Best 6 Cooking Shrimp For Shrimp Cocktail Recipes

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**Shrimp cocktail**, a timeless classic, is an elegant and flavorful appetizer that can elevate any occasion. This versatile dish features succulent shrimp served with a zesty cocktail sauce, creating a symphony of flavors that tantalize the taste buds. Whether you prefer traditional boiled shrimp or crave the smoky char of grilled shrimp, our collection of recipes offers a variety of options to suit every palate. Get ready to embark on a culinary journey that will turn shrimp cocktail into your go-to appetizer for parties, gatherings, and special celebrations. From classic recipes that stay true to the original to creative twists that add a touch of modernity, we have everything you need to make this iconic dish shine.

**Classic Boiled Shrimp Cocktail:**
The foundation of any great shrimp cocktail lies in perfectly cooked shrimp. Our classic boiled shrimp recipe provides a detailed guide on achieving the ideal texture and flavor. Simple ingredients like salt, peppercorns, and lemon slices infuse the shrimp with a delicate brine, resulting in succulent and tender bites.

**Grilled Shrimp Cocktail:**
If you're looking for a smoky and flavorful twist, our grilled shrimp cocktail recipe is the perfect choice. Succulent shrimp are marinated in a blend of herbs, spices, and citrus, then grilled to perfection. The result is a tantalizing combination of charred exterior and juicy interior that pairs wonderfully with the tangy cocktail sauce.

**Spicy Shrimp Cocktail:**
For those who enjoy a bit of heat, our spicy shrimp cocktail recipe delivers a delightful kick. Shrimp are coated in a zesty blend of chili powder, paprika, and cayenne pepper, then grilled or boiled until cooked through. The accompanying cocktail sauce is infused with horseradish and sriracha, creating a fiery and satisfying sauce that complements the spicy shrimp perfectly.

**Creamy Avocado Shrimp Cocktail:**
If you prefer a creamy and refreshing twist, our creamy avocado shrimp cocktail recipe is a must-try. Perfectly cooked shrimp are nestled in a luscious avocado-based sauce, providing a rich and velvety texture. The addition of fresh herbs and lemon juice adds a touch of brightness, while the cocktail sauce brings a subtle tang to balance the flavors.

**Asian-Inspired Shrimp Cocktail:**
For a unique and flavorful variation, our Asian-inspired shrimp cocktail recipe combines the classic flavors of shrimp cocktail with Asian influences. Shrimp are marinated in a mixture of soy sauce, ginger, and garlic, then grilled or boiled until tender. The cocktail sauce is infused with lemongrass, lime juice, and a touch of chili oil, creating a harmonious blend of sweet, sour, and savory flavors.

Here are our top 6 tried and tested recipes!

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Food Network Kitchen

Categories     appetizer

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 18

10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Steps:

  • Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  • Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
  • To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
  • Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
  • Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
  • Yield: 1 1/2 cups

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

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.

SHRIMP COCKTAIL



Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

HOW TO MAKE A PERFECT SHRIMP COCKTAIL



How To Make A Perfect Shrimp Cocktail image

Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they're tender, juicy and delicious. Listen to me explain briefly about how to make this shrimp cocktail, with some great tips along the way, by clicking the play button below: [sc name="shrimpcocktailrotd"][/sc]

Provided by Christine Pittman

Categories     Appetizer

Time 15m

Number Of Ingredients 11

24 large shrimp (21-25 count per pound, raw, deveined and easy peel, thawed*)
1/2 tsp. salt
1/2 of a lemon (optional)
8-10 peppercorns (optional)
a handful of fresh parsley (optional)
1 cup ketchup
2 Tbsp. horseradish
Pinch of salt
1 tsp. lemon juice (optional)
1/2 tsp. Worcestershire sauce (optional)
1/2 tsp. hot sauce, like Tabasco (optional)

Steps:

  • Fill a large saucepan 3/4 full of water.
  • Add salt.
  • If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
  • Bring the pot to a rapid boil over high heat.
  • Remove from the heat and let it stop boiling.
  • Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
  • Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
  • When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
  • Peel shrimp but leave the tails on.
  • In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
  • Taste, add more horseradish if desired.
  • Divide sauce among 4 small bowls or wine glasses or martini glasses.
  • Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)

Nutrition Facts : ServingSize 6 shrimp and 1/4 cup cocktail sauce, Calories 188 calories, Sugar 17 g, Sodium 971 mg, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 1 g, Protein 23.4 g, Cholesterol 182.5 mg

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.

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Amanda Hesser

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
5 tablespoons kosher salt
3 cups white wine
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bay leaves
1 cup flat-leaf parsley leaves
4 sprigs fresh tarragon
2 lemons, halved
Cocktail sauce (see recipe)
Sauce Verte (see recipe)
Rouille (see recipe)

Steps:

  • In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
  • Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
  • To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.

Tips:

  • Buy the best shrimp possible. Look for shrimp that are firm, plump, and have a translucent appearance. Avoid shrimp that are discolored or have a slimy texture.
  • Peel and devein the shrimp before cooking. This will help to remove any impurities and make the shrimp more enjoyable to eat.
  • Cook the shrimp properly. Shrimp should be cooked until they are opaque and pink. Overcooked shrimp will be tough and rubbery.
  • Use a variety of cooking methods. Shrimp can be boiled, steamed, grilled, or fried. Each cooking method will produce a different flavor and texture.
  • Season the shrimp with your favorite spices and herbs. This will help to enhance the flavor of the shrimp.
  • Serve the shrimp immediately. Shrimp is best served fresh out of the kitchen.

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 bit of planning, you can make shrimp cocktail that will impress your friends and family.

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