New this month
Chef John's Shrimp Cocktail

Chef John's Shrimp Cocktail

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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 47.7 g
  • 95%
  • Cholesterol:
  • 345 mg
  • 115%
  • Sodium:
  • 1376 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
  2. Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
  3. Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 31
Most helpful
Most positive
Least positive
Newest

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.

This is exactly like you would expect from a high end seafood restaurant. I know, I worked in one for many years and this is EXACTLY like we would serve our customers! The cocktail sauce is s...

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 per...

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 c...

Fabulous. I haven't had any tarragon on hand yet but look forward to throwing that into the mix as directed sometime soon...and maybe trying fresh dill come garden time - thanks Chef John!

So happy I found this recipe . It gave the shrimp much more flaver.

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 liq...

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 mi...

Other stories that may interest you