Perfect Shrimp Cocktail Platter Recipe
An easy and elegant shrimp cocktail platter featuring tender poached shrimp and a tangy horseradish cocktail sauce, perfect for entertaining and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 ½ pounds large shrimp (16–20 count), peeled and deveined, tails on (fresh or thawed if frozen)
- 4 cups water
- 1 lemon, sliced
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon kosher salt
- Ice cubes (for ice bath)
- ½ cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for garnish)
- Fresh parsley sprigs (for garnish)
- Ice or crushed ice (to keep shrimp chilled on the platter)
Instructions
- Prepare the poaching liquid by combining 4 cups water, lemon slices, smashed garlic cloves, bay leaf, and kosher salt in a large pot. Bring to a gentle simmer over medium heat for about 5 minutes.
- Add the shrimp to the simmering liquid and cook until pink and opaque, about 2-3 minutes. Shrimp should curl into a loose ‘C’ shape.
- Using a slotted spoon, immediately transfer the shrimp to a large bowl filled with ice water to stop the cooking. Let chill for 5 minutes.
- Remove shrimp from ice bath and pat dry gently with paper towels.
- Make the cocktail sauce by whisking together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using) in a mixing bowl. Season with salt and pepper to taste.
- On a chilled serving tray, spread a layer of crushed ice or ice cubes. Arrange shrimp neatly around small bowls or ramekins filled with cocktail sauce.
- Garnish the platter with lemon wedges and fresh parsley sprigs.
- Serve immediately, keeping the platter chilled until ready to serve.
Notes
Do not overcook shrimp to avoid rubbery texture; shrimp should curl into a loose ‘C’ shape. Use an ice bath immediately after cooking to stop carryover heat. Adjust horseradish in cocktail sauce to taste. Keep platter chilled until serving. Cocktail sauce can be made up to 5 days ahead and stored refrigerated.
Nutrition
- Serving Size: Approximately 4-5 la
- Calories: 150
- Sugar: 8
- Sodium: 600
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 10
- Protein: 20
Keywords: shrimp cocktail, appetizer, seafood, cocktail sauce, easy entertaining, party food, elegant appetizer