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Easy Shrimp Cocktail

Learn how to make the perfect shrimp cocktail at home, including homemade cocktail sauce, and how to cook the shrimp so that they are always tender, juicy, and delicious. This quick and simple but delicious cocktail uses Ketchup, cayenne pepper, fresh lemon juice, horseradish, granulated onion, and garlic as seasonings to give exquisite flavor—perfect stater for Father's Day or any other special occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 185 kcal
Course: Appetizer
Cuisine: American

Ingredients

For the Cocktail Sauce:
  • 1 cup ketchup
  • 2 tablespoons prepared horseradish; taste the sauce and adjust with more horseradish if you want to add an extra kick.
  • Zest from 1 lemon
  • ¼ cup lemon juice (from about 1 to 2 lemons)
  • ⅛ teaspoon granulated garlic
  • ⅛ granulated onion
  • ½ teaspoon cayenne pepper; taste the sauce and adjust to taste.
  • ½ teaspoon Worcestershire sauce 
  • ¼ teaspoon Maggi seasoning , optional
For the Shrimp:
  • 2 pounds (16 to 20-count) shrimp, fresh or frozen, peeled, deveined, with the tails
  • 3 tablespoons Knorr Shrimp Bouillon or Old Bay seasoning
  • 1 tablespoon light brown sugar
  • 2 tablespoons whole black peppercorns
  • 1 small onion , cut in half
  • 2 garlic , peeled and smashed
  • 8 cups water

Instructions

For the Sauce:
    Cup of Yum
  1. In a small bowl, combine the ketchup, granulated garlic, granulated onion, cayenne pepper, lemon zest, juice, horseradish, Worcestershire sauce and Maggi Seasoning. Mix well, then refrigerate until ready to serve. Note: This Shrimp Cocktail yields about 1 ½ cups.
For the Shrimp:
  1. In a medium pot filled with water, squeeze the lemon and drop it in along with onion, garlic, lemon, peppercorns, bay leaves, and shrimp bouillon in a pot, and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, occasionally stirring, until they curl and turn pink for about 3-½ minutes. Remove with a slotted spoon to a bowl of ice water to shock them and stop the cooking process. Let it sit until chilled, about 15 minutes. Drain and pat dry; refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Keep the cooked shrimp and cocktail sauce separately in airtight containers in the refrigerator to store the shrimp cocktail. The shrimp can be stored for up to 3 days, while the cocktail sauce can be stored for up to a week. Before serving, arrange the shrimp on a platter and let them come to room temperature for about 15 minutes. Stir the cocktail sauce well and serve alongside the shrimp.
  • To store: Keep the cooked shrimp and cocktail sauce separately in airtight containers in the refrigerator to store the shrimp cocktail. The shrimp can be stored for up to 3 days, while the cocktail sauce can be stored for up to a week. Before serving, arrange the shrimp on a platter and let them come to room temperature for about 15 minutes. Stir the cocktail sauce well and serve alongside the shrimp.
  • To reheat: For the shrimp cocktail, you can briefly dip the shrimp in boiling water for about 30 seconds to warm them up without overcooking them. Alternatively, you can arrange the shrimp on a baking sheet and bake them in a preheated oven at 350°F (175°C) for about 5 minutes until heated. The cocktail sauce can be reheated in a microwave or on the stovetop, stirring occasionally, until warmed to your desired temperature. Be careful not to overheat the shrimp or the sauce, as this can result in tough or dry shrimp and a separated or broken sauce.
  • To reheat: For the shrimp cocktail, you can briefly dip the shrimp in boiling water for about 30 seconds to warm them up without overcooking them. Alternatively, you can arrange the shrimp on a baking sheet and bake them in a preheated oven at 350°F (175°C) for about 5 minutes until heated. The cocktail sauce can be reheated in a microwave or on the stovetop, stirring occasionally, until warmed to your desired temperature. Be careful not to overheat the shrimp or the sauce, as this can result in tough or dry shrimp and a separated or broken sauce.
  • Make-Ahead
  • Make-Ahead
  • To make the shrimp cocktail ahead of time, you can prepare the cocktail sauce and refrigerate it in an airtight container for up to 2 days. The flavors will meld together, making the sauce even more flavorful. For the shrimp, you can cook them in advance, shock them in ice water to stop the cooking process, and store them in the refrigerator for up to 24 hours.
  • To make the shrimp cocktail ahead of time, you can prepare the cocktail sauce and refrigerate it in an airtight container for up to 2 days. The flavors will meld together, making the sauce even more flavorful. For the shrimp, you can cook them in advance, shock them in ice water to stop the cooking process, and store them in the refrigerator for up to 24 hours.
  • When ready to serve, allow the shrimp to come to room temperature for about 20 minutes before assembling the cocktail. This way, you can save time and have everything ready to go when it's time to enjoy your shrimp cocktail.
  • When ready to serve, allow the shrimp to come to room temperature for about 20 minutes before assembling the cocktail. This way, you can save time and have everything ready to go when it's time to enjoy your shrimp cocktail.
  • Notes:
  • To properly store shrimp, cover and keep it in the refrigerator for up to 2 days; the temperature in your refrigerator should be between 35° F and 38° F.