How to Make a Zesty Shrimp Cocktail

TL;DR: Learn to prepare a classic shrimp cocktail with high-quality ingredients and simple, effective techniques from Chef Andrew Wilkinson. This holiday favorite is surprisingly easy to make at home with the right tips and homemade cocktail sauce.

Main Points:

• Use sustainably sourced, high-quality shrimp for best results.
• Cooking technique: Boil shrimp with shells on to enhance flavor and texture.
• Homemade cocktail sauce with simple ingredients for a perfect pairing.
• Serving suggestions include keeping tails on for easy handling and pairing with German Riesling.
• Shrimp should be served chilled and on ice to maintain freshness.

If you're anywhere near my age, you'll remember going to restaurants and supper clubs with your parents, where one of the most elegant appetizers you could order was the shrimp cocktail.

There's nothing like a crisp, chilled shrimp paired with zesty cocktail sauce, especially during the holiday season. I wanted to share one of my favorite cocktail shrimp recipes so you can bring this festive dish into your home for the holidays, or any special occasion.

You might be surprised by how easy shrimp cocktail is to make. That said, if you prefer to cook along with a video, check out this step-by-step tutorial showing my Perfect Shrimp Cocktail recipe using North Coast Naked Raw Shrimp.

Ingredients Needed for this Shrimp Cocktail Recipe

Before we start cooking, let's talk about the ingredients for this shrimp cocktail recipe. It’s absolutely vital to cook with the freshest ingredients possible with a recipe as pared down as this. After all, the shrimp is the star of the show!

Shrimp cocktail demands high-quality, sustainably sourced shrimp. I like to use Naked 'EZ Peel' Shrimp, which comes deveined and with the shell on.

North Coast Seafoods Naked Shrimp has a naturally-clean flavor profile and crisp texture. The most important part about this shrimp is that it contains absolutely no chemicals, no artificial preservatives, and no antibiotics... it's just pure shrimp of the freshest quality.

Naked Shrimp is 4-Star Certified Sustainable by the Best Aquaculture Practices (BAP), which is the highest rating possible. This means that every step of the process is carefully monitored to ensure the highest quality, best tasting, responsibly sourced shrimp.

Order Shell-On Naked Shrimp delivery

How to Cook Shrimp for Shrimp Cocktail

Choosing the right technique for cooking the shrimp is just as vital for achieving a delicious appetizer as sourcing fresh, high-quality shrimp. 

When preparing shrimp cocktail at home, always opt for shell-on shrimp. Why? The shell enhances flavor and prevents the shrimp from soaking up excess water, preserving their ideal texture. As the shrimp cook, the shell imparts its rich, briny essence, elevating the taste to a whole new level. It's a simple step that makes a huge difference!

Here Are 5 Tips for Cooking Shrimp Cocktail:

1. Season the water: I season my water with kosher salt and a little secret weapon…white vinegar. Just a splash is going to season and acidulate the water – enhancing the shrimp’s flavor beautifully.
2. Test doneness: How do you know when your shrimp is perfectly cooked? Test doneness by carefully removing a shrimp from the pot using a kitchen cloth. Make a small along the back and look for any translucence or shininess. If it still looks shiny, return it to the pot for another 30 seconds. If it's opaque and white throughout, it's ready to serve!
3.  Once cooked, shock the shrimp in an ice bath: This will immediately stop the cooking process, helping you avoid overcooking your shrimp. It will also rapidly chill your shrimp so they will be ready to serve.
4. Peel your shrimp as close to serving time as possible: This will ensure the shrimp retain their moisture and juiciness. After peeling, keep your shrimp covered to prevent them from drying out.
5. Serve your shrimp on ice: This recipe is best enjoyed chilled. Plus, the ice will keep the shrimp cold and safe to eat.

Watch our How to Make a Classic Shrimp Cocktail video for easy-to-follow cooking instructions.

How to Make Homemade Cocktail Sauce

Of course, no shrimp cocktail recipe is complete without cocktail sauce. This sweet and spicy sauce is the perfect complement to refreshing shrimp.

While there’s nothing wrong with store-bought sauce, you might be surprised at just how easy it is to create your own.

All you need is:

• Rotel tomatoes
• Chili sauce
• Horseradish
• Extra virgin olive oil (EVOO)
• Worcestershire sauce
• Tomato paste
• Tabasco

Watch our Instagram video to see how to make your own sauce. Essentially, all you need to do is throw everything into a food processor to combine and slightly puree the mixture. Presto!

If you want to try a slightly spicier shrimp cocktail, check out this Mexican-inspired shrimp recipe. Or explore more seafood recipes in North Coast Seafoods’ “In the Kitchen” Blog!

Shrimp Cocktail Suggestions:

For the final touches on your recipe, here are my additional serving suggestions to wow your guests.

1. Leave the tails on ti serve as a convenient “handle” for your guests.
2. Serve your shrimp cocktail in a festive dish. I always use my grandmother's pedestal dish, which was her most special dish. She always served shrimp cocktail in it because, at the time, shrimp cocktail was considered one of the most elegant appetizers. Making individual portions? Try arranging a few shrimp each into small bowls so each guest can grab-and-go.
3. For serving size, plan on about three to six shrimp per guest.
4. Try pairing your shrimp with a German Riesling. Its subtle sweetness balances the acidity of the cocktail sauce beautifully.

You can't go wrong with a classic shrimp cocktail. This recipe is always useful to have in your culinary arsenal; not only during the holidays. Your friends and family will thank you for being the one to bring the best shrimp cocktail.

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On the hunt for more great frozen shrimp recipes? Here's my Classic Shrimp Scampi recipe, or try my Beer Battered Naked Shrimp with Rosemary Lemon Aioli.

Shrimp Cocktail FAQS:

• Is it better to boil or steam shrimp for shrimp cocktail? Steaming is gentler on seafood, but boiling allows you to season the water, infusing the shrimp with more flavor.
• What is the best type of shrimp to use for a shrimp cocktail? Large or jumbo shrimp are ideal for shrimp cocktails because they are easier to eat and make for an impressive presentation. Keep in mind that shrimp shrink slightly when cooked. Look for frozen shrimp that are labeled as "jumbo" or "large."
• How do I peel and devein shrimp? To peel shrimp, start by pulling off the head (if you purchased head-on shrimp). Then, peel away the shell from the underside and remove the tail if desired. To devein, make a shallow cut along the back of the shrimp and pull out the dark vein with a knife or toothpick. For convenience, consider buying shrimp that are already deveined.
• Why is my shrimp cocktail watery? This can happen if the shrimp were overcooked or not dried properly before serving.
• Is shrimp cocktail raw or cooked? Cooked.
• What goes well with shrimp cocktail? Classic accompaniments for shrimp cocktail include cocktail sauce, hot sauce, lemon wedges, parsley, and even a sprinkle of salt and pepper. For a wine pairing, Riesling complements the flavors beautifully.
• What are some variations of shrimp cocktail sauce? For a twist, you can add avocado, lime juice, and cilantro to create a Mexican-inspired sauce, or mix in mango and chili for a tropical version. Some like to add a splash of vodka or brandy for a unique touch.
• Is a shrimp cocktail healthy? One large shrimp has about 7-8 calories so a serving of 3-4 shrimp is about 21-32 calories, making shrimp cocktail a healthy, low-calorie Hors d’oeuvre.

Do you have any questions about cooking shrimp? I'd love to hear from you through our Contact page or on social media. Tag @NorthCoastSeafoods to get featured.

About Chef Andrew Wilkinson

Chef Andrew Wilkinson was classically trained at The Culinary Institute of America and went on to become an assistant instructor and a member of the U.S. Culinary Olympic Team in 1984 and 1988. He worked as a chef in New York City and gained international experience at the 3-star Kur Hotel Traube Tonbach in Germany and opened a restaurant in Japan.

Andrew later became Executive Chef at the Rainbow Room in Manhattan before joining Skipjack’s Seafood Restaurant Group in Boston and settling at North Coast Seafoods in 2013.

In 2016, he launched the "Real Food for Healthier Kids" program with the support of North Coast Seafoods, delivering responsibly caught, local, kid-friendly seafood to schools across New England.

Andrew now focuses on developing plant-based items using Sugar Kelp, locally grown in his home state of Maine, and offered through North Coast Seafoods.

The most important things in Chef Andrew's life, family and cooking, have always intersected.

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