You can make a delicious shrimp cocktail at home by following these steps: making your own cocktail sauce and cooking the shrimp so they are soft, juicy, and tasty.
I’ve had some amazing shrimp cocktails in my day. They’ve usually been served as appetizers at steakhouses. Cold and tender shrimp. Sweet and spicy sauce. So good. But when we make shrimp cocktail at home, it’s simple to buy some already cooked shrimp (maybe in a ring shape) and a jar of cocktail sauce. Then we just put it out for everyone to eat. There’s nothing wrong with that. It’s tasty and easy.
To make the best shrimp cocktail, like the ones served at steakhouses, you need to do a few extra things. Not much more, mind you. Homemade shrimp cocktail is still surprisingly simple to do. Read everything you need to know by scrolling down, or click here to go straight to the recipe.
Shrimp cocktail is a beloved appetizer that graces party platters and kicked-off celebratory meals for good reason – when done right, it’s delicious! The juicy, sweet shrimp pair perfectly with the zesty cocktail sauce. But to truly enjoy shrimp cocktail, it must be served properly – and that means ice cold.
Eating shrimp cocktail cold is essential to experiencing the refreshing flavors and textures as intended. So do you eat shrimp cocktail cold? The simple answer is – yes, absolutely! Read on to learn why chilled shrimp cocktail is so important, along with tips for preparing, serving, and savoring this classic starter.
Why Shrimp Cocktail Must Be Served Cold
Serving shrimp ice cold may seem obvious but let’s explore why temperature matters so much when it comes to optimal enjoyment of shrimp cocktail
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It contrasts with the hot sauce. A icy cold shrimp dipped into spicy, tangy cocktail sauce is a thrill for the tastebuds. The temperature difference accentuates the flavors. Room temperature shrimp and sauce isn’t nearly as exciting.
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It keeps the shrimp firm. When chilled, the proteins in the shrimp contract slightly to become pleasantly firm. This allows them to hold up better when dipped into sauce without becoming mushy.
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It feels refreshing. The act of eating something icy cold is refreshing, making shrimp cocktail an invigorating starter to a meal. It contrasts with much hotter main dishes.
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It inhibits bacteria growth Cold temperatures discourage the growth of bacteria, keeping peeled shrimp safer to eat Shrimp cocktail should never sit at room temp for long.
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It lives up to expectations Shrimp cocktail is served cold by definition Eating it any other way goes against tradition and diner expectations,
Simply put, ultra-cold shrimp cocktail is more appetizing, texturally pleasing, and safer. Let’s look at how to execute it right at home.
Tips for Serving Shrimp Ice Cold
Achieving that sought-after frosty temperature for shrimp calls for a few special considerations:
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Chill the shrimp in advance. For best results, peel, devein, and cook shrimp a day ahead. Let shrimp cool completely before chilling in the fridge overnight.
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Use a bowl nested in ice. Before serving, nestle the bowl of cooked, peeled shrimp in a larger bowl filled with ice. This brings them down a few more degrees.
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Consider chilling serving bowls. For an extra cold presentation, chill the glasses or bowls you’ll serve the shrimp cocktail in.
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Work in batches. Don’t dump all the shrimp into one bowl at first. Only transfer a few at a time onto the ice to prevent warming.
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Replace ice frequently. As ice melts, drain and replenish with fresh ice to keep shrimp perched on an icy base.
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Work quickly. Limit how long chilled shrimp sit out while prepping and serving to prevent warming.
Follow these tips and your shrimp will be so cold, guests may committee to gloves before diving in!
Choosing Shrimp for Cocktail
Obviously, you want to start with high-quality shrimp to end up with great tasting shrimp cocktail. Here are some things to look for:
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Fresh or frozen. Fresh-caught shrimp is ideal, but frozen works well too. Thaw frozen shrimp properly in the fridge overnight.
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Peeled and deveined. Save time by buying shrimp already peeled and deveined. This also avoids mangled shrimp from DIY prep.
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Medium or large size. Shrimp around 41-50 per pound or 31-35 per pound are a good size for cocktail. Avoid tiny salad shrimp.
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Raw or cooked. Raw and fully-cooked shrimp both work well. Adjust cooking times accordingly.
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Wild-caught or domestic. Either can yield delicious results. Wild-caught tends to have more pronounced shrimp flavor.
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Good color. Pick shrimp with a natural pink or pinkish-orange hue without black spotting. Discoloration indicates age.
With quality shrimp, half the battle is won. Now let’s prep shrimp for optimum ice-cold cocktail enjoyment.
How to Prepare Shrimp for Cocktail
Proper preparation is key to tender, sweet shrimp that shine when chilled. Here’s a step-by-step guide:
1. Thaw frozen shrimp if needed. Thaw overnight in the fridge in the packaging or submerged in cold water.
2. Peel and devein. Use a paring knife to peel off the shell while leaving the tails intact. Cut along the back to expose the vein and remove it.
3. Rinse. Give peeled shrimp a gentle rinse under cool running water.
4. Pat dry. Blot shrimp with paper towels to remove excess moisture for better sear or cook.
5. Season. Toss peeled shrimp with a little olive oil, salt, pepper, garlic powder, paprika, and/or cayenne.
6. Cook. Quickly sear, sauté, or boil shrimp for 2-3 minutes until opaque and cooked through.
7. Shock. Plunge cooked shrimp into an ice bath to halt cooking.
8. Drain and dry. Drain chilled shrimp and pat excess water away with towels.
9. Chill thoroughly. Cover shrimp and refrigerate overnight or up to 2 days until ice cold.
With perfectly cooked, well-chilled shrimp ready to go, now make your zesty cocktail sauce.
How to Make Classic Cocktail Sauce
An easy homemade cocktail sauce lifts shrimp cocktail from ho-hum to extraordinary. All you need for irresistible sauce is:
- 1 cup ketchup
- 1-2 tablespoons prepared horseradish (to taste)
- 1-2 tablespoons lemon juice (to taste)
- 1/4 teaspoon Worcestershire sauce
- Hot sauce, to taste
- Salt and pepper
Combine all ingredients in a bowl and stir to blend. Taste and adjust seasoning as desired. For best flavor, refrigerate for 1 hour before serving for flavors to meld.
Because it contains fresh horseradish, homemade sauce should be enjoyed within 3-4 days. The prepared bottled stuff keeps longer.
Putting It All Together: Simple Shrimp Cocktail
Once you have icy shrimp and zingy sauce ready, assembling elegant shrimp cocktails takes just minutes:
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Place 3-5 chilled shrimp in a glass. Frost the rim if desired.
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Add a dollop of cold cocktail sauce for dipping.
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Garnish with lemon wedge, fresh dill, or cucumber slice.
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Serve immediately before shrimp have a chance to warm up.
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Provide small plates for shrimp tails and lemon/dill remnants.
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Enjoy immediately while ice cold!
Now let’s look at how to take your shrimp cocktail to the next level.
Creative Ways to Level Up Shrimp Cocktail
While classic chilled shrimp with ketchup-horseradish sauce is hard to beat, a few small tweaks can take your cocktail to new heights:
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Infuse liquor into sauce. For an adults-only twist, add a splash of vodka, tequila, or Bloody Mary mix into the cocktail sauce.
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Spike with spice. Add Cajun seasoning,chipotle powder, or sriracha to the sauce for a kick.
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Garnish with caviar. Top each shrimp with a small dollop of caviar or salmon roe.
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Swap sauce. Consider ginger-soy sauce, sriracha mayo, or avocado crema instead of cocktail sauce.
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Make it a shooter. Serve the sauce and shrimp in a shot glass for a fun one-bite experience.
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Add crunch. Rim the glass with salt, pepper, old bay, or spiced salt before adding shrimp.
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Infuse the shrimp. Soak the shrimp briefly in liquor, citrus, or herbs and spices before chilling.
However you choose to prepare and serve it, be sure your shrimp cocktail is ice cold. This ensures the sweet shrimp and punchy sauce can be enjoyed in optimal frigid form!
Frequently Asked Questions About Shrimp Cocktail
Before indulging in this classic starter, here are answers to some common shrimp cocktail questions:
How long can peeled, cooked shrimp be stored? Up to 2 days in the refrigerator. Discard any discolored or off-smelling shrimp.
Can I freeze extra shrimp after cooking? Yes, first spread in a single layer on a tray to freeze individually. Then transfer to a freezer bag.
Can I use already-cooked shrimp? Yes, thawed frozen cooked shrimp or refrigerated pre-cooked shrimp works fine. Just chill thoroughly.
How far in advance can I make the sauce? The sauce can be made 1-2 days ahead. Stir before serving to recombine.
How long does homemade cocktail sauce last? About 3-4 days in the fridge. The flavor diminishes over time.
Video: How To Make Shrimp Cocktail
First, to make restaurant-quality shrimp cocktail, you need a great-tasting cocktail sauce. If you buy one that you like, you can use that. I think the store-bought ones are a bit bland, so I either make my own or add horseradish sauce and hot sauce to them.
Making your own cocktail sauce isn’t very hard though. It uses ingredients that you probably already have at home. Ketchup mixed with horseradish and a pinch of salt are the basics. Make sure that you have a good-tasting horseradish sauce. Taste it by itself and make sure you like it. I like prepared horseradish better than horseradish sauce. Specifically, I like the prepared horseradish that comes in jars in the grocery store’s refrigerated section next to the pickles. It tends to have a spicier and more robust flavor.
You can add Worcestershire sauce, lemon juice, and/or hot sauce (like Tabasco) after the ketchup, horseradish, and salt. Here’s my favorite cocktail sauce recipe. You could also make British cocktail sauce which is called Marie Rose sauce.
Which Shrimp To Use For Shrimp Cocktail
For a really great shrimp cocktail, you want to go with large shrimp. I use a 21-25 count, which means there are 21-25 shrimp per pound. Buy them deveined but uncooked. Easy-peel or already peeled is fine.
If they’re peeled, make sure they still have their tails. Do not skip those; they are what hold your shrimp cocktail together. If they are easy-peel, you can peel them before or after cooking; it doesn’t matter. Either way, make sure that you leave the tail on.
The peel on easy-peel shrimp has been cut along the outside to get rid of the vein, and then the tail has been cut. This makes it easy to remove the peel while leaving the tail intact. You want the tail because it makes a nice presentation and acts as a handle for your shrimp.