Chilled Shrimp with Zesty Sauce (Printable)

Tender chilled shrimp paired with zesty homemade cocktail sauce for a classic appetizer

# What You 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 - 1/2 cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - 1/2 tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# How To Make It:

01 - Fill a large pot with water. Add lemon slices, salt, and peppercorns. Bring to a boil.
02 - Add the shrimp and cook for 2-3 minutes, until pink and just cooked through.
03 - Immediately transfer shrimp to an ice bath to stop the cooking. Chill for at least 10 minutes.
04 - In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Adjust seasoning to taste.
05 - Drain the shrimp and pat dry. Arrange on a platter over crushed ice or lettuce leaves.
06 - Serve with cocktail sauce, lemon wedges, and parsley for garnish.

# Expert Tips:

01 -
  • The sauce comes together in seconds but tastes like you labored over it
  • Perfectly cooked shrimp with that snap tenderness that makes people pause and really notice
  • Looks stunning on a platter but requires almost zero actual cooking skills
02 -
  • The ice bath is not optional since it immediately stops cooking and keeps shrimp tender
  • Overcooking happens in seconds so set a timer the moment shrimp hit the water
  • Sauce flavors develop if made ahead so consider mixing it the night before
03 -
  • Pat shrimp completely dry before arranging or the sauce slides right off
  • Taste your sauce and adjust the horseradish gradually since it varies by brand
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