Chilled Shrimp with Zesty Sauce (Printable)

Plump chilled shrimp with tangy zesty sauce, ready in 20 minutes

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley

# Directions:

01 - Fill a large pot with water. Add lemon slices, salt, and peppercorns. Bring to a boil.
02 - Add the shrimp and cook for 2–3 minutes, until pink and just cooked through.
03 - Immediately transfer shrimp to an ice bath to stop the cooking. Chill for at least 10 minutes.
04 - In a bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Adjust seasoning to taste.
05 - Drain the shrimp and pat dry. Arrange on a platter over crushed ice or lettuce leaves.
06 - Serve with cocktail sauce, lemon wedges, and parsley for garnish.

# Expert Advice:

01 -
  • The homemade cocktail sauce puts store bought versions to shame with just a few pantry staples
  • Perfectly poached shrimp feel luxurious yet come together in under twenty minutes
  • Looks impressive on a platter but requires almost zero active cooking time
02 -
  • Overcooked shrimp cannot be saved—err on the side of undercooking since residual heat will finish them
  • The ice bath is nonnegotiable if you want that snappy restaurant quality texture
03 -
  • Buy shrimp still frozen if possible—they thaw quickly and are often fresher than thawed shrimp at the counter
  • Pat the shrimp completely dry before serving or the sauce will slide right off
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