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–+ servings
shrimp on ice with ketchup on a plate.
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5 from 3 votes

Shrimp Cocktail Recipe

Briefly cook the shrimp then whip up the tasty cocktail sauce, and you'll have the perfect seafood appetizer ready for any party!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, Mexican
Servings: 5 people
Author: Laurel Perry

Ingredients

For the Shrimp

  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 lemon halved
  • 1 bay leaf
  • 2 pounds shrimp peeled and deveined; tails on or off (about 20-30 shrimp)

For the Cocktail Sauce

  • ½ cup Heinz Chili Sauce
  • ½ cup ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon hot sauce
  • ½ teaspoon ground black pepper
  • Kosher salt to taste
  • Lemon wedges optional, for serving

Instructions

  • Fill a large bowl halfway with ice. Fill with water until full. Set aside.
    ice cubes in a glass bowl on a white background.
  • Add 6 cups or water to a large pot. Stir in the salt, sugar, lemon, and bay leaf. Bring the mixture to a boil. Turn off the heat and add the shrimp. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes.
    2 tablespoons kosher salt, 2 tablespoons granulated sugar, 1 lemon, 1 bay leaf, 2 pounds shrimp
    a pot with shrimp and lemon in it.
  • Immediately remove the shrimp and place them in the bowl of ice water. Once cool, drain the shrimp and pat them dry.
    shrimp on ice in a bowl.
  • In a bowl, stir together the chili sauce, ketchup, horseradish, hot sauce, pepper and salt.
    ½ cup Heinz Chili Sauce, ½ cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon hot sauce, ½ teaspoon ground black pepper, Kosher salt
    red sauce in a bowl on a white surface.
  • Serve the shrimp with cocktail sauce and lemon wedges.
    Lemon wedges

Video

Notes

  •  If you cannot find the Heinz Chili Sauce, substitute ½ cup ketchup plus 1 tablespoon horseradish.
  • The cocktail sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator until ready to serve.
Storage: Store shrimp cocktail in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 4-6 shrimp | Calories: 180kcal | Carbohydrates: 14g | Protein: 26g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 229mg | Sodium: 1644mg | Potassium: 385mg | Fiber: 1g | Sugar: 9g | Vitamin A: 638IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg