Chilled shrimp with sauce (Print Version)

Large shrimp served chilled with a zesty, tangy sauce for a fresh start to meals.

# Ingredient List:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# Cooking Directions:

01 - Fill a large pot with water, adding lemon slices, salt, and peppercorns. Bring to a boil.
02 - Add the shrimp to the boiling water and cook for 2 to 3 minutes until they turn pink and are just cooked through.
03 - Transfer shrimp immediately to an ice bath to halt cooking. Chill for at least 10 minutes.
04 - In a bowl, combine ketchup, horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Adjust seasoning to taste.
05 - Drain the chilled shrimp and pat dry. Arrange on a serving platter over crushed ice or lettuce leaves.
06 - Serve shrimp chilled alongside cocktail sauce, lemon wedges, and fresh parsley as garnish.

# Expert Suggestions:

01 -
  • The sauce comes together in seconds but tastes like you labored over it
  • Perfect for those nights when you want something elegant but cannot deal with actual cooking
02 -
  • Overcooked shrimp cannot be saved, watch them like a hawk and pull them the second they turn pink
  • The ice bath is not optional, without it the residual heat will keep cooking and ruin the texture
03 -
  • Add a bay leaf or splash of white wine to the boiling water for restaurant depth
  • Pat the shrimp completely dry before serving or the sauce will slide right off
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