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Juicy, jumbo shrimp are poached with fresh herbs and served cold with lemon wedges or a zesty homemade shrimp cocktail sauce for the perfect appetizer!
- Flavor: Infusing shrimp with savory herbs delivers next-level flavor.
- Technique: Quick cooking and an ice bath are the secrets to perfectly tender shrimp every time.
- Recommended Tools: Kitchen shears are perfect for removing shells easily and safely.
- Serving Suggestions: Add a platter of crostini with a quick and easy tapenade or bruschetta topping and a crisp, white wine.
Ingredients in Shrimp Cocktail
- Shrimp: Raw jumbo shrimp (16-20 or 21-25 per lb) work best for shrimp cocktail as they are easier to eat (peel the shell but keep the tails on for easy handling). Deveined shrimp are the easiest to prepare. Thaw frozen shrimp overnight in the refrigerator or a zippered bag submerged in cold water, changing the water every 30 minutes or so. Avoid using the microwave since the shrimp may thaw unevenly or start to cook.
- Broth: The broth is infused with fresh thyme, parsley, celery, peppercorns, and bay leaf, creating a fragrant base that gently flavors the shrimp. Adding kosher salt and lemon enhances the natural seafood taste, making every bite light, zesty, and delicious.
How to Make Shrimp Cocktail
- Put celery, seasonings, and water in a pan and bring to a boil. Simmer.
- Add peeled shrimp and half the lemon to the water, remove from the heat, and cover.
- Once cooked, transfer them to a bowl of ice water.
- Drain and serve (full recipe below).
Holly’s Pro Cooking Tip
Perfectly cooked shrimp are shaped like the letter “C,” while over-cooked shrimp will look like the letter “O.”
Storing Shrimp Cocktail
- Shrimp cocktail can be prepared up to 24 hours in advance and kept in the refrigerator until ready to serve.
- Leftover shrimp should be stored separately from the cocktail sauce and lemon wedges in a covered container or zippered bag in the refrigerator for up to 3 days.
- Shrimp can be turned into a creamy, cheesy dip served with crackers or on a slice of garlic cheese toast.
- Freezing isn’t recommended since the texture won’t be the same once the shrimp are thawed.
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Shrimp Cocktail
This shrimp cocktail platter is full of flavor and makes the perfect party appetizer!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ▢ 1 ½ pounds jumbo shrimp
- ▢ 2 ribs celery
- ▢ 2 tablespoons kosher salt
- ▢ 3 sprigs fresh thyme
- ▢ 2 sprigs fresh parsley
- ▢ 1 teaspoon black peppercorns
- ▢ 1 bay leaf
- ▢ 1 lemon divided
- ▢ cocktail sauce for serving, optional
Fill a medium saucepan ⅔ full with water. Add celery, salt, thyme, parsley, peppercorns, and bay leaf. Bring to a boil and let simmer for 10 minutes (while you prepare the shrimp if needed).
If your shrimp have the shells on, you will need to remove the shell leaving the tail intact. To prepare shrimp, cut the top of the shrimp shell along the back all the way down to the tail. Remove the shell leaving the tail in place. Place a small knife under the black vein and remove and discard it. Repeat with remaining shrimp.
Add shrimp and half of the lemon to the simmering water. Immediately remove from heat and cover.
Let rest, covered, until shrimp are pink and firm, about 3-4 minutes for jumbo shrimp.
Fill a medium bowl with ice water. Using a slotted spoon, transfer the shrimp to the ice water until completely cooled.
Cut the remaining lemon half into wedges and serve with the cooled shrimp and cocktail sauce. Shrimp can be refrigerated for up to 24 hours before serving.
Jumbo shrimp should show 16 to 20 per pound on the package.
Jumbo shrimp need 3-4 minutes to cook through. Smaller shrimp may only need 2-3 minutes.
The ice bath stops the shrimp from overcooking, keeping it tender and juicy. Don’t skip this step!
Keep leftover shrimp in an airtight container in the refrigerator for 3 days.
Calories: 86 | Carbohydrates: 1g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 713mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg | Calcium: 129mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Seafood, Snack
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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