How to Make Shrimp Cocktail

5 from 5 votes

Learning how to make the perfect shrimp cocktail is easy. It's the ideal 15-minute appetizer and is sure to be a hit at your next gathering.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, How to, sauces, Side Dish

Cuisine: American

Servings: servings

Calories: 92kcal

1 pound raw shrimp, extra large (21-25 or 16-20 count) peeled, deveinded, tails on
½ lemon
1 Bay leaf
1 Tablespoon black peppercorns
1 teaspoon Old Bay seasoning, optional
1 pinch salt
4 sprigs flat leaf parsley

Prepare the cocktail sauce by combining all ingredients and set aside. This sauce can be made ahead of time and refrigerated for up to 7 days

Remove shells from the shrimp, but leave tails on. Rinse and then devein the shrimp, if needed.

To devein the shrimp before cooking, hold the shrimp between your thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer, or tip of a knife, between the second and third segments of the shrimp, about 1/8-inch down from the top. Gently push the skewer or knife tip through the shell and then lift up to remove the vein. Discard and repeat with each shrimp.

Fill a large pot 3/4 full with water. Cut the lemon in half and squeeze in the juice and then add the lemon half to the water. Cut remaining half into wedges for serving.
Add the Bay leaf, peppercorns, Old Bay, and salt.
Bring to a boil, reduce to a simmer, and let cook for 15 minutes to infuse the water with flavor.
Prepare an ice bath for the shrimp: In a large bowl add 2 cups of ice cubes and then fill halfway up with water.
Remove pan from the heat and drop in the cleaned shrimp. Cook, stirring occasionally, until they curl and turn pink. (See the cooking chart below)
Note: different size shrimp will cook at various times.
Here is a guide, but watch them and use your best judgment.
Size 26/30's - poach for 1½ minutes
Size 21/25's - poach for 2 minutes
Size 16 /20's - poach for 3 ½- 4 minutes
Once cooked, strain the shrimp, and then add them to the prepared ice bath. Leave shrimp in the ice bath for a few minutes to stop the cooking and let them cool completely. Strain again and pat dry.

1. INDIVIDUAL- Fill a small serving dish or martini glass with cocktail sauce. Hang 3-5 shrimp over the edge, add a wedge of lemon or parsley, and serve.
2. PLATTER - Add prepared cocktail sauce to a small dish or ramekin and place on a platter. Scatter cooked shrimp around the dish of sauce. Garnish with lemon wedges and parsley.

Making your own cocktail sauce is the way to go! For full instructions visit our post on Seafood Cocktail Sauce.
If using frozen shrimp be sure to thaw it overnight in the refrigerator, or in a cool water bath for at least 30 minutes before poaching. If cooking from frozen add one minute to the cooking time.
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