Shrimp cocktail has to have the most delicious shrimp cocktail sauce. This recipe is easy to make, full of delicious flavor, and it’s super fun to serve in martini glasses!
So for your next party, make up a batch of may amazing Bruschetta and this shrimp cocktail, and your guests will thank you!
Why this recipe works
Here’s the thing. Some recipes say you should use large shrimp for this appetizer. I say use medium because it’s so good, people will want more.
Having slightly smaller shrimp means providing more, even if you aren’t. While one large shrimp could weigh as much as two or maybe even three medium shrimp, it’s the same weight but more individual pieces.
Shrimp Cocktail Recipe
While cooking the shrimp is definitely an important step, the cocktail sauce is the key. Providing a delicious sauce for dipping those plump little shrimps into makes it or breaks it. So while this is called a shrimp cocktail recipe, the star is truly the shrimp cocktail sauce.
Ingredients you will need:
The printable recipe card at the end of this post will give you all the measurements needed to make Shrimp Cocktail.
- I always buy shelled, deveined shrimp. I prefer someone else do all that work for me. You’ll need tap water and table salt for cooking the shrimp.
- The cocktail sauce is made up of chili sauce, ketchup, horseradish sauce, and lemon juice. I prefer chili sauce over hot sauce because it’s thicker. Some recipes add in Worcestershire sauce as well.
- If you’re throwing a party, use leafy lettuce leaves, parsley, and thins strips of lemon rind for garnish. Thin rings of red onions would be pretty too!
How to Make Shrimp Cocktail
The key to a good shrimp cocktail is not using a store-bought sauce. Let me show you just how easy it is to make the best homemade cocktail sauce recipe you’ll ever eat!
- Put cold water and salt in a large 3-quart saucepan and bring to a boil. Reduce heat to low and immediately add shrimp. Cook until the shrimp curl and turn pink, about 3 minutes. Drain, pat dry with paper towels, cover, and refrigerate.
- In a medium bowl, combine the chili sauce, ketchup, horseradish, and lemon juice. Cover and refrigerate for one hour to let the flavors meld.
- To serve, garnish the glass with a small leaf of lettuce. Add 4 tablespoons of sauce into each martini glass and hook shrimp onto the rim of the glass. Garnish sauce with fresh parsley and a thin lemon rind strip.
Lemon wedges make a great side for this as well. This is one of my all time favorite shrimp recipes! You can store the prepared appetizers in the refrigerator until you are ready to serve.
Note: You may have some sauce leftover. It’s always better to have more than not enough! You can store the unused sauce in a covered container in the refrigerator for a couple weeks.
More Party Appetizer Recipes
More Shrimp Recipes
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Shrimp Cocktail
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 cups water
- ½ teaspoon salt
- 1 pound medium shrimp shelled and deveined
- 1 â…“ cup chili sauce
- 1 â…“ cup ketchup
- 2 tablespoons horseradish PLUS
- 2 teaspoons horseradish
- 2 tablespoons lemon juice
Things You’ll Need
Before You Begin
Instructions
- In a large 3 quart saucepan bring water and salt to a boil. Reduce heat to low and immediately add shrimp. Cook until the shrimp curl and turn pink, about 3 minutes. Drain, pat dry with paper towels, cover, and refrigerate.
- In a medium bowl, combine the chili sauce, ketchup, horseradish, and lemon juice. Cover and refrigerate for one hour to let the flavors meld.
- To serve, put 4 tablespoons of sauce into each martini glass and hook shrimp onto the rim of the glass. Garnish sauce with fresh parsley.
Nutrition
Amanda Davis
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Virginia says
Yum. I use a little Worcestershire sauce instead of chili sauce. I mixed it with some cream cheese and dumped the small salad shrimp on top and had a lovely cracker dip. Easier than that 70’s block of cream cheese with the cocktail sauce dumped on top with the shrimp on that!