Cold, tender shrimp with a sharp homemade cocktail sauce makes a classic New Year appetizer.
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Substitutions
Use cooked frozen shrimp, thawed safely in the refrigerator, for a no-cook shortcut. Adjust horseradish to taste.
Practical tip
Avoid overcooking; remove shrimp as soon as the flesh becomes opaque and pearly.
Storage and reheating
Keep at 40°F (4°C) or below and use within 2 days. Do not leave out for more than 2 hours.
Recipe card
Chilled Shrimp Cocktail
Ingredients
Method
- Prepare a large bowl of ice water. Bring water, lemon halves, bay leaves, and peppercorns to a gentle boil.
- Add shrimp and cook for 2 to 4 minutes, until pearly, opaque, and curled.
- Transfer shrimp immediately to the ice water. Chill for 5 minutes, drain well, and refrigerate.
- Mix ketchup, horseradish, lemon juice, and Worcestershire sauce. Serve the chilled shrimp over ice with the sauce.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 100 kcal |
| Protein | 15.6 g |
| Fat | 1.2 g |
| Saturated fat | 0.3 g |
| Carbohydrate (including fiber) | 6.4 g |
| Fiber | 0.3 g |
| Sugar | 3.8 g |
| Sodium | 798 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I cook the shrimp ahead?
Yes. Cook, chill, and refrigerate them up to one day ahead.
How do I serve them safely at a party?
Set the serving bowl over ice and replenish small batches from the refrigerator.
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