Shrimp Cocktail
Total Time
25 Minutes, plus about 15 minutes to chill the shrimp
Prep Time
20 Minutes
Cook Time
5 Minutes
Rating
4.73 out of 5 stars
(11)
Ingredients
4-6 servings
- ¼ cup kosher salt
- ¼ cup sugar
- 2 pounds 16-20 shell-on shrimp, deveined, thawed if frozen (see note)
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- ½ teaspoon (packed) lemon zest, from one lemon
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- ½ teaspoon Worcestershire sauce
- A few dashes hot sauce, such as Tabasco, to taste
- Crushed ice (optional)
How would you rate this recipe?
Preparation
Chef’s notes
"16-20" refers to the number/range of shrimp that size you'll get in a pound. Look for shell-on shrimp that are already deveined; it can be labeled Easy Peel, Simple Peel, or Shell Split and Deveined. If you can't find it and need to remove the black vein yourself, use kitchen shears to cut through the shell along the back of the shrimp, from the head to the tail, then use a small paring knife to lift out the vein.
If using different size shrimp, follow these guidelines for cooking:
for 26-30 shrimp, poach 1½ minutes; for 21-25 shrimp, poach 2 minutes; for 13-15 shrimp, poach 4 minutes.
Make-Ahead Instructions:
The cocktail sauce can be made up to a week ahead and refrigerated. The shrimp can be cooked a day ahead and served cold.