Shrimp Cocktail
User Reviews
5
Shrimp Cocktail
Description
This Shrimp Cocktail recipe starts by simmering aromatic ingredients—including celery, thyme, parsley, peppercorns, bay leaf, and kosher salt—in water to create a subtle poaching broth. Jumbo shrimp are prepared by removing shells down to the tail and deveining. They are then added to the hot broth with lemon halved, quickly removed from heat, and covered to gently cook for 3 to 4 minutes until pink and firm.
Immediately after cooking, the shrimp are transferred to an ice bath to halt cooking, which helps keep the shrimp tender and juicy instead of overcooked. Serving the shrimp cold with lemon wedges and optionally cocktail sauce provides a classic appetizer with a balance of subtle herb and citrus flavors from the poaching liquid and the fresh shrimp taste.
Using jumbo shrimp sized 16 to 20 per pound ensures appropriate cooking time and presentation. The ice bath step is critical to maintaining the ideal texture. Leftover shrimp can be refrigerated up to 24 hours, making this an easy ahead dish for gatherings or light meals.
Ingredients
- 1 ½ pounds Shrimp jumbo
- 6 cups water
- 2 ribs celery
- 2 tablespoons kosher salt
- 3 prigs thyme fresh
- 2 prigs parsley fresh
- 1 teaspoon black peppercorns
- 1 bay leaf
- ½ lemon
- ice
- lemon and cocktail sauce for serving, optional, wedges
Instructions
- Place 6 cups of water in a saucepan. Add celery, salt, thyme, parsley, peppercorns, and bay leaf. Bring to a boil and let simmer 10 minutes (while you prepare the shrimp if needed).
- If your shrimp have the shells on, you will need to remove the shell leaving the tail intact. To prepare shrimp, cut the top of the shrimp shell along the back all the way down to the tail. Remove the shell leaving the tail in place. Place a small knife under the black vein and remove and discard it. Repeat with remaining shrimp.
- Add one half lemon and shrimp to the simmering water. Immediately remove from heat and cover.
- Let rest covered until shrimp are pink and firm, about 3-4 minutes for jumbo shrimp.
- Use a slotted spoon to move shrimp into the ice bath and cool completely.
- Once cold, serve shrimp with lemon wedges and cocktail sauce or refrigerate up to 24 hours before serving.
Notes
- Choose jumbo shrimp labeled 16 to 20 per pound for ideal size and cooking time.
- Cook shrimp 3-4 minutes; smaller shrimp require 2-3 minutes to avoid overcooking.
- An ice bath immediately after cooking stops shrimp from overcooking and keeps them tender and juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86 | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 17g | 34% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 214mg | 71% |
| Sodium | 713mg | 30% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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