Recipe by Chef John
"Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce."
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garlic, peeled and bruised
seafood seasoning (such as Old Bay®)
whole black peppercorns
hot sauce, or to taste
shell-on deveined jumbo shrimp
This was a fantastic way to season up shrimp. I've never done this before and now I will always season like this. Perfect flavor and the recipe was right on.
Thank you so much! Only way I will prepare shrimp cocktail from now on! Only change I made was adding a little dried tarragon instead of fresh. I didn't have fresh. The shrimp were cooked perfectly and the sauce is the best ever! So good!
This was fantastic! I have made shrimp cocktail a few times but it was missing "something". This recipe hit the nail on the head for us and was most like what you order in a restaurant. Only change made was I did not have the tarragon so I subbed oregano. Perfection!
this was super delicious.. i loved the poaching liquid.. it was something very different than what i'm used to as i normally saute or grill my shrimp.. i used smaller shrimp so it only took 2 minutes to cook.. had to sub dried tarragon for fresh but followed everything else.. we also really liked the cocktail sauce and found it to be like the stuff you get at the restaurants.. the only modification for the cocktail sauce was using Chili Sauce Recipe (on this site) for the chili sauce.. i usually make my cocktail sauce more spicy and pungent, but this was a nice change of pace.. ty for the recipe
This is pure yumminess. I followed it exactly with the exception of one thing, my shrimp was peeled. We have this weekly now, makes a cool light summer meal.
Outstanding! The poaching liquid was very creative Chef John (reminded of a crab boil of sorts) and the cocktail sauce...better than restaurant style because it is homemade. For the poaching liquid I like others did not have terragon so I substituted basil and oregano. Overall, delicious and easy peasy!
My first time ever bothering to make my own shrimp cocktail and this was amazing! Even with the hijacks of using dried tarragon and ground black pepper. Son and husband loved.
I have tried a few different recipes for cocktail shrimp and this is the best so far! The cocktail sauce was excellent as well, I'm not a fan of spicy food but this has a GOOD kind of kick to it....all my guests were pleased and the platter was empty fast!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp Cocktail
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 306
** Calories from Fat: 38
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