Introduction

Shrimp cocktail is the quintessential appetizer for gatherings, holidays, or any celebratory occasion. It’s simple yet elegant, with plump, chilled shrimp served alongside a variety of flavorful dipping sauces that enhance the natural sweetness of the shrimp. The combination of tender, juicy shrimp and the zesty, creamy, or buttery sauces makes this dish a crowd-pleaser that caters to a range of tastes. Whether you’re hosting a formal dinner party or a casual weekend brunch, shrimp cocktail offers a refreshing, protein-rich option that’s easy to prepare in advance, ensuring a stress-free serving experience.

This recipe elevates the classic shrimp cocktail by featuring three irresistible dipping sauces: a traditional Cocktail Sauce with a spicy kick, a rich Garlicky Dill Butter for those who crave a luxurious flavor, and a unique Curried Honey Mustard that provides a sweet-and-savory twist. The shrimp are poached with aromatic spices and then chilled in an ice bath to lock in their freshness and texture. The dipping sauces can be prepared ahead of time, making this dish an ideal make-ahead option.

With its vibrant presentation, this shrimp cocktail is not just a treat for the taste buds but also a feast for the eyes. Serve it on a bed of ice with lemon wedges for an impressive display that invites guests to dive in. Whether you’re a seafood lover or someone looking to impress your guests, this shrimp cocktail recipe is the perfect addition to your appetizer repertoire.

Ingredients

Yield: 8 servings

Shrimp:

  • 2 pounds large shrimp (21- to 25-count), shelled and deveined
  • Kosher salt
  • 8 cups ice cubes (about 2 pounds), plus more for serving
  • ¼ cup mild red chile powder, gochugaru, or sweet paprika with a dash of ground cayenne
  • 1 tablespoon celery seeds
  • 2 lemons

Cocktail Sauce:

  • ½ cup ketchup
  • 3 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 1 large garlic clove, finely grated
  • Kosher salt and black pepper
  • Tabasco sauce (to taste)

Garlicky Dill Butter:

  • ½ cup unsalted butter
  • 2 large garlic cloves, finely grated
  • ¼ packed cup finely chopped fresh dill (from 1 small bunch)
  • 2 tablespoons lemon juice
  • 1 teaspoon granulated sugar
  • Kosher salt and black pepper

Curried Honey Mustard:

  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • ½ teaspoon ground cayenne
  • Kosher salt and black pepper

Step-by-Step Instructions

Step 1: Prepare the Shrimp

In a large bowl, toss the shrimp with 2 teaspoons of kosher salt, and set aside. Prepare 8 cups of ice in a separate large bowl or in the icemaker tray of your refrigerator to chill the shrimp quickly after cooking.

Step 2: Poach the Shrimp

Fill a large pot with 8 cups of water and add ½ cup of kosher salt, ¼ cup of mild red chile powder (or gochugaru/paprika mix), and 1 tablespoon of celery seeds. Bring the water to a boil. Once boiling, remove the pot from the heat and add the shrimp to the hot liquid. Stir occasionally and let the shrimp poach until they are opaque and no longer translucent, which takes about 2 to 3 minutes.

Step 3: Chill the Shrimp

Immediately dump the prepared ice into the pot to stop the cooking process. Stir for about 1 minute until the shrimp and water have cooled. Pour everything into a colander to drain the shrimp. Transfer the drained shrimp to a large platter and refrigerate until ready to serve. Quarter the lemons lengthwise and cut each piece in half crosswise.

Step 4: Make the Cocktail Sauce

In a small bowl, mix together ½ cup of ketchup, 3 tablespoons of lemon juice, 2 tablespoons of prepared horseradish, and 1 finely grated garlic clove. Season with kosher salt, black pepper, and Tabasco sauce to taste. Stir well and refrigerate until needed.

Step 5: Prepare the Garlicky Dill Butter

Melt ½ cup of unsalted butter in a small saucepan over medium-low heat or in the microwave. In a small bowl, combine the hot melted butter, 2 finely grated garlic cloves, ¼ cup of chopped fresh dill, 2 tablespoons of lemon juice, and 1 teaspoon of granulated sugar. Season with kosher salt and black pepper. Stir to combine. Reheat before serving if necessary.

Step 6: Make the Curried Honey Mustard

In a small bowl, whisk together ¼ cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of lemon juice, 1 teaspoon of curry powder, and ½ teaspoon of ground cayenne. Season with salt and pepper to taste. Mix until smooth and creamy. Refrigerate until ready to serve.

Step 7: Serve the Shrimp Cocktail

To serve, fill a large platter or bowl with cubed or crushed ice. Arrange the poached and chilled shrimp on top of the ice, scattering the lemon wedges throughout. Serve with the cocktail sauce, garlicky dill butter, and curried honey mustard on the side for dipping.

Tips for Success

  1. Don’t Overcook the Shrimp: Shrimp cook quickly; overcooking will make them rubbery. Watch closely and remove them once they are opaque.
  2. Ice Bath Is Key: Immediately chilling the shrimp ensures they remain firm and stop cooking.
  3. Make Ahead: All the sauces can be made up to 3 days in advance and stored in airtight containers in the refrigerator.
  4. Reheat the Butter: The garlicky dill butter solidifies when cold. Gently reheat before serving for the best texture.

Variations

  1. Spicy Cocktail Sauce: Add more Tabasco or a pinch of cayenne for extra heat.
  2. Garlic-Lime Butter: Substitute lime juice for lemon juice in the butter for a tangier twist.
  3. Herbed Mayo Dip: Mix mayonnaise with fresh herbs like parsley, cilantro, and tarragon for a creamy alternative.

Serving Suggestions

  • Pair with Bread: Serve with slices of toasted baguette or garlic bread.
  • Salad Combo: Add chilled shrimp to a fresh green salad for a light meal.
  • Appetizer Platter: Include shrimp cocktail as part of a larger seafood platter with oysters, smoked salmon, and crab legs.

Storage and Reheating

  • Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
  • Sauces: The sauces can be stored in separate airtight containers for up to 3 days. Reheat the garlicky dill butter before serving.

Nutrition Information (Per Serving)

  • Calories: 230
  • Protein: 20g
  • Carbohydrates: 12g
  • Fats: 12g
  • Fiber: 1g
  • Sugars: 6g
  • Sodium: 700mg

Cost Estimation

  • Shrimp (2 pounds): $20.00
  • Lemons (2): $1.00
  • Sauce Ingredients: $5.00
  • Butter and Spices: $4.00

Estimated Total: $30.00 for 8 servings (approximately $3.75 per serving)

For more salads recipes we invite you to check our Gluten-Free Endive, Apple, and Kasha Salad

Check here the health benefits of shrimp>

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