When it comes to restaurant appetizers I don’t think anything is ordered more often than Shrimp Cocktail.
And my traditional recipe has big, plump, juicy, perfectly cooked shrimp that are so simple to make that you’ll never look at this appetizer the same way again.
Follow my recipe to make this restaurant-quality shrimp cocktail with a classic lemony-horseradish cocktail sauce that never disappoints!
Shrimp cocktail is a classic appetizer that you’ll find at restaurants and parties It features chilled, cooked shrimp paired with a tangy cocktail sauce. When making shrimp cocktail at home, one of the first questions is how much shrimp you need to buy. The answer depends largely on how many people you’re serving
In this article, I’ll provide guidelines on how many pounds of shrimp to purchase for shrimp cocktail based on the number of guests I’ll also share tips on selecting good quality shrimp, properly cooking the shrimp, and how to arrange them for serving
How to Calculate How Much Shrimp You Need
As a general rule of thumb, you’ll need about 5-6 large shrimp per person for an appetizer-sized shrimp cocktail serving Larger shrimp are preferable over smaller shrimp for shrimp cocktails, as the larger size makes for an impressive presentation.
Many shrimp are sold by a count per pound. For example, “21-25 count per pound” means there will be 21 to 25 shrimp in a 1 pound bag or container. The higher the count, the smaller the shrimp. Here are some common shrimp sizes:
- Extra Jumbo or U10: Under 10 shrimp per pound. Very large shrimp over 8 grams each.
- Jumbo or U12: Under 12 shrimp per pound. Large shrimp ideal for shrimp cocktail.
- Extra Large or 16-20: 16 to 20 shrimp per pound. Still a nice large shrimp.
- Large or 21-25: 21 to 25 shrimp per pound. The small end of what’s ideal for shrimp cocktails.
- Medium 26-30: Too small for shrimp cocktails. Better for other recipes.
For shrimp cocktail, you’ll want to buy Jumbo or Extra Large shrimp in the 16 to 20 or 21 to 25 count range. Avoid anything over 25 count per pound, as the shrimp start to get too small.
Here’s a rough estimate of how many pounds you’ll need based on the number of guests:
- For 2 people, buy 1⁄4 to 1⁄3 pound of shrimp
- For 4 people, buy 1⁄2 to 3⁄4 pound
- For 6 people, buy 3⁄4 to 1 pound
- For 8-10 people, buy 11⁄4 to 11⁄2 pounds
- For 12-15 people, buy 2 pounds
To be on the safe side, I recommend purchasing slightly more shrimp than the minimum amount needed per person. Having a few extra shrimp left over is better than running out. Leftover cooked shrimp keep well in the refrigerator for up to 4 days and can be used in salads, pasta, tacos or stir fries.
Selecting High Quality Shrimp
When buying shrimp for cocktail, you want plump, fresh-looking shrimp with a slight natural sweetness. Avoid shrimp with an unusual or off smell. Good shrimp should smell mildly briny or ocean-like. The flesh should look semi-translucent when raw.
Some tips for picking high quality shrimp:
- Buy raw, shell on shrimp if possible. Avoid pre-cooked.
- Look for shrimp without spots or blemishes.
- Make sure the shrimp are firmly frozen if buying frozen. Avoid ice crystals or freezer burn.
- Check the processing date and use within a few months.
- Wild caught shrimp are preferable over farmed.
- U.S. Gulf Coast, Canadian Atlantic, or Argentine shrimp offer nice quality. Avoid Asian farmed shrimp.
Buying raw, shell on shrimp allows you to control the cooking process better. But peeled and deveined shrimp can work fine as long as they are not previously cooked. For the best results, thaw frozen shrimp overnight in the fridge before cooking.
Cooking Shrimp Perfectly for Cocktail
Properly cooked shrimp for cocktail should be tender yet firm, juicy and flavorful. Avoid overcooking which makes the texture rubbery.
The best cooking method is to poach the shrimp gently in salted water or a seasoned poaching liquid. Here is a simple poaching method:
- Fill a pot with 4 quarts of water per 1 pound of shrimp.
- Add 2 tablespoons of salt. You can also add lemon, peppercorns or bay leaves for extra flavor.
- Bring the pot to a rapid boil.
- Once boiling, remove pot from heat, drop in shrimp and cover.
- Let poach for 2-3 minutes off heat until shrimp are pink and cooked through.
- Drain and plunge into an ice bath to stop cooking.
This poaching technique cooks the shrimp gently while retaining moisture and flavor. Cook times may vary slightly based on size of shrimp and amount being cooked. For detailed instructions, see this post on how to poach shrimp perfectly.
Chilling in an ice bath is important. It stops the cooking process, firms up the texture, and allows the shrimp to soak up the cocktail sauce better. The shrimp can then be peeled, deveined and served.
Arranging and Serving Shrimp Cocktail
A beautiful presentation of chilled poached shrimp elevates a shrimp cocktail. Here are some serving ideas:
- Hang shrimp individually on the rim of glasses filled with cocktail sauce.
- Arrange peeled shrimp around a bowl of cocktail sauce over ice.
- Spear peeled shrimp on picks and place picks handle up in a bed of crushed ice.
- Pile shrimp attractively on a platter filled with ice and garnish with lemon slices.
Aim for 5-6 shrimp per person. Provide small plates for empty shells. Accompany with lemon wedges and plenty of cocktail sauce for dipping.
For buffet-style serving, keep shrimp piled on ice to keep chilled. Provide cocktail sauce in small bowls for individual use.
Shrimp Cocktail Tips
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Chill serving glasses, bowls or dishes before adding cocktail sauce or shrimp.
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Use homemade cocktail sauce for superior flavor over bottled sauce.
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Cut a slit down the back of shrimp before poaching and peeling for easy shell removal.
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Buy an extra 1⁄4 to 1⁄2 pound shrimp to allow for some imperfect ones.
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Cook and peel 1-2 extra shrimp to quality check doneness before poaching the rest.
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Stay organized when poaching multiple batches of shrimp. Use numbered bowls or trays.
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Refrigerate peeled, cooked shrimp tightly covered for up to 4 days.
With these guidelines on how much shrimp to purchase, tips on selecting and cooking shrimp, and ideas for beautiful presentations, you can make incredible shrimp cocktail at home to rival your favorite restaurants!
How do I make Shrimp Cocktail?
For my recipe, I used a 3-quart saucepan to cook the shrimp. Old Bay, pickling spice, and half a lemon with its juice squeezed into the water made it taste better.
Bring the water to a boil and add the shrimp.
Always cook the shrimp with the shells on and not deveined for the best shrimp cocktail.
Cook the shrimp for 3-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.
If the pan is overcrowded, it could take longer. There are times when I wait for the water to boil again before adding the shrimp. A cooked shrimp should feel firm, not soft.
When the shrimp have finished cooking, drain them in a colander. DO NOT cool them in cold water or ice water!.
*Ice water may chill them quickly, but it will also negatively affect the flavor.
Instead, fill a large bowl with ice and put the shrimp in it. This will quickly chill them. You can also use the colander for this process if it’s large enough.
After the shrimp have chilled, peel and devein the shrimp. Serve the Shrimp Cocktail on crushed ice with cocktail sauce and a lemon wedge. And get ready for rave reviews.
Another favorite appetizer is my Grilled Shrimp Street Tacos. Served as tacos or with tortilla chips it’s another delicious way to enjoy shrimp!.
What size Shrimp should I use?
When it comes to shrimp cocktail, the bigger, the better (within reason) is the rule of thumb. I use 16-20 count shrimp. That means that you’ll get 16-20 shrimp per pound (also referred to as Jumbo Shrimp). And that includes the shell in the weight. If you can find them and really want to treat yourself, U-15 shrimp that weigh less than 15 to 20 pounds are the best. Any larger than that and they start to get a little tough.
*Usually, when you find large shrimp advertised in a grocery store they’re a 26-30 count
Pink or White shrimp are preferable, but brown shrimp are okay as they will cook up pink. Brown shrimp can have a higher iodine content and more minerally taste. It’s not enough that most would notice, but it’s always something to be aware of.
*Brown shrimp are usually used in spicier dishes or dishes with sauces.
Shrimp Cocktail | Shrimp Cocktail Recipe | How to Make Shrimp Cocktail
How much shrimp do you need for a cocktail?
If you buy them by the pound, you’ll need about 2-3 pounds of shrimp for a party of 10-12 people. If you buy them by the dozen, you’ll need about 1/2-3/4 a pound per person. Most shrimp cocktails are made with boiled shrimp that are then chilled and served with a cocktail sauce. You can buy cocktail sauce or make your own.
How much shrimp do you need for a party?
For a party of four, you’ll need about 1/2 pound of shrimp. If the shrimp are small, you can probably get away with 1/2 a dozen per person. If the shrimp are larger, you’ll need 1/4 pound per person. If you’re making shrimp cocktail for a crowd, plan on 1/2 pound of shrimp per person. You can buy shrimp by the pound or by the dozen.
How to cook shrimp for shrimp cocktail?
The best way to cook shrimp for shrimp cocktail is to poach them gently. My preferred method is to bring a pot of salted water to the boil. You can add some aromatics first like some lemon juice and lemon wedges, peppercorns, and a good handful of fresh parsley leaves. Those items are optional though.
How much shrimp do I need for 4 people?
In general, you can plan on using about 1/4 pound of shrimp per person for most dishes. So, if you’re cooking for 4 people, you’ll need about 1 pound of shrimp in total. This will give you plenty of shrimp to enjoy a wholemeal, and you’ll still have some left over for cooking up a dish or two.