Easy Shrimp Cocktail Recipe
User Reviews
5
Easy Shrimp Cocktail Recipe
Description
The recipe starts by boiling water flavored with fresh lemon juice, squeezed lemon halves, pickling spice, and salt to achieve a seasoned cooking liquid. Extra colossal, deveined, unpeeled shrimp are added and boiled briefly until firm. They are then immediately cooled in an ice bath to stop cooking and maintain texture.
After cooling, the shrimp are peeled leaving the tail on, ready to serve with cocktail sauce. The method ensures shrimp that are tender with a slight snap, not overcooked or rubbery. The peppery, citrusy water adds subtle flavor.
These shrimp cocktail bites make a simple, elegant appetizer served chilled. It's important to manage cooking times carefully, especially for smaller shrimp, to avoid toughness.
Recipe notes recommend the dish can be prepared up to one day ahead, stored in the refrigerator up to four days, or frozen for three months. Thawing should be done in the refrigerator. The water's saltiness should mimic that of ocean water, adjusting salt to volume. An ice bath is critical to preserve shrimp texture after cooking.
Ingredients
- 2 lemon whole
- 1 ½ tbsp pickling spice
- 1 to 1 ½ pounds Shrimp extra colossal, deveined, unpeeled
- salt
- cocktail sauce
Instructions
- Slice the lemons in half and squeeze the juice from them into a medium size pot of water, and then add the squeezed lemons in as well.
- Next, add in the pickling spice and salt and bring the mixture to a boil.
- Place the shrimp into the boiling water and cook for 4 to 5 minutes or until firm and done.
- Immediately transfer the shrimp to an ice bath to cool.
- Once cool, drain and peel the shrimp leaving the tail still on and serve with cocktail sauce or cover and keep in the refrigerator until ready to use.
Notes
- Make the shrimp cocktail up to one day before serving to save time.
- Store cooked shrimp covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the fridge before use.
- Adjust boiling time depending on shrimp size; smaller shrimp require less time to avoid overcooking.
- The cooking water should be as salty as seawater, adjusting salt quantity according to water volume.
- Use an ice bath immediately after boiling shrimp to cool quickly and preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 429mg | 143% |
| Sodium | 1324mg | 55% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 36mg | 40% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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