Chilled Shrimp with Zesty Sauce (Print Version)

Tender chilled shrimp paired with zesty, tangy homemade sauce for effortless entertaining.

# What You’ll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley

# Step-by-Step:

01 - Fill a large pot with water and add lemon slices, salt, and peppercorns. Bring to a rolling boil over high heat.
02 - Add shrimp to the boiling water and cook for 2-3 minutes until pink and just cooked through. Do not overcook.
03 - Immediately transfer shrimp to an ice bath to stop the cooking process. Let chill for at least 10 minutes.
04 - In a mixing bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Stir thoroughly and adjust seasoning to taste.
05 - Drain the chilled shrimp and pat dry with paper towels. Arrange on a serving platter over a bed of crushed ice or fresh lettuce leaves.
06 - Serve immediately with chilled cocktail sauce, fresh lemon wedges, and parsley garnish on the side.

# Expert Tips:

01 -
  • The homemade cocktail sauce puts store-bought versions to absolute shame
  • It comes together in under 20 minutes but looks like you spent hours preparing
  • Perfect for make-ahead entertaining when you want to actually enjoy your own party
02 -
  • The ice bath step is what prevents your shrimp from turning into little rubber bands
  • Homemade cocktail sauce keeps in the fridge for weeks, so double the recipe if you want
  • Buy the highest quality shrimp you can find, since the cooking method is so simple
03 -
  • Throw a bay leaf or splash of white wine into your poaching water for extra depth
  • Pat the shrimp completely dry before arranging, water makes the sauce slide right off
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