You can wow your guests by making shrimp cocktails yourself. It’s not as hard as it looks, and it will cost you a lot less than buying them already made.
A beautifully arranged shrimp cocktail platter makes for an elegant and appetizing starter to any special occasion dinner With its combination of plump, chilled shrimp, zesty cocktail sauce, and fresh garnishes, it’s sure to delight your guests
While the components are simple, the presentation requires some finesse to achieve that “wow” factor Follow this step-by-step guide to learn tips and tricks for arranging a shrimp platter worthy of your next fancy dinner party or holiday gathering
Plan Your Platter
First, consider the shape, size, and style of the platter itself A classic rectangular or oval platter provides the most space for artful arrangement. Estimate about 4-5 jumbo shrimp per person so you can select the appropriately sized platter.
Silver, glass, or ceramic platters all work well for serving shrimp cocktail. Choose one that fits your tablescape. For more casual affairs, some hostesses opt for hollowed out pineapples or lettuce bowls.
Prep the Components
Now it’s time to assemble all the elements you’ll need for your platter. Here’s what should be prepped and ready to go before arranging:
- Shrimp – Freshly cooked, peeled, deveined, tails left on, chilled
- Lettuce – Washed, dried, and chilled
- Cocktail sauce – Made ahead and chilled
- Garnishes – Washed and prepped (lemon slices, fresh herbs, etc.)
- Platter – Chilled in refrigerator for at least 15 minutes before use
Add the Base Layer
Start building your platter with a base layer of lettuce. This provides a pop of color contrast and keeps the shrimp propped up.
Crispy lettuces like iceberg, romaine, and butter lettuce work best. Line the platter evenly with leaves, trimming any overhang.
Chill the lettuce lined platter while you prep the shrimp.
Arrange the Shrimp
Now for the fun part – artfully arranging the shrimp! There are several approaches you can take:
Circular – Place shrimp in a circular pattern around the edge of the platter, tails pointed out. Gradually fill in the center with more shrimp in concentric circles.
Stacked – Alternate the direction of each layer of shrimp for a tower effect. Lean shrimp against each other for support.
Fanned – Fan out shrimp in lines emanating from the center of the platter like spokes of a wheel.
Scattered – Take a more free-form approach, scattering shrimp artfully across the lettuce, leaving gaps for garnishing.
No matter which style you choose, make sure shrimp are evenly distributed and the platter looks full and bountiful.
Add Garnishes
Once your shrimp are in place, insert garnishes to add pops of color, freshness, and flavor. Some options include:
- Lemon wedges
- Fresh dill or parsley
- Chilled cocktail tomatoes
- Thinly sliced vegetables – cucumbers, radishes, peppers
- Edible flowers – nasturtiums, pansies
- Sprigs of herbs – rosemary, thyme, oregano
Aim for contrasting colors and a variety of heights, textures, and shapes for visual interest.
Drizzle Cocktail Sauce
The finishing touch is drizzling the chilled pink cocktail sauce over the shrimp. You can gently spoon sauce right over shrimp or do a zig-zag drizzle across the whole platter.
For an extra burst of lemon, add a squeeze of fresh lemon juice into the sauce right before drizzling.
Serve Immediately
Once your platter is complete, serve it right away for maximum enjoyment. Keep leftover cocktail sauce on the side for those who want extra.
Do a final garnish with chopped parsley, lemon twists, or edible flowers. Then present your platter with pride and wait for the rave reviews!
Handy Tips for Making It Easier
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Use tongs and skewers to maneuver shrimp into place without disturbing the arrangement.
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Line your workspace and platter with ice packs to keep shrimp chilled as you work.
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Rinse garnishes in ice water to crisp them up before adding to the platter.
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Work quickly and return platter to refrigerator between steps.
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Prep extra shrimp and garnishes for easy fixes or replacements.
Key Questions
What are the best lettuces to use?
Crisphead lettuces like iceberg and romaine hold up well. Butter lettuce also adds elegance.
Can I arrange the platter in advance?
Yes, but only 1 hour max ahead of time. Cover and refrigerate.
What about frozen shrimp?
Use thawed, chilled cooked shrimp. Pat dry well before arranging on platter.
How do I prevent discoloration?
Work fast, keep chilled. A squeeze of lemon juice helps preserve color too.
What are some veggie garnishes?
Radishes, cucumber slices, bell peppers, and red onion are all nice additions.
Elevate Your Next Dinner Party
Learning how to artfully arrange shrimp cocktail on a platter is an easy way to add a touch of elegance and sophistication to your next gathering. With a few simple tips, you can create a stunning presentation sure to impress any guests.
The combination of tender shrimp, crisp lettuce, and zesty cocktail sauce never goes out of style. Garnish with flair and serve it up on your most festive platter for a refreshing appetizer they’ll request again and again.
Once you get the basic technique down, feel free to get creative with different shapes, heights, colors, and textures. The options are endless when it comes to platter presentation.
So next time you host a fancy dinner, kick it off with a picture-perfect shrimp cocktail platter. Your efforts will be rewarded with oohs, aahs, and happy appetites!
Save Money! Make it on Your Own
A good price for decent cocktail shrimp is upwards of $12 to $15 per pound. And 1 pound of shrimp doesn’t go way far when you are entertaining a lot of people. Well, I have a secret for you — it doesn’t HAVE to be that expensive. Making shrimp cocktail yourself will save you HALF of the price, and it will taste MUCH better because it is made from scratch. You don’t get weird-smelling, bouncy 3-day-old shrimp that has been sitting in the store’s refrigerated deli counter. You will be amazed at how cheap and easy this is to make, as well as how good it tastes. No one will ever know that you spent as much on shrimp as other people did on chips and dip.
Fresh, Raw Shrimp is Best
Before we start, here’s a quick tip: the “fresh” shrimp in the meat section of your store isn’t really fresh. OK, maybe if you live in Alaska or Maine or wherever and it was fresh caught that morning. For the rest of us, though, I can promise you that the shrimp behind the glass was frozen and was just thawed. It wasn’t freshly caught that day, or the day before, or probably even in the last week.
Skip a step and ask for frozen shrimp instead if you want to eat fresh shrimp. Ask for “wild caught” shrimp that isn’t peeled, is raw, and preferably hasn’t been veined, unless you don’t mind that you have to do it yourself. I have found shrimp like this on sale for $5 a pound. You can take it home and keep it frozen until you’re ready to use it. If you get it out from behind the counter, thaw it, and then freeze it again, it won’t taste as good.
If you want to save even more money, make your own cocktail sauce with things you probably already have in your fridge. The recipe is below, and it is delicious. You will never buy the bottled stuff again.
