Shrimp Cocktail with Cocktail Sauce

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Shrimp Cocktail with Cocktail Sauce is an easy, classic recipe that’s a must for any party appetizer. These are so good you can never get enough of them!

Anyone else dreaming of an endless shrimp cocktail dispenser? Don’t worry, you don’t need to wait to get into The Good Place to make your dreams come true. We’re big shrimp fans at The Stay At Home Chef and have crafted this Shrimp Cocktail with Cocktail Sauce recipe just for you.

Shrimp Cocktail is a classic old-fashioned recipe that never goes out of style. There are some things you just can’t mess with, and cocktail shrimp is one of them. If you must, call us purists when it comes to certain foods. We proudly call this recipe the best! Bring it to your next party as an appetizer and everyone will be begging for more!

Can I make Shrimp Cocktail ahead of time?

Yes! Not only is this recipe delicious, it’s super easy! Make the Shrimp Cocktail 24 hours in advance, just make sure to refrigerate until ready to serve.

How to peel and develop shrimp:

Shrimp can be purchased in many forms. If you bought your shrimp raw in the shell, they will need to be peeled and most likely also gutted. With a sharp knife, make a 1/4-inch cut on the back (outer edge of the curve) of the raw shrimp. This cuts into the shell and allows it to slide off easily, exposing the veins (if any). If there are black visible veins, use the tip of a knife to gently remove them from the shrimp and discard. After removing the veins, you can immediately peel the shrimp or leave them to cook, which will add even more flavor. Whatever you decide to do, the peel should slide off easily with a gentle tug. Peel off any remaining husks and discard or save and freeze for future seafood stocks.

Veined and Deveined:

The veins are the intestinal tubes of the shrimp that run along the back of the shrimp. Not every shrimp has visible veins. We prefer the gutted prawns as it’s a bit off-putting to see the veins and it can be a little gritty. You can gut the shrimp yourself, or you can buy already gutted shrimp at your local grocery store. However, there is no harm in eating shrimp with veins, whether or not to remove the veins depends entirely on personal preference.

Shrimp cocktail hanging in a glass.

Storage Instructions:

Cocktail shrimp need to be refrigerated in an airtight container and are safe to eat up to 3-4 days after cooking.

If you liked this recipe, you might be interested in these other delicious appetizer recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A glass of shrimp cocktail.

Shrimp Cocktail with Cocktail Sauce is an easy, classic recipe that’s a must for any party appetizer. These are so good you can never get enough of them!

Preparation time 15 minute

total time 15 minute

raw material


  • 1 pound raw shrimp
  • 1 Moderate lemon
  • 1 tablespoon Salt
  • 1 teaspoon whole black peppercorns

cocktail sauce

  • 1 cup ketchup or chili sauce
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1-2 dash Tabasco Sauce


  • Wash the shrimp and set aside. Once the shrimp are cooked, fill a separate bowl with 4 cups ice and water.

  • Shrimp gutted. Using kitchen shears or a matching knife, make a 1/4-inch deep incision on the back of the shrimp. Use the tip of a knife or a toothpick to pull out the black veins. Not all shrimp have black veins and this is nothing to worry about. Keep the shells in the cooking for maximum flavor.

  • Fill a small pot or large saucepan with water. Squeeze the lemon juice into the water and add the lemon itself. Season the water with salt and black peppercorns. Bring to a boil over high heat.

  • When it boils, add the shrimp. Cook 2 to 2 1/2 minutes, until shrimp are pink and no longer translucent. Drain the shrimp and immediately transfer to the prepared ice water to stop the cooking process and cool quickly. Remove the skin of the shrimp. Refrigerate cooked shrimp until ready to serve.

  • For the cocktail sauce, in a small bowl, whisk together tomato sauce (or hot sauce), lemon juice, Worcestershire sauce, horseradish, and 1 to 2 drops of Tabasco. Chill in the refrigerator until ready to serve.

  • Serve the shrimp cold with the cocktail sauce.


Raw shrimp are usually sold with the shell and tail, which may sometimes include the head and legs. It needs to be gutted before cooking, which is a quick process. You can also shell the shrimp at the same time. We prefer to leave the crust on while cooking as it adds more flavor. Once removed, the shells can be stored frozen and used to make seafood soup or stock.
Shrimp tails can be removed for serving, if desired. For shrimp cocktails, the tail itself is a nice little handle that is usually left on.
*Nutrition information provided for this recipe is based on a 1 lb whole serving of shrimp with cocktail sauce. How much one eats depends on the individual.

Calories: 799kcal | carbohydrate: 85G | protein: 98G | fat: 7G | Saturated fat: 1G | cholesterol: 1143mg | sodium: 12914mg | Potassium: 1562mg | fiber: 5G | sugar: 59G | Vitamin A: 1231unit | Vitamin C: 115mg | calcium: 762mg | iron: 13mg

Shrimp Cocktail with Cocktail Sauce