Seafood

The Best Shrimp Cocktail

By Samira Kazan

published September 26, 2025

Shrimp cocktail feels fancy but takes just minutes to make. Once you’ve tried it with freshly poached shrimp and a bold, homemade sauce, you won’t want the store-bought kind again.

shrimp cocktail sauce surrounded by poached shrimp with hand holding one that is already dipped in sauce - 1

This is how I’ve made it for years — poaching the shrimp gently with lemon, parsley, bay leaves, and peppercorns, then chilling them until perfectly tender. While they cool, you can stir together the sauce using just a few pantry staples.

shrimp cocktail being served in small glass bowls - 2

It’s ideal for gatherings, date nights, or anytime you want something light and savory. If you’re craving something with a zesty, tomato-based twist, try my Mexican shrimp cocktail — it’s bold, refreshing, and full of bright flavors.

  • What you’ll need
  • How to make shrimp cocktail
  • Alphafoodie tips
  • FAQs
  • More appetizer recipes
  • Shrimp Cocktail Recipe

What you’ll need

A photo of the ingredients needed to make shrimp cocktail. - 3

Here’s what goes into this classic shrimp cocktail — with a few little touches to make it extra flavorful.

  • Shrimp : I used large shrimp (about 12–14 pieces, or 1 pound), peeled and deveined, with tails on.
  • Ketchup : This forms the base of the cocktail sauce. I use a classic American-style ketchup for that sweet, tangy flavor.
  • Prepared horseradish : Adds the signature heat and sharpness. Adjust to taste — I usually go with about 1 tablespoon.
  • Chili sauce : Just a teaspoon adds a bit more depth. I used Heinz, which is mild and sweet.
  • Worcestershire sauce : A small splash gives the sauce that subtle savory kick.
  • Lemon juice : Use fresh lemon juice if you can. It balances the sweetness and lifts all the flavors.
  • Salt and pepper : Just a pinch of each to season the sauce.
top view of the ingredients for poaching shrimp on wooden board - 4

For poaching : I also add lemon slices, peppercorns, bay leaves, and parsley to the water when cooking the shrimp. It gently infuses flavor while keeping things light and clean.

See printable recipe card below for the full ingredients list and quantities.

How to make shrimp cocktail

Start by poaching the shrimp . Fill a medium pot with about 4 cups of water and add the lemon slices, salt, peppercorns, bay leaves, and parsley. Bring it to a boil over medium-high heat.

Once boiling, take the pot off the heat and immediately add the shrimp. Let them gently poach in the hot water for 4–5 minutes, or until they turn pink and opaque.

Steps for making shrimp cocktail. - 5

While the shrimp are cooking, prepare a bowl of ice water. This stops the cooking and helps keep them juicy. When the shrimp are done, transfer them to the ice bath using a slotted spoon. Let them chill for about 5–10 minutes, then drain and set aside.

To make the sauce , mix the ketchup, prepared horseradish, chili sauce, Worcestershire sauce, lemon juice, salt, and pepper in a small bowl. Taste and adjust if you want more heat or brightness.

Serve the shrimp chilled with the cocktail sauce on the side or spooned into serving glasses.

If you’re making it ahead , keep the sauce and shrimp separate and store both in the fridge for up to one day.

Alphafoodie tips

  • Use raw shrimp for the best texture : Poaching raw shrimp gives you much better flavor and a juicy bite compared to using pre-cooked shrimp.
  • Don’t skip the ice bath : This stops the cooking instantly and keeps the shrimp from overcooking or turning rubbery.
  • Adjust the sauce to taste : Like it spicier? Add more horseradish or a dash of hot sauce. Want it tangier? Squeeze in a little extra lemon.

Yes! Just thaw them completely first — either in the fridge overnight or in a bowl of cold water for 10–15 minutes.

It’s traditional, but if you prefer a milder sauce, you can leave it out or replace it with a little Dijon mustard for a different kind of kick.

It’s best served the same day, but you can store the shrimp and sauce separately in airtight containers for up to 1 day.

More appetizer recipes

If you’re planning a spread or just love easy appetizers, here are a few more favorites to try:

A close up of Bang Bang Shrimp - 6 A close up of Bang Bang Shrimp - 7 Homemade baba ghanoush topped with pomegranate seeds and parsley - 8 Homemade baba ghanoush topped with pomegranate seeds and parsley - 9 cream cheese stuffed peppers square image - 10 cream cheese stuffed peppers square image - 11

Equipment

  • Pot
  • Mixing bowl set
  • Slotted spoon

Ingredients1x2x3x

  • ▢ 1 pound shrimp large peeled and deveined, tails on
  • ▢ 1 cup ketchup
  • ▢ 1 tbsp horseradish
  • ▢ 1 tsp chili sauce
  • ▢ 1 tsp Worcestershire sauce
  • ▢ 1 tbsp lemon juice freshly squeezed
  • ▢ sea salt to taste
  • ▢ black pepper to taste

For poaching the shrimp:

  • ▢ 4 cups water
  • ▢ ½ lemon sliced
  • ▢ 1 teaspoon salt
  • ▢ ½ tablespoon whole peppercorns any mix of black, pink, or green
  • ▢ 2 bay leaves
  • ▢ 3 fresh parsley

Instructions

  • Fill a medium pot with 4 cups of water. Add the lemon slices, salt, peppercorns, bay leaves, and parsley. Bring to a boil over medium-high heat.
  • Once boiling, remove the pot from heat and immediately add the shrimp. Let them poach gently in the hot water for 4–5 minutes, or until pink and opaque.
  • Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.
  • Use a slotted spoon to transfer the cooked shrimp into the ice bath. Let them chill for 5–10 minutes, then drain and set aside.
  • In a small bowl, mix the ketchup, horseradish, chili sauce, Worcestershire sauce, lemon juice, salt, and pepper.
  • Taste and adjust the sauce to your preference — more horseradish for heat or lemon juice for brightness.
  • Serve the chilled shrimp with the cocktail sauce on the side or spooned into individual glasses.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

square photo of shrimp cocktail sauce surrounded by poached shrimp with hand holding one that is already dipped in sauce - 12

Shrimp Cocktail

Equipment

  • Pot
  • Mixing bowl set
  • Slotted spoon

Ingredients

  • 1 pound shrimp large peeled and deveined, tails on
  • 1 cup ketchup
  • 1 tbsp horseradish
  • 1 tsp chili sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice freshly squeezed
  • sea salt to taste
  • black pepper to taste

For poaching the shrimp:

  • 4 cups water
  • ½ lemon sliced
  • 1 teaspoon salt
  • ½ tablespoon whole peppercorns any mix of black, pink, or green
  • 2 bay leaves
  • 3 fresh parsley

Instructions

  • Fill a medium pot with 4 cups of water. Add the lemon slices, salt, peppercorns, bay leaves, and parsley. Bring to a boil over medium-high heat.
  • Once boiling, remove the pot from heat and immediately add the shrimp. Let them poach gently in the hot water for 4–5 minutes, or until pink and opaque.
  • Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.
  • Use a slotted spoon to transfer the cooked shrimp into the ice bath. Let them chill for 5–10 minutes, then drain and set aside.
  • In a small bowl, mix the ketchup, horseradish, chili sauce, Worcestershire sauce, lemon juice, salt, and pepper.
  • Taste and adjust the sauce to your preference — more horseradish for heat or lemon juice for brightness.
  • Serve the chilled shrimp with the cocktail sauce on the side or spooned into individual glasses.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/shrimp-cocktail/