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Shrimp hanging over the edge of a square bowl with cocktail sauce in the center and lemon wedges in between. Hand dipping one piece of shrimp into sauce.

Poached Shrimp Cocktail Recipe

Recipe by: Erin
Tender poached shrimp with a zingy cocktail sauce is an elegant yet simple appetizer.
5 from 5 votes
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 12
Calories 103 kcal

Ingredients
  

Shrimp

  • 2 pounds jumbo easy-peel shrimp (16-20 count per pound)
  • 3 quarts water
  • ½ teaspoon salt
  • 8 whole peppercorns
  • ½ lemon
  • 2 garlic cloves
  • 1 bay leaf

Cocktail Sauce

  • 1 cup ketchup
  • ¼ cup creamy horseradish sauce
  • 1 teaspoon Worcestershire
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 2-3 dashes hot sauce

Instructions
 

Poaching the Shrimp

  • Thaw the frozen shrimp in the refrigerator, or under running water for 5 minutes.
  • Remove the peel, leaving the tail on.
  • Bring water to a boil in a large stock pan.
  • Add salt, peppercorns, lemon and bay leaf. Reduce heat to low and simmer for 15 minutes.
  • Add the shrimp. Turn off the heat and cover the pan with a lid for 5 minutes, or until the shrimp is opaque.
  • Drain the water and refrigerate shrimp until ready to serve.

Preparing the Cocktail Sauce

  • In a small bowl, mix ketchup, horseradish, Worcestershire, lemon juice, and hot sauce.
  • Taste and adjust seasonings to your preference.
  • Refrigerate until ready to serve.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 904mg | Potassium: 146mg | Fiber: 1g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 2mg
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