If you’re looking to take your appetizer game up a notch, this poached shrimp cocktail is a fantastic choice. Juicy, plump shrimp are gently poached in a flavorful broth of white wine, bay leaves, lemon, and spices, then quickly chilled in an ice bath for the perfect tender texture. Paired with a zesty, homemade cocktail sauce with just the right kick from horseradish and celery salt, this classic shrimp cocktail is as elegant as it is delicious. It’s simple to make but impressive enough for any gathering—from a casual get-together to a special celebration.
Every New Year’s Eve, my family and I celebrate with a big platter of shrimp cocktail—it’s become a tradition. We love the juicy, tender shrimp poached in a fragrant mix of lemon, bay leaves, and white wine. Paired with our favorite cocktail sauce, it’s the perfect appetizer to kick off the festivities and brings back memories of past celebrations each time.
Looking for more? Try my Shrimp Cocktail Cups, Shrimp Pitas, Chinese Coconut Shrimp, and Garlic Butter Shrimp Pasta.
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🌟 Why You'll Love this Recipe
- Easy to prepare: With just a few steps—creating a simple poaching liquid, gently cooking the shrimp, and chilling them in an ice bath—this recipe is both approachable and perfect for any level of cooking experience.
- Bright, fresh flavors: The combination of lemon juice, bay leaves, and white wine in the poaching liquid infuses the shrimp with subtle but vibrant flavors that pair beautifully with the tangy, horseradish-spiked cocktail sauce.
- A classic crowd-pleaser: From New Year’s Eve gatherings to summer barbecues, this shrimp cocktail recipe is always a hit and fits in at any occasion, making it a go-to appetizer you can rely on year-round.
🥘 Ingredients
- Shrimp: For this recipe, fresh, shell-on shrimp are ideal—they retain a juicy, tender texture during poaching and make for a more flavorful shrimp cocktail. Look for shrimp labeled as “jumbo” or “large” at your grocery store, as they hold up well to the poaching process and offer a satisfying, plump bite. Peel and devein the shrimp, leaving the tails on for easy handling.
- Kosher Salt: Divided in the recipe, kosher salt is used to season the poaching liquid and the ice bath, ensuring every layer of the dish is well-seasoned. Kosher salt dissolves well in water and has a milder taste than table salt, making it perfect for bringing out the shrimp’s natural sweetness without overpowering it.
- Lemon: Both fresh lemon halves for the poaching liquid and lemon juice in the cocktail sauce provide bright acidity that enhances the shrimp’s delicate flavor. Lemon wedges are also ideal for serving, adding a refreshing squeeze of citrus that balances the cocktail sauce’s tangy kick.
- Bay Leaves: Bay leaves add an aromatic, slightly earthy note to the poaching liquid, giving the shrimp a subtle depth of flavor. Use whole bay leaves for easy removal before straining the broth; they pair beautifully with the wine and peppercorns.
- Dry White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a light acidity and a hint of sweetness to the poaching liquid. It infuses the shrimp with delicate, savory undertones and enhances the overall flavor profile of the dish.
- Whole Peppercorns and Coriander Seeds: These spices provide a subtle warmth and mild spice to the poaching liquid. Whole peppercorns and coriander seeds are ideal here, adding a hint of complexity without overpowering the shrimp. Strain them out after simmering to keep the broth smooth and refined.
- Onion: Sliced onion rounds out the flavors in the poaching liquid, adding a gentle sweetness that complements the other aromatics. As it cooks, the onion infuses the liquid, enhancing the shrimp’s overall taste with a subtle, savory note.
- Cocktail Sauce Ingredients: Ketchup forms the base of this classic cocktail sauce, bringing sweetness and tang, while horseradish provides a zesty kick. Celery salt, Tabasco, gin, and fresh lemon juice add layers of flavor and a little heat, creating a balanced, bold sauce that pairs perfectly with the poached shrimp.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Cocktail Sauce: In a small bowl, combine 1 cup of ketchup, 2 ½ teaspoons of drained horseradish, ½ teaspoon of Tabasco, 1 teaspoon of gin, ½ teaspoon of celery salt, and 1 tablespoon of fresh lemon juice. Stir well to blend, then chill in the refrigerator until ready to serve. Just before serving, add 1 tablespoon of minced parsley for freshness.
Make the Poaching Liquid: In a large pot, pour in 8 cups of cold water. Add 1 tablespoon of kosher salt, 1 cup of dry white wine, 1 tablespoon of whole peppercorns, 1 tablespoon of coriander seeds, 2 bay leaves, 1 sliced onion, and 1 lemon halved. Bring the mixture to a rolling boil over high heat, then reduce to a simmer. Let it cook uncovered for 20 minutes to allow the flavors to develop fully.
Strain the Poaching Liquid: Remove the pot from heat and let the poaching liquid sit for an additional 30 minutes to intensify. Strain the liquid through a fine sieve into a fresh pot, discarding the solids, so you have a smooth, flavorful broth for poaching.
Poach the Shrimp: Bring the strained poaching liquid back to a rapid boil, then immediately remove from heat. Add 1 pound of peeled and deveined shrimp (tails on) to the pot, then cover and let them poach for about 3 minutes. The shrimp should turn opaque and just firm to the touch.
Prepare the Ice Bath: While the shrimp poach, fill a large bowl with cold water, ice, and the remaining 2 tablespoons of kosher salt. This ice bath will stop the cooking and help firm up the shrimp.
Chill the Shrimp: Using a slotted spoon, transfer the poached shrimp directly to the ice bath. Let them chill until completely cold and firm, about 3 minutes, to ensure a perfect texture.
Serve: Arrange the chilled shrimp on a platter with lemon wedges and a small bowl of the cocktail sauce. This step completes your shrimp cocktail, ready to enjoy!
👩🏼🍳 Tips & Notes
- Fresh Shrimp Only: For the best shrimp cocktail, use fresh, shell-on shrimp rather than frozen or pre-cooked options. Fresh shrimp have a delicate, sweet flavor and a tender, juicy texture that really shines in this recipe. Ask your grocery store or fishmonger for high-quality, raw shrimp.
- Optimal Poaching Liquid: Adding dry white wine, bay leaves, whole peppercorns, and lemon to the poaching liquid creates a flavorful base that subtly infuses the shrimp. This step gives the shrimp a more complex taste compared to boiling in plain water.
- Chill Quickly for Best Texture: After poaching, transferring the shrimp to an ice bath stops the cooking immediately, preserving the shrimp’s tender, plump texture. This quick-chill method also makes sure the shrimp are cold and ready to serve without becoming rubbery.
- Homemade Cocktail Sauce: Making your own cocktail sauce with fresh lemon juice, celery salt, and horseradish elevates the flavor beyond store-bought versions. The balance of tangy, spicy, and slightly sweet notes pairs perfectly with the poached shrimp, making each bite delicious.
- Prepare in Advance: To save time, you can prepare the cocktail sauce a day ahead and refrigerate. The shrimp can also be poached and chilled a few hours before serving—perfect for parties or events where you want to do most of the prep in advance.
📖 Substitutions & Variations
Different Shrimp Sizes: If you prefer smaller or larger shrimp, adjust the poaching time slightly to ensure tender, juicy shrimp. For example, jumbo shrimp may need an extra minute, while smaller shrimp cook faster, so keep an eye on them.
No Wine Option: If you’d rather skip the wine, substitute an equal amount of vegetable or seafood broth for a similar depth of flavor in the poaching liquid. This keeps the broth flavorful without the wine’s acidity.
Spicy Cocktail Sauce: For a bolder cocktail sauce, add an extra dash of your favorite hot sauce or increase the horseradish for more heat. You can also try adding a pinch of celery seed or a splash of Worcestershire sauce to the sauce for a bit more complexity.
Citrus Twist: For a refreshing variation, swap the lemon in the poaching liquid with lime or even a bit of orange zest to create a unique citrus flavor that complements the shrimp.
Chilled Herb Garnish: Sprinkle fresh herbs like dill or basil over the poached shrimp before serving for an herbal twist. This adds a fresh, summery note that pairs beautifully with the chilled shrimp and cocktail sauce.
Cocktail Sauce with Japanese Flavors: For a fusion twist, add a small amount of yuzu kosho (a Japanese fermented chili paste) to the cocktail sauce. This brings in a unique spicy-citrus flavor that enhances the shrimp’s taste without overpowering it.
🍴 Serving Suggestions
Wine Pairing: Pair this poached shrimp cocktail with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. The bright acidity complements the lemon and white wine flavors in the poached shrimp and balances the tanginess of the cocktail sauce. A dry Champagne or sparkling wine also makes a festive pairing, perfect for special occasions.
Serve as a Light Starter: This shrimp cocktail is a classic appetizer for any seafood spread. Serve it alongside crab cakes, oysters, or a chilled seafood salad for an impressive start to a coastal-inspired dinner.
Perfect for Holidays and Gatherings: Poached shrimp cocktail is a crowd-pleaser at holiday gatherings or special celebrations like New Year’s Eve. Arrange the shrimp around a large bowl of ice water or an ice platter to keep them chilled and fresh during the party, and add lemon wedges for a refreshing burst of flavor.
Add to a Seafood Tower: For a luxurious presentation, add the shrimp cocktail to a seafood tower with other chilled seafood items like lobster tails, crab claws, and mussels. The shrimp’s plump texture and bold cocktail sauce add variety and make the platter feel indulgent.
Pair with a Light Salad or Bread: Serve this shrimp cocktail with a side of crusty bread for dipping in any extra cocktail sauce and a simple green salad with a lemon vinaigrette. The fresh, crisp salad complements the flavors without overpowering the shrimp.
💭 Recipe FAQs
No, fresh shrimp are highly recommended for this recipe as they offer the best flavor and texture. Fresh shrimp tend to be more tender and juicy, making a big difference in the final dish. If you can, look for fresh, shell-on shrimp at the grocery store for a truly flavorful shrimp cocktail.
No, fresh shrimp are highly recommended for this recipe as they offer the best flavor and texture. Fresh shrimp tend to be more tender and juicy, making a big difference in the final dish. If you can, look for fresh, shell-on shrimp at the grocery store for a truly flavorful shrimp cocktail.
🥣 Storage & Reheating
Storage: Store leftover poached shrimp in an airtight container in the refrigerator for up to 2 days. Keep the cocktail sauce separate in a sealed container to maintain freshness.
Reheating: To preserve the shrimp’s texture, avoid reheating, as poached shrimp are best served chilled. If you prefer them warm, you can quickly warm the shrimp in hot (not boiling) water for 1-2 minutes. Be careful not to overheat, as this may make the shrimp rubbery.
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🥗 Pairing Recommendations
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📋 Recipe
Poached Shrimp Cocktail (with Gin Cocktail Sauce)
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Equipment
- Large pot
- Slotted spoon
- Large bowl
- Small bowl
- Fine sieve
- Knife
Ingredients
- 1 cup ketchup
- 2 ½ teaspoons horseradish drained
- ½ teaspoon Tabasco
- 1 teaspoon gin
- ½ teaspoon celery salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley minced
Shrimp Poaching Liquid
- 8 cups cold water
- 3 tablespoons kosher salt divided
- 1 cup dry white wine
- 1 tablespoon whole peppercorns
- 1 tablespoon coriander seeds
- 2 bay leaves
- 1 onion sliced
- 1 lemon halved
- 1 pound fresh shrimp peeled and deveined, tails on
Instructions
- Prepare the Cocktail Sauce: In a small bowl, combine ketchup, horseradish, Tabasco, gin, celery salt, and lemon juice. Mix well, then refrigerate until ready to serve. Stir in minced parsley just before serving. (Tip: The cocktail sauce can be made up to a day in advance and stored in the refrigerator to save time on the day you plan to serve.)
- Create the Poaching Liquid: In a large pot, combine cold water, 1 tablespoon of kosher salt, white wine, peppercorns, coriander seeds, bay leaves, sliced onion, and halved lemon. Bring to a rolling boil over high heat, then reduce heat and let simmer uncovered for 20 minutes to allow flavors to develop.
- Strain and Prepare for Poaching: Remove the pot from heat and let the poaching liquid sit for an additional 30 minutes to intensify flavors. Strain the liquid through a fine sieve into a fresh pot, discarding the solids.
- Poach the Shrimp: Bring the strained poaching liquid to a rapid boil, then remove from heat. Add the shrimp to the pot, cover, and let them poach for about 3 minutes until tender and opaque.
- Chill the Shrimp: Fill a large bowl with cold water, ice, and the remaining kosher salt. Using a slotted spoon, transfer the poached shrimp to the ice bath. Let them chill in the ice bath until cold and opaque, about 3 minutes.
- Serve: Arrange the chilled shrimp on a platter with lemon wedges and serve with the chilled cocktail sauce on the side. (For events, you can chill the poached shrimp in the refrigerator after the ice bath and serve when ready.)
Notes
- For the best shrimp cocktail, use fresh, shell-on shrimp to maintain a plump and juicy texture.
- This poaching method, with a flavorful poaching liquid and an ice bath, creates perfectly poached shrimp that have a delicate texture.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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