Best 4 Classic Shrimp Cocktail Recipes

Indulge in the timeless elegance of shrimp cocktail, a classic appetizer that has graced tables for generations. This seafood delight features succulent shrimp enveloped in a luscious, tangy sauce, often served with crisp accompaniments like lettuce, avocado, and lemon wedges. From traditional recipes that evoke nostalgia to modern variations that introduce exciting flavor combinations, this article presents a culinary journey through the world of shrimp cocktail. Discover the secrets to achieving perfectly cooked shrimp, the art of crafting a flavorful sauce, and the techniques for assembling an impressive presentation. Elevate your next gathering with this iconic dish, whether you prefer the simplicity of classic preparations or the creativity of contemporary interpretations.

Here are our top 4 tried and tested recipes!

CLASSIC SHRIMP COCKTAIL

Classic Shrimp Cocktail image

One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 50m

Number Of Ingredients 13

Ingredients

2 pounds large shrimp (16-20 count), peel on
2 large carrots, scrubbed but not peeled, cut into thirds
1 stalk celery with leaves, cut into thirds
4 sprigs thyme
1/2 teaspoon whole peppercorns
1 tablespoon kosher salt
2 lemons
3/4 cup ketchup
1 tablespoon fresh lemon juice
1 to 3 tablespoons fresh horseradish or prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce, such as Tabasco (optional)

Steps:

Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

CLASSIC SHRIMP COCKTAIL

Classic Shrimp Cocktail image

This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups water
1 1/2 lb uncooked large shrimp in shells, thawed if frozen, peeled (tail shells left on) and deveined
1 cup ketchup
4 to 6 teaspoons prepared horseradish*
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
Lemon slices

Steps:

In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g

CLASSIC MEXICAN SHRIMP COCKTAIL

Classic Mexican Shrimp Cocktail image

Make and share this Classic Mexican Shrimp Cocktail recipe from Food.com.

Provided by Dirty Bird

Categories For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs large shrimp (cooked, peeled, and tails removed)
46 ounces v- 8 spicy vegetable juice (1 bottle)
16 ounces Clamato juice
20 key limes, juice of, mexican
12 ounces orange soda
4 large tomatoes (diced)
1 large onion (chopped)
1 bunch green onion (chopped)
1 stalk celery (chopped)
1 cucumber (peeled, de-seeded, and diced)
6 radishes (chopped)
4 fresh serrano chilies, diced or 4 jalapenos
2 bunches fresh cilantro (leaves only)
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon Old Bay Seasoning or 1 tablespoon celery salt
3 avocados (garnish)

Steps:

Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

SHRIMP COCKTAIL BAR: CLASSIC COCKTAIL SAUCE, AVOCADO CREMA, REMOULADE

Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h25m

Yield 50 to 60 servings

Number Of Ingredients 22

Ingredients

1 cup mayonnaise
2 tablespoons Louisiana hot sauce, or more to taste
2 tablespoons finely minced fresh parsley
1 tablespoon capers, drained
1/4 teaspoon chile powder
1 clove garlic, pressed
Juice of 1 lemon
1 green onion, sliced
Salt and freshly ground black pepper
1 cup ketchup
2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup Greek yogurt
2 tablespoons chopped fresh cilantro, or more to taste
2 to 3 avocados (ripe but not overripe)
Juice of 1 lime, or more to taste
Salt
About 3/4 cup milk
12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled
Lemon wedges, for garnish

Steps:

For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.
For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.
For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)
Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

Tips:

Use fresh, large shrimp. Smaller shrimp will be more difficult to peel and devein, and they won't have as much flavor.
Cook the shrimp properly. Overcooked shrimp will be tough and rubbery. Cook them just until they are pink and opaque, about 2-3 minutes per side.
Make sure the shrimp is completely cool before serving. This will help to prevent the cocktail sauce from becoming diluted.
Use a good quality cocktail sauce. There are many different recipes for cocktail sauce, so find one that you like and stick with it.
Garnish the shrimp cocktail with lemon wedges, parsley, or dill. This will add a pop of color and flavor.

Conclusion:

Shrimp cocktail is a classic appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a little planning, you can make a delicious shrimp cocktail that will impress your guests.