Poached Shrimp Cocktail with Homemade Cocktail Sauce Recipe

Introduction

Poached shrimp cocktail is a refreshing and elegant appetizer that’s simple to prepare at home. Tender shrimp are gently cooked in a flavorful broth and served with a zesty homemade cocktail sauce. Perfect for entertaining or a light snack, this dish brings classic flavors to your table with ease.

Ingredients

• 1 ½ pounds raw shell-on shrimp (deveined and thawed if frozen, 16-20 count)
• ½ small onion (peeled and quartered or use shallot)
• 4 stems fresh oregano (or use parsley)
• 4 stems fresh dill
• 1 bay leaf
• 1 cup ketchup
• 3 tablespoons prepared horseradish (or more to taste)
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (or more to taste)

Instructions

1. Step 1: Make the cocktail sauce by combining ketchup, horseradish, lemon juice, and hot sauce in a bowl. Mix well and set aside to let the flavors meld.
2. Step 2: Prepare the shrimp by deveining if necessary. Use a sharp knife to cut along the back of each shrimp through the shell and flesh to expose and remove the veins. Peel the shrimp and reserve the shells for stock.
3. Step 3: Bring a large stockpot of water to a boil and season generously with salt. Add the onion, fresh herbs, bay leaf, and reserved shrimp shells. Let simmer for 10 minutes to build flavor.
4. Step 4: Bring the broth back to a rolling boil. Add the shrimp, cover the pot, and cook for 3-4 minutes until the shrimp turn pink and opaque.
5. Step 5: Remove the shrimp with a slotted spoon and transfer them to an ice bath to stop cooking. Once cooled, pat the shrimp dry with paper towels.
6. Step 6: Arrange the shrimp in a serving bowl alongside the cocktail sauce and serve chilled.

Tips & Variations

• Use fresh herbs like dill and oregano for a fragrant poaching liquid, or substitute with parsley if preferred.
• Adjust the horseradish and hot sauce amounts in the cocktail sauce based on how spicy you like it.
• For extra flavor, add a splash of white wine or lemon slices to the poaching liquid.

Storage

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Keep the cocktail sauce separately chilled. To reheat, briefly warm the shrimp in hot water or serve cold as preferred. Avoid reheating too long to maintain their tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Make sure they are thawed completely and deveined before poaching for the best results.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque with curled tails, usually after 3-4 minutes of poaching. Avoid overcooking to keep them tender.

Poached Shrimp Cocktail with Homemade Cocktail Sauce Recipe

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★★★★★

4.5 from 117 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This classic Poached Shrimp Cocktail recipe features tender shrimp gently poached in a flavorful herb-infused broth, served chilled with a tangy and spicy cocktail sauce made from ketchup, horseradish, lemon juice, and hot sauce. Perfect as an elegant appetizer, this dish balances the sweetness of shrimp with zest and a hint of heat.

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Ingredients

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Shrimp and Poaching Broth

• 1 ½ pound raw shell-on shrimp (deveined and thawed if frozen, 16–20 count)
• ½ small onion (peeled and quartered or use shallot)
• 4 stems fresh oregano (or use parsley)
• 4 stems fresh dill
• 1 bay leaf

Cocktail Sauce

• 1 cup ketchup
• 3 tablespoons prepared horseradish (or more to taste)
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (or more to taste)

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Instructions

1. Make the Cocktail Sauce: In a bowl, combine the ketchup, prepared horseradish, lemon juice, and hot sauce. Mix well until smooth. Set aside to allow the flavors to meld together while the shrimp cooks.
2. Prepare Shrimp: If the shrimp are not deveined, use a sharp knife to cut along the backs of the shrimp through the shells and just into the flesh to expose the veins. Remove veins carefully and peel the shrimp, reserving the shells for the poaching stock.
3. Prepare Poaching Broth: In a large stockpot, bring water to a boil and season generously with salt. Add the quartered onion, fresh oregano, dill, bay leaf, and the reserved shrimp shells. Let the mixture return to a boil, then reduce heat and simmer gently for 10 minutes to create a flavorful broth.
4. Cook the Shrimp: Bring the poaching broth back to a rolling boil, then add the peeled shrimp. Cover the pot and cook for 3-4 minutes, or until the shrimp turn pink and are opaque, indicating they are cooked through.
5. Cool the Shrimp: Using a slotted spoon, remove the shrimp from the pot and immediately place them into an ice bath to stop the cooking process. Allow them to cool completely, then pat dry with paper towels.
6. Serve: Transfer the chilled shrimp to a serving bowl and serve alongside the prepared cocktail sauce for dipping.

Notes

• Use fresh herbs for the best flavor, but dried herbs can be substituted if unavailable.
• The shrimp stock made from the shells can be saved and used as a base for seafood soups or risottos.
• Adjust the horseradish and hot sauce in the cocktail sauce to suit your preferred spice level.
• Ensure shrimp are not overcooked to maintain sweetness and tenderness.
• Serving shrimp chilled enhances the cocktail’s refreshing quality.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: poached shrimp, shrimp cocktail, appetizer, seafood, cocktail sauce, horseradish sauce, easy shrimp recipe