Shrimp Cocktail with Horseradish-Spiked Sauce

Shrimp Cocktail with Horseradish-Spiked Sauce
DifficultyBeginner

Chilled, tender shrimp served with a bold, tangy cocktail sauce spiked with horseradish — the ultimate classic starter with a modern bite.

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Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
For the Shrimp
 1 ½ pt large shrimp (16–20 count), peeled and deveined, tails on
 1 tbsp salt
 1 tsp black peppercorns
 1 lemon, halved
 2 cloves garlic, crushed
 Optional: a few sprigs of parsley or dill for poaching liquid
 Ice water (for chilling)
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 (e.g. Tabasco)
 Pinch of salt
 Optional: ¼ teaspoon celery salt or a few drops of rice vinegar for tang
Prepare the Cocktail Sauce
1

  1. In a small bowl, combine:

    • Ketchup

    • Horseradish

    • Lemon juice

    • Worcestershire sauce

    • Hot sauce

    • Salt (and optional seasonings)

  2. Whisk well and adjust to taste — more horseradish for heat, more lemon for brightness.

  3. Chill until ready to serve.

Poach the Shrimp
2

  1. Fill a large pot with water and add:

    • Salt

    • Peppercorns

    • Garlic

    • Lemon halves (squeeze juice in first)

    • Optional herbs

  2. Bring to a gentle boil, then reduce to a simmer.

  3. Add shrimp and cook for 2–3 minutes, or until just pink and opaque.

  4. Immediately transfer to an ice bath (a bowl of ice water) to stop the cooking.

  5. Chill for 15–30 minutes, then drain and pat dry.

Plate & Serve
3

  • Arrange chilled shrimp on:

    • A platter with crushed ice

    • In individual glasses rimmed with lemon or herbs

    • Or over shaved lettuce or radish slices

  • Serve with:

    • A ramekin of cocktail sauce

    • Lemon wedges

    • Optional garnish: parsley, microgreens, or edible flowers

Flavor Variations
4

  • Add fresh grated horseradish instead of prepared for a spicier kick

  • Stir in grated ginger or wasabi for an Asian twist

  • Swap ketchup with chili sauce for sweetness

  • Add a splash of vodka or gin to the sauce for a Bloody Mary-style flair

Pairing Suggestions
5

  • Wine: Brut Champagne, dry Riesling, or Sauvignon Blanc

  • Cocktail: Classic martini, gin & tonic, or a Bloody Mary

  • Non-alcoholic: Sparkling lemon water or cucumber tonic

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Ingredients

For the Shrimp
 1 ½ pt large shrimp (16–20 count), peeled and deveined, tails on
 1 tbsp salt
 1 tsp black peppercorns
 1 lemon, halved
 2 cloves garlic, crushed
 Optional: a few sprigs of parsley or dill for poaching liquid
 Ice water (for chilling)
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 (e.g. Tabasco)
 Pinch of salt
 Optional: ¼ teaspoon celery salt or a few drops of rice vinegar for tang
Shrimp Cocktail with Horseradish-Spiked Sauce
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