This shrimp cocktail recipe is very simple to make and it is delicious. The sauce is made with ketchup, lemon juice and horseradish. It is a perfectly balanced sauce that goes beautifully with the boiled shrimp.
This sauce is great with crab cakes as well. It keep very nicely in the fridge in a closed container for a few days.
My biggest recommendation when you make this is that you do not over cook the shrimp. You should also make sure that it is deveined for a perfect experience.
This is a great appetizer or light meal for anytime of the year.
This is what you are going to need for this exquisite and easy shrimp cocktail recipe:
FOR THE SAUCE:
½ TBS freshly squeezed lemon juice
2 TBS prepared horseradish
½ tsp. hot sauce (optional – add more if you want spicier)
Salt and Pepper
Mix all the ingredients and set aside. You can refrigerate this sauce for up to three days in a closed container in your fridge.
FOR THE COCKTAIL:
1 pound peeled and deveined shrimp
1 bay leaf
a few whole peppercorns
a slice of lemon
Lemon wedges to serve
Bring a pot of water to a boil. Add a bay leaf, some black peppercorns and a slice of lemon.
Add the shrimp and cook for about 4 minutes until the shrimp has changed color and is no longer opaque.
Remove the shrimp from the boiling water and transfer to a bowl with ice water to stop the cooking process.
Place the sauce in a bowl and hang the cooked shrimp from the rim. Serve with lemon wedges.