Best 4 Best Ever Shrimp Cocktail Recipes

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**Welcome to a delightful journey into the world of shrimp cocktail, a classic appetizer that combines the elegance of succulent shrimp with a symphony of zesty flavors.**

Indulge in our carefully curated collection of shrimp cocktail recipes, each offering a unique twist on this timeless dish. From the classic simplicity of our traditional shrimp cocktail to the tantalizingly spicy kick of our spicy shrimp cocktail, and the refreshing burst of flavors in our avocado shrimp cocktail, we've got something for every palate.

Whether you're hosting a sophisticated dinner party or simply craving a delightful snack, our shrimp cocktail recipes are sure to impress. With easy-to-follow instructions and readily available ingredients, these recipes are a breeze to prepare, allowing you to focus on savoring the delicious results.

**So, gather your loved ones, set the table, and embark on a culinary adventure with our best-ever shrimp cocktail recipes. Prepare to be captivated by the perfect balance of flavors and textures that will leave you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S SHRIMP COCKTAIL



Chef John's Shrimp Cocktail image

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 50m

Yield 4

Number Of Ingredients 16

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Steps:

  • Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
  • Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
  • Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g

SHRIMP WITH COCKTAIL SAUCE



Shrimp with Cocktail Sauce image

Provided by Ina Garten

Categories     appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 9

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

  • Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
  • For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

BEST EVER SHRIMP COCKTAIL



Best Ever Shrimp Cocktail image

i tried a cocktail simular to this in whistler B.C at a mexican resteraunt and i had to make it myself it was sooooo good.. now i can't get enuf and it is so easy to make.

Provided by likeriaj

Categories     < 15 Mins

Time 10m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 7

70 -90 precooked prawns (tail on or off)
3/4 cup ketchup
1/4 cup siracha hot sauce (more or less to taste)
1/2 medium red onion, minced
1 avocado, cubed small
1/3 cup cilantro, chopped
1 medium lime, juice of

Steps:

  • 1. mix ketchup, siracha hot sauce and lime juice and mix well.
  • 2. add chopped avacado, minced red onion and cilantro and mix again.
  • 3. if you want to go easy you can add all the prawns into mixture, but for better presentation add about half the prawns into mixture .
  • 4. for nice presentation scoop desired about of cocktail into martini glass or desert cup and use remaining prawns to dress the outside of glass.
  • 5. for better flavour chill for at least an hour before serving.
  • 6. serve with tortilla chips or saltine crackers on the side if desired.
  • 7. goes well with a cold Corona.

Nutrition Facts : Calories 139.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 88.2, Sodium 982.1, Carbohydrate 12.7, Fiber 2.6, Sugar 7.7, Protein 10.9

SHRIMP COCKTAIL



Shrimp Cocktail image

This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.

Provided by Eric Kim

Categories     finger foods, seafood, appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 25

2 pounds large (21- to 25-count) shrimp, shelled and deveined
Kosher salt
8 cups ice cubes (about 2 pounds), plus more for serving
1/4 cup mild red chile powder, gochugaru or sweet paprika with a dash of ground cayenne
1 tablespoon celery seeds
2 lemons
1/2 cup ketchup
3 tablespoons lemon juice
2 tablespoons prepared horseradish
1 large garlic clove, finely grated
Kosher salt and black pepper
Tabasco sauce
1/2 cup unsalted butter
2 large garlic cloves, finely grated
1/4 packed cup finely chopped fresh dill (from 1 small bunch)
2 tablespoons lemon juice
1 teaspoon granulated sugar
Kosher salt and black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground cayenne
Kosher salt and black pepper

Steps:

  • Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
  • Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
  • Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
  • Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
  • Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
  • Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
  • To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.

Tips:

  • Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them in cold water before cooking.
  • Cook the shrimp properly: Shrimp should be cooked until they are pink and opaque. Overcooked shrimp will be tough and rubbery.
  • Make a flavorful cocktail sauce: The cocktail sauce is the key to a great shrimp cocktail. Use a variety of ingredients to create a sauce that is both tangy and flavorful.
  • Chill the shrimp cocktail before serving: Shrimp cocktail is best served chilled. This will help the flavors to meld and the shrimp to become more firm.
  • Garnish the shrimp cocktail with lemon wedges and parsley: This will add a pop of color and freshness to the dish.

Conclusion:

Shrimp cocktail is a classic party appetizer that is easy to make and always a crowd-pleaser. With its combination of sweet shrimp, tangy cocktail sauce, and crisp vegetables, shrimp cocktail is a refreshing and delicious way to start any party or gathering. So next time you're looking for a quick and easy appetizer, give this shrimp cocktail recipe a try. You won't be disappointed!

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