Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Shrimp Cocktail

  Jump to Recipe |    25 Comments

This post may contain affiliate links. Please read my disclosure policy.

A glass of shrimp cocktail with cocktail sauce, lemon and parsley

Shrimp Cocktail is so easy to make, it’s no wonder this classic appetizers popularity has never waned.

Shrimp Cocktail evokes memories of mom and dad and their fancy parties hosted at home. The ladies wore floor length dresses, and big hairdos – so 1960’s. The men drank their scotch and talked of mastering the world. Such fun! Jump forward to present time and a more casual way of entertaining. Thank goodness Shrimp Cocktail has not gone out of style! It’s such an easy appetizer and a great weekend dinner idea. Gather a few good friends, steam a big pot of shrimp and host a peel and eat party on your kitchen table. Serve the warm shrimp with lemon wedges, a little Old Bay, cold beer and plenty of cocktail sauce – you’re got yourself a party!

 

 

 

 

 

 

Glasses of shrimp cocktail with slices of lemon, parsley and cocktail sauce

You don’t need fancy glasses to serve shrimp cocktail.

Shrimp Cocktail is a beautiful appetizer even when set on everyday plates with a large lettuce leaf. Serve with a cup of this delicious Cocktail sauce and you’ve got a wonderful starter perfect for just about any meal. If you want to serve Shrimp Cocktail in a more elegant way, try using a martini glass or anything with a long stem and a wide opening at the top. These lovely Shrimp Cocktail glasses were given to me by my great aunt. I know she used them all the time while entertaining. I doubt you can buy these new anymore but check eBay for a vintage set! These beautiful glasses can also be used for serving caviar. Probably not in my house however 🙂

 

Glasses of shrimp with cocktail sauce, lemons and parsley and a jar of homemade cocktail sauce

Shrimp Cocktail sauce is so good, and this homemade version nails it!

Our easy Cocktail Sauce is thick and rich with plenty of zing from the horseradish. Check the seasonings and adjust to your own tastes. Maybe you prefer more horseradish, or less. It’s all good! This easy appetizer can be made up to 24 hours in advance and refrigerated until needed. Talk about easy entertaining! Get your retro-on and try this blast from the past. No need for fancy dresses to enjoy Shrimp Cocktail!

 

 

Thanks for PINNING!

Classic Shrimp Cocktail with homemade cocktail sauce - a timeless appetizer easily made up to 24 hours in advance. #savingroomfordessert #shrimpcocktail #cocktailsauce #shrimpcocktailrecipe #shrimpcocktailappetizer #shrimpcocktailsauce #appetizer #shrimp #easyentertaining

Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Steam your shrimp! Don’t boil!

I use this steamer saucepan all the time at home. Made by Farberware, this Classic Stainless Steel 3-Quart Covered Stack ‘n’ Steam Saucepot and Steamer is great for cooking all your favorite foods. Click on the photo for more information.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

5 from 1 vote

Shrimp Cocktail Recipe

Yield: 4 Appetizers
Course: Appetizer
Author: Tricia
PRINT RECIPE
Try this classic, easy, make ahead appetizer for your next dinner party. Recipe is easily doubled or tripled as needed.

Ingredients

For the steamed shrimp:

  • 20 shell-on jumbo shrimp (about 2 pounds)
  • 2 teaspoons Old Bay seasoning

For the cocktail sauce:

  • 1/2 cup ketchup
  • 2 1/2 tablespoons prepared horseradish (more or less to taste)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • juice of 1/2 a lemon

For serving:

  • Lemons slices and parsley for serving
  • Lettuce leaves for serving if desired

Instructions

To prep the shrimp:

  • It’s personal preference but I like to remove the dark vein, or intestinal track from larger shrimp. With kitchen shears cut through the meat and top shell along the back of the shrimp to expose the vein. Use a toothpick to pull the vein up, then remove and discard. Watch the video linked in the NOTES for a how-to technique. Leave the shells and tail on.

To steam the shrimp:

  • If you don’t have a steamer pan, use a large mesh strainer set over a pot with a lid.
  • Set a large bowl in the sink filled with cold water and ice. The cooked shrimp will be added to the ice water bath to stop the cooking process and quickly chill the cooked shrimp.
  • Bring a pot of water to a boil. Place half the shrimp in the steamer basket or strainer. Sprinkle shrimp with 1 teaspoon Old Bay seasoning and toss to coat. Place the shrimp over the boiling water, put the lid on the pot and steam the shrimp for 3 - 4 minutes. Toss the shrimp halfway through to move them around. The shrimp are done when slightly curled, pink and firm. Don’t overcook or you will have rubbery shrimp. Add the cooked shrimp to the ice water bath. Repeat by tossing the remaining uncooked shrimp with Old Bay and steaming until firm and pink. Add the shrimp to the ice water and allow to cool.
  • Peel the shrimp, leaving the tails intact. Drain well, pat dry with paper towels and refrigerate until ready to serve.

To make the cocktail sauce:

  • Combine the ketchup, horseradish, Worcestershire sauce, Old Bay seasoning and lemon juice. Stir well, cover and refrigerate until ready to serve.
  • To serve on appetizer plates, line the plate with a small lettuce leaf. Arrange 5 shrimp over the lettuce. Add a small cup of Cocktail sauce for dipping and lemon wedges for drizzling.

Recipe Notes

Click HERE to watch a VIDEO by The Spruce for an easy tutorial on how to devein shrimp. 
 
Cooked shrimp will keep well for several days if properly refrigerated. 

Thanks so much for stopping by! Tricia

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

A bowl of tomato salsa with chips and cilantroRestaurant Style Salsa at home!Easy Mexican PizzaSouthern-Style Pimento CheeseSpanakopita RecipeSavory Smoked Salmon Cheesecake
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

  1. Linda says

    Oh My Gosh!!! I can’t believe your recipe uses Old Bay seasoning! We are from MD. and have since moved to TN where no one we know uses the seasoning. We constantly use it on our steamed crabs, shrimp and fish as well as meat dishes. It really livens up the taste of food. Just found your site – totally excited with the recipes – thanks

    reply to this comment >

  6. Susan says

    Those were the days and I remember those long skirts! Cocktail shrimp is still served fairly often within our group of friends but definitely not served as beautifully as yours in individual glasses. Here, it’s just shrimp on a platter with the cocktail sauce in the middle and “help yourself”. When we’re on vacation, it’s Costco’s tray of cocktail shrimp 🙂 You’ve definitely brought back some lovely memories, Tricia!

    reply to this comment >