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!
The shrimp cocktail is a cherished appetizer, synonymous with celebratory meals and special occasions Those plump, chilled shrimp encircling a glass of zesty cocktail sauce just say “time to feast!” But what makes for ideal cocktail shrimp? Specifically, what size shrimp work best for serving this classic dish?
When prepping shrimp cocktails at home, shrimp size matters more than you may think. The dimensions affect everything from how many you get per pound to the taste and texture when eating them. To get that perfect balance of flavor, aesthetics, and bang for your buck, here’s a breakdown of shrimp sizes and why medium shrimp are best for serving up flawless shrimp cocktails every time.
Shrimp Sizes and What They Mean
Before determining the ideal cocktail shrimp it helps to understand the different sizes available
- Colossal: Under 10 shrimp per pound
- Jumbo: 11-15 shrimp per pound
- Extra Large: 16-20 shrimp per pound
- Large: 21-25 shrimp per pound
- Medium: 26-30 shrimp per pound
- Small: 31-35 shrimp per pound
- Extra Small: 36-45 shrimp per pound
The numbers refer to how many individual shrimp make up one pound. So jumbo shrimp equate to only 11-15 shrimps in each pound. The lower the count, the bigger each shrimp.
Shrimp are sold by the pound but priced per piece, so larger shrimp cost more per shrimp.
Factors to Consider for Cocktail Shrimp
Choosing cocktail shrimp size requires balancing different elements:
Flavor – Larger shrimp have more meat for a fuller seafood flavor. Tiny shrimp can taste weak by comparison.
Texture – Medium shrimp offer a pleasant firm-but-tender bite. Small shrimp can be too delicate, while colossal get chewy.
Appearance – The shrimp should be proportional to the cocktail glass. Giant shrimp look awkward and spill over, while tiny ones get lost.
Quantity – You want enough shrimp for a decent number per glass. Bigger shrimp mean less per pound.
Cost – Bigger shrimp are pricier per piece. Buying too large adds up, while too small seems skimpy.
Why Medium Shrimp Are Just Right
Taking all these factors into account, medium-sized shrimp in the 26-30 or 31-35 count range tend to provide the winning trifecta for shrimp cocktails:
Optimal Flavor – Medium shrimp bring you the sweet, briny seafood taste you want without being overpowering.
Ideal Texture – They have a pleasant firmness with a subtle pop when bitten into.
Well-Balanced Size – Medium shrimp properly flank the glass without being too tiny or ridiculously huge.
Good Value – You get a solid amount of shrimp per pound without breaking the bank.
Buying medium-sized shrimp hits that sweet spot where you get ideal flavor, texture, presentation, and bang for your buck.
Tips for the Best Medium Cocktail Shrimp
Follow these tips for flawlessly delicious medium shrimp cocktails:
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Choose fresh or defrosted shrimp with the shells still on for maximum flavor.
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Cook shrimp until just opaque and pink; do not overcook into toughness.
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Chill cooked shrimp rapidly in ice water rather than letting them linger.
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Peel and devein shrimp after cooking for presentation. Leave the tails on if desired.
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Arrange 6-8 chilled shrimp around each cocktail glass.
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Accompany with zesty cocktail sauce and lemon wedges.
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Garnish with extra lemon slices, fresh dill, or parsley sprigs.
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Serve shrimp cocktail glasses on a tray of crushed ice to keep chilled.
Buying and Preparing Cocktail Shrimp
Follow these steps for buying, cooking, and prepping the perfect medium cocktail shrimp:
Buy: Choose fresh or previously frozen American Gulf shrimp in the 26-30 or 31-35 count range. Opt for shell-on.
Cook: Boil shrimp briefly in seasoned water just until pink and firm. Do not overcook.
Shock: Drain and plunge into ice water for 1-2 minutes to halt cooking.
Chill: Drain again and refrigerate until completely chilled, about 1 hour.
Prep: Peel, devein, and slice each shrimp in half lengthwise if very large. Keep tails on if desired.
Arrange: Place 6-8 chilled shrimp around each cocktail glass.
Sauce: Fill glasses with zesty cocktail sauce. Garnish and serve!
Size Variations for Appetite and Occasion
While medium shrimp make the best everyday cocktail shrimp, feel free to size up or down for different occasions:
Small Gathering: Go for jumbo or extra-large to allow 2-4 shrimp per person.
Big Crowd: Opt for small or extra-small shrimp to stretch over more servings.
Decadent Appetizer: Splurge on colossal “prawn” shrimp for a luxe impression.
Budget Friendly: Use small or frozen cooked shrimp to save money.
Kid-Size: Tailor the cocktail to little ones with easy-to-eat small or medium shrimp.
Passed Appetizers: Skewer one jumbo shrimp per pick for easy passing and impressive bite.
Shrimp Numbers Matter
As you can see, the sizing of shrimp significantly impacts the final flavor and presentation of shrimp cocktail. While everyone has their own preferences, medium shrimp around the 26-30 count range hits the sweet spot for most. Their balanced size, taste, texture, and budget-friendliness make them a surefire crowd pleaser.
So don’t just grab any shrimp and assume they’ll do! Take shrimp numbers into account to guarantee your next cocktail hour is flawless. Follow the guidance on picking, prepping, and arranging the perfect medium shrimp. Then get ready to impress guests and satisfy cravings with this beloved appetizer done right.
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.
What kind of Shrimp should I use to make shrimp cocktail?
The type of shrimp used is the most important thing to consider when making a great shrimp cocktail or any other shrimp dish at home.
Believe it or not many restaurants use precooked, shelled and deveined frozen shrimp for their shrimp cocktail. Even if you don’t count the poor quality, the real issue starts when they thaw the already cooked shrimp.
For a precooked frozen shrimp to be edible, it has to be served within minutes of thawing. The longer it sits, the worse the texture gets and the lack of flavor becomes more noticeable.
Don’t waste your money on shrimp if the cocktail sauce covers up the taste of the shrimp.
The Gulf of Mexico, the Atlantic Ocean on the east coast of the US, and the Pacific Coast of the US are the best places to catch shrimp for shrimp cocktail. You can also get amazing shrimp from Australian waters and from parts of the European Union.
*Shrimp are almost always frozen when processed onboard ships. It’s likely that shrimp that aren’t frozen were frozen and then thawed to go on sale.
The shrimp you need to avoid like the plague will be originating in Asian, Indonesian, and Indian waters. And for the most part, any shrimp that’s farmed is not a good choice.
Most of the time, these are not the shrimp you want to eat. But there will be times when the rule is broken.