Shrimp cocktail is one of those retro appetizers that never really goes out of style, mostly because it requires almost zero actual cooking. It’s my go-to when I have guests coming over in twenty minutes and I haven’t prepared a thing. While you can easily buy the pre-made ring at the grocery store, the sauce is usually too sweet and the shrimp can be a bit rubbery.
Making the sauce yourself takes about two minutes and makes a massive difference because you can control the horseradish level. I like mine to have a serious kick that clears your sinuses, which you just don’t get from the bottled stuff. I usually use frozen, pre-cooked shrimp for convenience, but I always double-check them; even the bags labeled “peeled and deveined” often miss a spot or two that needs cleaning up.
Ingredients
- 1 lb large cooked shrimp (frozen, usually 21-25 count per pound)
- 1/2 cup chili sauce (the tomato-based kind found near the ketchup, not Asian sweet chili)
- 2 tablespoons prepared horseradish (more if you like heat)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard powder
- 1 tablespoon fresh lemon juice
- Lemon wedges and crushed ice for serving
Instructions
- Thaw the Shrimp: If you planned ahead, move the bag of shrimp to the fridge the night before. If you are in a rush (like I usually am), put the shrimp in a colander and run cold tap water over them for about 10 to 15 minutes until they are pliable and cold, not frozen.
- Dry Them Off: This is the step most people skip. Lay the thawed shrimp out on paper towels and pat them very dry. If you leave them wet, they will dilute your sauce and make a watery mess on the serving platter.
- Make the Sauce: In a small bowl, whisk together the chili sauce, horseradish, Worcestershire, ground mustard, and lemon juice.
- Taste Test: Dip one shrimp into the sauce to test it. This is where you adjust. Add a dash of hot sauce or more horseradish if it feels too mild.
- Serve: Prepare a bed of crushed ice on a platter (this keeps the shrimp safe and crisp). Arrange the shrimp on top and nestle the sauce bowl in the center.
Why You’ll Love This Recipe
- Adjustable Heat: You control the horseradish ratio, so you aren’t stuck with a bland, sugary tomato sauce.
- Zero Heat Cooking: In the summer, this is a lifesaver because you don’t have to turn on the stove or oven.
- Low Effort: It looks fancy on a platter, but essentially you just defrosted something and mixed a sauce.
Chef’s Tips for Perfection
- Horseradish Potency: “Prepared horseradish” (the grated stuff in vinegar) loses its punch quickly after opening. If your jar has been in the fridge door for six months, you might need to use double the amount or buy a fresh jar.
- Poaching Option: If you prefer to buy raw shrimp, boil them for just 2-3 minutes in water with salt, peppercorns, and a lemon wedge. Plunge them into an ice bath immediately to stop the cooking.
- The “Chili Sauce” Confusion: Make sure you buy the American-style chili sauce (like Heinz), which is essentially a zesty, less-sweet ketchup. Do not use Sriracha or Thai sweet chili sauce, or the flavor profile will be completely wrong.
Storage and Reheating
Once the shrimp have been thawed and sitting out on ice, they really need to be eaten that day. If you have leftovers that stayed cold in the fridge, you can use them the next day in a salad, but the texture starts to turn mealy after 24 hours. The sauce, however, keeps well in the fridge for up to two weeks.
Nutritional Notes
Shrimp is a very lean, high-protein snack. The main thing to watch here is the sodium content in the chili sauce and the shrimp (if they were processed with a saline solution).
A DailySimmer – Shrimp Cocktail Recipe
