Go Back
–+ servings
Platter of vibrant red jumbo shrimp cocktail served with a zesty horseradish sauce, showcasing the rich color from the Maillard-Shell Infusion.

Ultimate shrimp cocktail recipe

Rebecca Blumer
Snappy, chilled shrimp poached in a shell-infused court bouillon, served with a punchy lemon-horseradish cocktail sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine American
Servings 8 Servings
Calories 190 kcal

Equipment

  • large bowl
  • Medium pot
  • Fine mesh strainer
  • Instant-read thermometer
  • Slotted spoon
  • Rimmed baking sheet
  • Airtight container

Ingredients
 

For the Shrimp

  • 2 pounds (900 g) large or jumbo shrimp shells removed (except for tail portion) and reserved, deveined if desired
  • 2 tablespoons kosher salt plus 1 teaspoon (28 g) total, divided
  • 1 teaspoon kosher salt divided (from the 2 tablespoons plus 1 teaspoon total)
  • 1/2 teaspoon baking soda
  • 2 quarts water divided (1.9 L)
  • 2 cups dry white wine 480 ml
  • 2 ribs celery diced
  • 1 medium yellow onion diced
  • 1 fennel bulb diced (optional)
  • 3 medium cloves garlic smashed
  • 1 (2-inch) knob fresh ginger peeled and thinly sliced
  • 2 sprigs fresh tarragon (optional)
  • 2 sprigs flat-leaf parsley
  • Fresh juice of 1 lemon

For the Cocktail Sauce

  • 1/2 cup ketchup 120 ml
  • 2 tablespoons store-bought or homemade preserved horseradish plus more to taste (30 g)
  • 1 tablespoon fresh juice from 1 lemon 15 ml
  • 1/2 teaspoon ground coriander seed (optional)
  • 1/4 teaspoon granulated garlic (optional)
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

Brine the shrimp for better texture

  • In a large bowl, toss shrimp with 1 teaspoon kosher salt and baking soda until evenly coated.
  • Transfer to refrigerator until thoroughly chilled, about 30 minutes (shrimp should look slightly translucent and feel a touch tacky).

Build the shell-infused court bouillon

  • Meanwhile, in a medium pot, combine 1 quart water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt.
  • Add reserved shrimp shells, then bring to a simmer over medium heat (gentle bubbles and fragrant steam).
  • Lower heat and gently simmer for 20 minutes.
  • Strain out and discard solids and return broth to pot, then add remaining 1 quart cold water (to quickly lower the temperature of the broth).

Poach precisely, then chill fast

  • Add shrimp to pot with broth and set over medium-high heat.
  • Cook, stirring occasionally, until temperature reaches 150°F on an instant-read thermometer and shrimp are just cooked through; adjust heat so temperature does not go much over 150°F.
  • Watch for shrimp that curl into a “C” shape; a tight “O” usually means overcooked.
  • Using a slotted spoon, transfer shrimp to a rimmed baking sheet, spreading them in an even layer.
  • Transfer to refrigerator until shrimp are cool, then transfer to an airtight container and continue to refrigerate until thoroughly chilled, at least 30 minutes.

Mix the cocktail sauce and serve

  • For the Cocktail Sauce: In a medium bowl, whisk together ketchup, horseradish, lemon juice, and ground coriander and garlic if using. Season with salt and pepper.
  • Spoon cocktail sauce into a small bowl and serve with the chilled shrimp alongside.

Notes

Keep tails on for easy dipping, and stop cooking at 150°F for the best “snap-crisp” texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 190kcalCarbohydrates: 6gProtein: 22gFat: 4gSaturated Fat: 1gCholesterol: 210mgSodium: 820mgPotassium: 260mgFiber: 0.5gSugar: 4gVitamin A: 120IUVitamin C: 6mgCalcium: 80mgIron: 2.2mg
Keyword cocktail sauce, court bouillon, horseradish, poached shrimp, shrimp cocktail
Tried this recipe?Let us know how it was!