Easy Shrimp Cocktail

Impress guests with this shrimp cocktail recipe! It’s such a healthy appetizer and so easy to whip up. Just poach the shrimp, chill and serve.

Shrimp cocktail is a classic dish found at just about everrrryyyy holiday party. It’s a staple and honestly such a perfect holiday appetizer that looks fancy, but is so simple to make and healthy too. A serving of 4 shrimp has less than 100 calories and 11 grams of protein.

I’ve had shrimp cocktail too many times to count, but I hadn’t ever made it myself until recently! Today I want to focus on teaching you how to poach raw shrimp so it’s flavorful and the perfect compliment to cocktail sauce.

I know some people buy precooked shrimp for shrimp cocktail, but I’m here to convince you to make your own because the end result is exponentially better! Promise.

If you’ve ever been weirded out by the texture or flavor of precooked shrimp, I feel you! It’s officially time to buy raw shrimp and cook your own.

Shrimp Cocktail Ingredients

The star ingredients here are the shrimp and the cocktail sauce, but don’t skip the seasonings because they add such a great flavor to the poached shrimp.

• raw shrimp – I like to buy already peeled and deveined shrimp to make things faster, but you can do this yourself is desired. I usually pick the shrimp up from the seafood counter or a local seafood shop. If needed, the shrimp can be previously frozen.
• lemons
• fresh parsley
• black peppercorns
• bay leaf
• cocktail sauce – You can make your own or use store-bought. I really like the Primal Kitchen cocktail sauce. It has no added sugar and a really great flavor!

If you want to make your own healthy cocktail sauce just combine 1/2 cup no added sugar ketchup, 2 Tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice and a dash of hot sauce. 

How to Poach Shrimp

Make ice bath – Start by adding ice to a large bowl and add water to cover. This will be used to stop the shrimp from cooking.

Boil water – Add water, parsley, bay leaves, peppercorn and juice from one lemon to a large pot. Bring to a boil and let boil for 10 minutes on it’s own. Turn off heat and add the raw shrimp to pot.

Poach shrimp – Let the shrimp sit in hot water for 3 minutes. Remove shrimp from the pot with a slotted spoon or drain in a colander and transfer to the prepared ice bath. Let shrimp sit in ice bath for 5-10 minutes before draining. Discard seasonings. Pat shrimp dry with a paper towel and chill until ready to serve.

How to Serve Shrimp Cocktail

I personally like to arrange everything on a platter as shown in the pictures! Put the cocktail sauce in a small bowl and set that on the plate or platter first. Then arrange the cooked and chilled shrimp around it. Garnish with lemon wedges and fresh parsley for color.

Can You Prep in Advance?

Yes! You can poach the shrimp one day in advance and store in an airtight container in the fridge until you’re ready to serve.

Watch my story showing how to make shrimp cocktail here.

More Healthy Appetizers to Try:

• Mexican Shrimp Cocktail
• 4-Ingredient Smoked Salmon Dip with Everything Crackers
• Easy Black Bean Dip
• Goat Cheese Stuffed Dates
• Vegetarian Mezze Platter
• Easy Caprese Salad

If you make this shrimp cocktail, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.

Shrimp Cocktail

5 from 2 votes

Impress guests with this shrimp cocktail recipe! It's such a healthy appetizer and so easy to whip up. Just poach the shrimp, chill and serve.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings 6

Ingredients

• 8 cups ice + water
• 8 cups (2 quarts) water
• 4-5 sprigs fresh parsley, plus more for garnish
• 2 bay leaves
• 10-15 black peppercorns
• 2 lemons, divided
• 1 lb raw shrimp, peeled and deveined
• 1/3 cup cocktail sauce*

Instructions

 

• Make ice bath

  : Add ice to a large bowl and add water to cover, set aside.
• Boil water

  : Add water, parsley, bay leaves, peppercorn, juice from one lemon. Bring to a boil, let boil for 10 minutes. Turn off heat and add shrimp to pot.
• Poach shrimp: Let shrimp sit in hot water for 3 minutes. Remove shrimp from the pot with a slotted spoon or drain in a colander and transfer to the prepared ice bath. Let shrimp sit in ice bath for 5-10 minutes before draining. Pat shrimp dry with a paper towel and chill until ready to serve.
• Plate and serve: Serve shrimp with cocktail sauce, lemon wedges and fresh parsley for garnish.

Notes

• To make your own cocktail sauce just combine 1/2 cup no added sugar ketchup, 2 Tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon lemon juice and a dash of hot sauce. 
• Shrimp can be poached up to 1 day in advance. Keep shrimp chilled in the refrigerator until ready to serve.

Nutrition

Calories: 73kcal Carbohydrates: 5g Protein: 11g Fat: 1g Cholesterol: 110mg Sodium: 606mg Fiber: 1g

Author: Brittany Mullins

Course: Appetizer

Cuisine: American

Keyword: shrimp cocktail

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