes, then peel (leave tails on for presentation, if desired).
Pat dry and refrigerate until ready to serve.
Make the Cocktail Sauce
3
In a small bowl, whisk together ketchup , horseradish , lemon juice , Worcestershire sauce , hot sauce , and salt .
Taste and adjust heat or acidity to preference.
Chill until ready to serve.
Assemble and Serve
4
Arrange the chilled shrimp on a platter or in a cocktail glass over ice.
Serve with a ramekin of the cocktail sauce and lemon wedges.
Optional: Garnish with fresh parsley or dill for color.
Variations & Tips
5
Spicy upgrade: Add more horseradish or a dash of sriracha to the sauce.
Flavor twist: Mix in a touch of grated garlic or fresh chopped cilantro.
Make ahead: Poach shrimp and make sauce up to 1 day in advance . Store separately, chilled.
Ingredients For the Shrimp
450 g large shrimp (16–20 count), shell-on, deveined
1 tbsp kosher salt
1 lemon, halved
4 black peppercorns
2 bay leaves
3 cloves water
2 cups ice
For the Horseradish Cocktail Sauce:
½ cup ketchup
2 tbsp prepared horseradish (adjust to taste)
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp hot sauce (like Tabasco, optional)
Pinch of salt
Directions Prepare Poaching Liquid
1
In a medium saucepan, combine water , salt , lemon halves (squeezed and dropped in) , peppercorns , and bay leaves .
Bring to a boil, then reduce heat to a gentle simmer for 5 minutes to infuse the flavors.
Cook the Shrimp
2
Add shrimp to the simmering water.
Cook for 2–3 minutes , just until pink and opaque. Don’t overcook!
Immediately transfer shrimp to an ice bath (a bowl of ice and cold water) to stop the cooking.
Let chill for 5–10 minutes, then peel (leave tails on for presentation, if desired).
Pat dry and refrigerate until ready to serve.
Make the Cocktail Sauce
3
In a small bowl, whisk together ketchup , horseradish , lemon juice , Worcestershire sauce , hot sauce , and salt .
Taste and adjust heat or acidity to preference.
Chill until ready to serve.
Assemble and Serve
4
Arrange the chilled shrimp on a platter or in a cocktail glass over ice.
Serve with a ramekin of the cocktail sauce and lemon wedges.
Optional: Garnish with fresh parsley or dill for color.
Variations & Tips
5
Spicy upgrade: Add more horseradish or a dash of sriracha to the sauce.
Flavor twist: Mix in a touch of grated garlic or fresh chopped cilantro.
Make ahead: Poach shrimp and make sauce up to 1 day in advance . Store separately, chilled.
Shrimp Cocktail with Horseradish Sauce
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