Classic Shrimp Cocktail

Shrimp cocktail is an elegant yet simple appetizer that’s always a crowd-pleaser. Plus, it’s easy to prepare in advance, making it perfect for entertaining!

How to choose shrimp

Whenever possible, buy fresh shrimp from a reliable fish shop. While thats not always possible, just be aware that frozen, farmed shrimp is most common at typical grocery stores and they are treated with preservatives and that often affects the texture and taste.

If you have a a good fish market, they will often clean the shrimp for you. Otherwise, you can devein the shrimp yourself using kitchen shears and a small paring knife.

Cooking Times for Different Size Shrimp:

26-30 count shrimp → 1½ minutes

21-25 count shrimp → 2 minutes

13-15 count shrimp → 4 minutes

Make-Ahead Instructions:

Shrimp can be cooked a day ahead and served chilled.

With its perfect balance of freshness and bold flavors, this shrimp cocktail is a guaranteed hit. Whether you’re serving it as an appetizer for a dinner party or as a light snack, it’s an effortless classic that never disappoints. I hope you enjoy!

Classic Shrimp Cocktail

Shrimp cocktail is an elegant yet simple appetizer that’s always a crowd-pleaser. Plus, it’s easy to prepare in advance, making it perfect for entertaining!

5 from 1 vote

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Course Appetizer

Cuisine American, global, Mediterranean

Servings 6 people or more

Ingredients

  

• 6 cups water
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 lb ex-large fresh fresh shrimp 16-20 count, peeled & deveined. (Leaving the tails on is traditional, but optional.)
• Ice- for an ice bath

Instructions

 

Prepare the Cooking Liquid

• In a medium pot, combine the water, 1/4 cup kosher salt, and 1/4 cup sugar. Cover and bring to a rolling boil over medium-high heat.

Set Up an Ice Bath

• Fill a large bowl with ice and cold water. Keep it next to the sink for easy access.

Cook the Shrimp

• Add the shrimp to the boiling water and leave uncovered. Cook for exactly 3½ minutes, or until they turn pink and opaque. The water won’t fully return to a boil, and that’s completely fine.

Shock the Shrimp

• Drain the shrimp in a colander, then immediately transfer them to the ice bath. This stops the cooking process and keeps them tender. Let them chill for about 10 minutes.

Refrigerate & Serve

• Pat dry and refrigerate in a ziplock bag or sealed container for up to 48 hours. Serve chilled with cockotail sauce and lemon wedges.

Notes

Cooking Times for Different Sizes:

26-30 count shrimp → 1½ minutes

21-25 count shrimp → 2 minutes

13-15 count shrimp → 4 minutes