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!
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