Ingredients:

  • 1.5 lbs (680g) large shrimp (21-25 count), peeled and deveined, tail on optional
  • 6 cups (1.4L) water
  • 2 tbsp (30ml) kosher salt
  • 1 lemon, quartered
  • 2 bay leaves
  • 1 tsp (5ml) black peppercorns
  • 1 cup (240ml) ketchup
  • 2 tbsp (30ml) prepared horseradish, or to taste
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/2 tsp (2.5ml) Tabasco sauce (or other hot sauce), or to taste
  • 1/4 tsp (1.25ml) black pepper, freshly ground
  • Pinch of celery salt (optional)
  • Lemon wedges
  • Fresh parsley sprigs (optional)

Instructions:

  1. Combine water, salt, lemon quarters, bay leaves, and peppercorns in a large pot. Bring to a rolling boil.
  2. Add the shrimp to the boiling water. Cook until pink and opaque, approximately 2-3 minutes (depending on size). Be careful not to overcook!
  3. Immediately drain the shrimp in a colander and rinse with cold water to stop the cooking process. Transfer to a bowl of ice water to chill completely.
  4. In a mixing bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, Tabasco sauce, black pepper, and celery salt (if using). Stir well to combine.
  5. Taste and adjust seasoning to your liking. Add more horseradish for a stronger kick, or more lemon juice for a tangier flavour.
  6. Cover and refrigerate the cocktail sauce for at least 30 minutes to allow the flavours to meld.
  7. Arrange the chilled shrimp in serving bowls or cocktail glasses. Serve with the chilled cocktail sauce, lemon wedges, and parsley sprigs (if desired). This shrimp cocktail recipe is easy to follow.