Chilled Shrimp Cocktail Appetizer (Print version)

Succulent chilled shrimp served with a zesty, tangy sauce, ideal for light entertaining or starters.

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# How to Make It:

01 - Fill a large pot with water, add lemon slices, salt, and peppercorns, then bring to a boil.
02 - Add shrimp to boiling water and cook for 2 to 3 minutes until they turn pink and are just cooked through.
03 - Transfer shrimp immediately to an ice bath to halt cooking and chill for at least 10 minutes.
04 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt in a bowl; adjust seasoning as desired.
05 - Drain shrimp and gently pat dry with paper towels.
06 - Place shrimp on a platter over crushed ice or lettuce leaves; serve accompanied by cocktail sauce, lemon wedges, and parsley garnish.

# Expert Tips:

01 -
  • It looks impressive and tastes fresh without requiring any real culinary skill or fancy equipment.
  • You can prep everything hours ahead and just assemble when guests arrive, which means you're actually relaxed when people show up.
  • The sauce is tangy and bold enough that even people who claim they don't like seafood end up reaching for seconds.
02 -
  • The moment those shrimp hit that ice bath is non-negotiable—if you skip this step or wait too long, you're guaranteed to end up with mealy, disappointing texture even if you got the timing right in the pot.
  • Buy the best shrimp you can afford because there's nowhere to hide with this dish; every flavor and texture matters when you're not masking them with heavy cooking methods.
  • Don't make the sauce more than a few hours ahead or the horseradish flavor dulls and the whole thing tastes one-note instead of punchy and alive.
03 -
  • Add a bay leaf or a splash of dry white wine to the boiling water for a subtle flavor lift that makes people think you've been holding out on them with some secret technique.
  • Pat the shrimp completely dry after they come out of the ice bath because excess moisture dilutes the sauce and makes the whole thing feel less refined.
  • Taste the sauce before serving and adjust the horseradish and hot sauce to your mood—some days you want it mellow and some days you want it to announce itself with authority.
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