Shrimp Cocktail

A good shrimp cocktail recipe comes down to several key details. For starters, you need to pick the right shrimp: Smaller varieties won’t do the job and risk overcooking. Their small shape also makes them less than ideal for scooping up the sauce. Instead, stick to larger shrimp varieties such as extra-large (16/20) or jumbo (10/15). The latter is preferred and will create the most impressive presentation, but the extra-large variety will work just fine if you can’t track down jumbo. Shell-on, deveined shrimp are ideal for this recipe; the shells flavor the poaching liquid while also protecting the shrimp so that they remain picture-perfect after cooking. The poaching liquid also deserves attention: A generous amount of salt and sugar ensures the shrimp come out properly seasoned while a touch of Old Bay gives them a hint of spice. Adding either ice or cold water to the poaching liquid as soon as the shrimp are done is key. This stops the cooking process and guarantees the shrimp remain tender and don’t turn rubbery.

Of equal importance is the cocktail sauce. The version here, which skews heavy on the lemon and horseradish, is fresh, zingy, and the ideal foil for rich shrimp. It’s the retro cocktail sauce you know and love, reformulated with a brighter, punchier kick. For the most festive presentation, serve your shrimp over crushed ice with plenty of lemon wedges. While you can serve shrimp cocktail with just the classic red sauce for dipping, offering it with additional sauces such as our Easy Green Cocktail Sauce and Old Bay Remoulade creates an instant party.