Romantic Shrimp Cocktail (Printable)
Succulent shrimp served with a tangy, homemade sauce ideal for special dinners.
# What You'll Need:
→ Shrimp
01 - 12 large raw shrimp, peeled and deveined, tails intact
02 - 1 teaspoon sea salt
03 - 1 lemon, sliced
→ Cocktail Sauce
04 - 1/3 cup ketchup
05 - 2 tablespoons prepared horseradish
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 teaspoon Worcestershire sauce
08 - 1/4 teaspoon hot sauce
09 - Pinch of freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Fresh parsley or dill sprigs
# How To Make It:
01 - Fill a medium saucepan with water, add sea salt and lemon slices. Bring to a boil over high heat.
02 - Add shrimp to boiling water and cook for 2–3 minutes, or until shrimp turn pink and are just cooked through. Do not overcook.
03 - Immediately transfer shrimp to a bowl of ice water to stop the cooking process. Let chill for at least 5 minutes. Drain well and pat dry.
04 - In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and black pepper. Adjust seasoning to taste.
05 - Arrange chilled shrimp on a serving platter or in cocktail glasses. Serve with cocktail sauce on the side, lemon wedges, and fresh herb garnish.
# Expert Tips:
01 -
- The homemade cocktail sauce puts store-bought versions to absolute shame
- Ready in 20 minutes but looks like something from a high-end restaurant
- That moment when you pull perfectly pink shrimp from the ice water feels like winning
02 -
- The ice bath is absolutely non-negotiable—without it, residual heat will ruin your shrimp
- Fresh horseradish loses potency quickly, so check the date on your jar
- You can make the sauce up to two days ahead—it actually gets better as the flavors meld
03 -
- Ask your fishmonger to peel and devein the shrimp but leave the tails on
- If you can only find frozen shrimp, thaw them in the refrigerator overnight, never at room temperature
- The sauce doubles easily and keeps for a week in the refrigerator