Monday to Friday: 9:00am - 22:00pm
Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one gets the details right.
You’re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter—the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16–20 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26–30, poach 1½ minutes; for 21–25, poach 2 minutes; for 13–15, poach 4 minutes; for 8–12, poach 5 minutes; read more in our guide to cooking shrimp.)
4 servings
¼
¼
2
1
1
¾
2
2
2
¾
Scoop 8 cups ice into a large bowl; set aside. Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, ¼ cup sugar, and 6 cups water in a large saucepan. Cut 2 lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add 1 lb. shell-on jumbo or large shrimp, deveined, and poach, uncovered, 3½ minutes.
Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.
Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.
Mix 1 cup chili sauce (preferably Heinz), ¾ tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black pepper, and ¾ tsp. hot sauce (preferably Tabasco) in a small bowl. Cover and chill until ready to serve.
Serve peeled shrimp on cracked ice with lemon wedges and cocktail sauce alongside.
Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled.
