0 from 6 votes
Shrimp Cocktail with Cocktail Sauce
Shrimp Cocktail with Cocktail Sauce is an easy, classic recipe and must-make for any party appetizer. These are so delicious, you won't be able to get enough of them!
Prep Time
15 mins
Total Time
15 mins
Servings: 1 pound
Calories: 799 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Shrimp
- 1 pound raw shrimp
- 1 medium lemon
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
Cocktail Sauce
- 1 cup ketchup or chili sauce
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1-2 dashes Tabasco sauce
Instructions
- Rinse shrimp and set aside. Fill a separate bowl with 4 cups ice and water for after the shrimp is cooked.
- Devein the shrimp. Use kitchen shears or a pairing knife to slice a 1/4-inch deep slit into the back of your shrimp. Use the tip of a knife or a toothpick to pull out the black vein. Not all shrimp will have a black vein which is nothing to worry about. Keep the shells on for cooking for maximum flavor.
- Fill a small pot or large saucepan with water. Squeeze lemon juice into the water and add in the lemon itself. Season the water with salt and black peppercorns. Bring to a boil over high heat.
- Once boiling, add in the shrimp. Cook 2 to 2 1/2 minutes until shrimp turn pink and are no longer translucent. Drain the shrimp and immediately transfer to the prepared ice water to stop the cooking process and cool quickly. Remove the peels from the shrimp. Refrigerate cooked shrimp until ready to serve.
- For the cocktail sauce, in a small bowl whisk together ketchup (or chili sauce), lemon juice, worcestershire sauce, horseradish, and 1 to 2 dashes of tabasco sauce. Chill in the refrigerator until ready to serve.
- Serve shrimp cold with cocktail sauce for dipping.
Cup of Yum
Notes
- Raw shrimp is often sold with the shells and tail on, and sometimes may include the head and legs. It needs to be deveined before cooking which is a quick process. You can also shell your shrimp at the same time. We prefer leaving the shell on for cooking as it adds more flavor. Once removed, shells can be frozen and saved for making a seafood broth or stock.
- Shrimp tails can be removed for serving, if desired. For shrimp cocktail, the tail itself makes a nice little handle for serving and are usually left on.
- *The Nutritional information provided with this recipe is based on the entire portion of 1 pound of shrimp, and the cocktail sauce. How much one way eat is up to the individual.
Nutrition Information
Calories
799kcal
(40%)
Carbohydrates
85g
(28%)
Protein
98g
(196%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
1143mg
(381%)
Sodium
12914mg
(538%)
Potassium
1562mg
(45%)
Fiber
5g
(20%)
Sugar
59g
(118%)
Vitamin A
1231IU
(25%)
Vitamin C
115mg
(128%)
Calcium
762mg
(76%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1pound
Amount Per Serving
Calories 799
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 85g | 28% |
| Protein | 98g | 196% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1143mg | 381% |
| Sodium | 12914mg | 538% |
| Potassium | 1562mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 59g | 118% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 115mg | 128% |
| Calcium | 762mg | 76% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.