Shrimp Cocktail Recipe

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 180kcal

Briefly cook the shrimp then whip up the tasty cocktail sauce, and you'll have the perfect seafood appetizer ready for any party!

Step-by-step photos can be seen below the recipe card.

Fill a large bowl halfway with ice. Fill with water until full. Set aside.
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
Immediately remove the shrimp and place them in the bowl of ice water. Once cool, drain the shrimp and pat them dry.
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
Serve the shrimp with cocktail sauce and lemon wedges.
Lemon wedges

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.