When it comes to restaurant appetizers I don’t think anything is ordered more often than Shrimp Cocktail.
And nothing is more disappointing than getting a sad imitation of this easy to make restaurant classic.
With my tips and techniques, you’ll be making the best shrimp cocktail and cocktail sauce at home, saving lots of money and enjoying a better quality shrimp cocktail.
Chef Dennis Tip
Did you know that appetizers, desserts and drinks are where restaurants really make their money? That’s why the servers are always trying to upsell those items.
Everyone goes into a restaurant for dinner, but it’s the add-ons that drive the check up and also increase the tip to the server.
What ingredients do I need to make shrimp cocktail?
Let’s start by gathering the ingredients we need to make a Restaurant Style Shrimp Cocktail. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
What kind of Shrimp should I use to make shrimp cocktail?
The biggest issue with making a really outstanding shrimp cocktail at home and at restaurants is the type of shrimp that are used.
Believe it or not many restaurants use a precooked, shelled and deveined frozen shrimp for their shrimp cocktail. And without even mentioning the quality issues, the real problem comes in when they defrost the already cooked shrimp.
For a precooked frozen shrimp to be edible, it has to be served within minutes of thawing. The longer it sits, the worse the texture gets and the lack of flavor becomes more noticeable.
If you can’t taste the shrimp because of all the cocktail sauce you put on it, don’t waste your money.
The best shrimp to use for shrimp cocktail will be caught in the Gulf of Mexico, the Atlantic Ocean on the east coast of the US or the Pacific Coast of the US. You can get amazing shrimp from Australian waters and from parts of the European Union.
The shrimp you need to avoid like the plague will be originating in Asian, Indonesian and Indian waters. And for the most part, any shrimp that’s farmed is not a good choice.
As with everything, there will be exceptions to the rule, but for the most part, these are not the shrimp you want to eat.
What size Shrimp should I use for shrimp cocktail?
The bigger the better (within reason). I usually make shrimp cocktail out of 16-20 count shrimp. That means that you’ll get 16-20 shrimp per pound. And that includes the shell in the weight. If you can find them and want to splurge U-15 shrimp (under 15 to a pound) are the best choice. Any larger than that and they start to get a little tough.
Pink or White shrimp are preferable for shrimp cocktail. Brown shrimp are okay as they will cook up pink, but they can have a higher iodine content and more minerally taste. Not enough that most would notice, but it’s always something to be aware of.
Brown shrimp are usually used in spicier dishes or dishes with sauces.
How do I make Shrimp Cocktail?
For my recipe I used a 3 quart saucepan to cook the shrimp. The water was seasoned with Old Bay, pickling spice and a half a lemon with the juice squeezed into the water.
Bring the water to a boil and add the shrimp.
Chef Dennis Tip
Always cook the shrimp with the shells on and not deveined.
Cook the shrimp for 3-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.
If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer. A cooked shrimp should feel firm, not soft.
When the shrimp have finished cooking, drain them in a colander. DO NOT cool them in ice water! Ice water may chill them quickly, but it will also negatively affect the flavor.
Instead, add ice to a large bowl and toss the shrimp in the ice, allowing them to quickly chill. You can also use the colander for this process if it’s large enough.
After the shrimp have chilled, peel and devein the shrimp. Serve the Shrimp Cocktail on crushed ice with cocktail sauce and a lemon wedge. And get ready for rave reviews.
How do I make Restaurant Style Cocktail Sauce?
You only need a few ingredients to make cocktail sauce like your favorite seafood restaurant. And one of them is something you might never have thought to add.
Chili Sauce is the secret ingredient, and not just any chili sauce will do. Heinz Chili sauce is what turns a good cocktail sauce into an amazing cocktail sauce. If you’ve wondered why the cocktail sauce you make at home is never quite as good as when you dine out, now you know.
Mix all the ingredients together and chill for an hour or two to let the flavors develop.
*You don’t have to use chili sauce in your cocktail sauce, it will still be good without it.
More Seafood Appetizers You’ll Love!
Restaurant Style Shrimp Cocktail
Ingredients
Shrimp Cocktail
- 1 pound 16-20 count shrimp shell on
- 1 tbsp Old Bay
- 1 tbsp pickling seasoning optional
- ½ lemon
Cocktail Sauce
- ½ cup ketchup
- ½ cup Heinz chili sauce
- 2 tsp worcestershire sauce
- 3-4 tsp prepared horseradish more or less depending upon how spicy you like cocktail sauce
- 2 tsp lemon juice
Instructions
Shrimp Cocktail
- Use a 3- 4 quart saucepan to cook the shrimp. Add the Old Bay, pickling spice and a half a lemon with the juice squeezed into the water.
- Bring the water to a boil, then add the shrimp.Always cook the shrimp with the shells on and not deveined.
- Cook the shrimp for 3-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer. A cooked shrimp should feel firm, not soft.
- When the shrimp have finished cooking, drain them into a colander. DO NOT cool them in ice water! Ice water may chill them quickly, but it will also negatively affect the flavor.
- Add ice to a large bowl and toss the shrimp in the ice, allowing them to chill for 5-7 minutes. You can also use the colander for this process if it’s large enough, that way the melted water will drain out.
- After the shrimp have chilled, peel and devein the shrimp. Cooking and preparing the shrimp can be done ahead of time leaving the shrimp to continue chilling in the fridge. Don't cook the shrimp more than 8 hours ahead of time.
- Serve the Shrimp Cocktail on crushed ice with cocktail sauce and a lemon wedge.
Cocktail Sauce
- Mix the ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce in a small bowl.Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.
- Chill until needed.
Nutrition
Brianna
Shrimp cocktail is a classic for a reason! Your cocktail sauce is the best!
Ramona
I am really craving this as a snack right now and I am definitely loving the presentation! Thank you for sharing this recipe. I cant wait to make these soon!
Jamie
That cocktail sauce is so flavorful and easy to make! I love how big and juicy the shrimp is, just like in a restaurant and that old bay seasoning is a great addition!
EA Stewart
Simple and delicious! You put together a great tutorial for making shrimp cocktail. I especially enjoyed your info on choosing shrimp. Thanks for sharing!
Katie Crenshaw
These are such great tips on how to make perfect shrimp cocktail! I agree, where your shrimp comes from is important. Adding the pickling spice is brilliant.
Naiby
Thanks so much for the shrimp info! Now we’ll know what to stay clear of!
Amy Liu Dong
It such a delicious and easy dish to serve with my loved ones this weekend.
Thanks for sharing your tips with us, Chef!
Eva
Did you know that in Italy we use Marie Rose sauce for shrimp cocktail? It’s usually mild but I like to spice things up with a little sriracha to make things more interesting. Thank you for the precious cooking tips, I am the lazy one who always buys the expensive stuff – hand-peeled shrimps in brine. They are just very popular and easy to come by where I live, the best alternative to frozen shrimps. Fresh, they’re a bit rare unfortunately. But now that I know how to perfectly cook them I will definitely look for fresh next time they’re available.
Tristin
Great tip on letting us know the best areas to get your shrimp. I will be staying away from any that come from Asian, Indonesian and Indian waters!
Monica Y
We have a party coming up and I think I am going to serve this as one of our appetizers, look delicious
Sally
This is great. I will have to make it the next time I have guests over.
Swathi
This shrimp cocktail recipe looks delicious perfect treat I need to make this for this father’s day.
Kita Bryant
I have got to try this! Shrimp is one of my favorite things to snack on.
Tasheena
My family loves shrimp cocktail, I can’t wait to try this recipe.
Louisa
This is going to be perfect for my birthday this summer. Definitely trying it out
Shoma
I absolutely love Shrimp Cocktail! Thank you for all of your amazing tips!
Lynndee
I really enjoyed the shrimp cocktail that we had before. I will have to try your recipe. Looks good!
solrazo.com
Wow, such a few ingredients for a mouthwatering recipe for shrimps. Hope to try this soon Chef Dennis!
Ivan M. Jose
Thank you for this simple shrimp cocktail recipe, Chef Dennis. These are great starters or even paired with drinks.
Eileen M Loya
I love the easy to follow recipe. Thanks for the tips too. I now know how to keep the flavor in and which shrimp to choose to make the best cocktail.
MELANIE EDJOURIAN
I really do love shrimp cocktail it’s such a great and light dish. I’ll remember the ice tip next time I make this, thanks so much for that xx
Rose Ann Sales
Thanks for the tips. It’s really nice to know where to buy or what not to do when cooking shrimps.
Terri A Steffes
This dish is hands down my favorite. I have learned that Heinz ketchup is the best to use with the Heinz cocktail sauce. Winner Winner!
Ali
this is going to be perfect for our upcoming party, thanks chef Dennis! That dip looks wonderful too.
Tara Pittman
I do love shrimp. I will have to make this very soon as it looks deliciious
Amber Myers
I will have to make this for the kids. They love their shrimp. I wish I liked seafood but never got a taste for it.
Elaine
I so much agree with you – definitely one of the best appetizers to serve! My problem is that they are never enough. Even if I make them a lot more than the previous time 🙂
Richelle Escat
I’m not really good at cooking shrimps, thanks for sharing your tips!
melissa chapman
I do not cook shrimp often but it is a treat we all love. A good sauce like this and fresh shrimp would be so nice any special occasion.
Heather
Yum! Shrimp cocktail is one of my favorite appetizers when we go out.
Paige
I love these recipes! I learn something new with every email. Thank you❤️
Katie Youngs
Classic and delicious.
Raquel
This looks perfect as a summer appetizer! Thank you for the tips on selecting shrimp too!
Amanda
This was the perfect snack for our at-home happy hour tonight! So simple but still feels a touch fancy.
Emily Flint
Well, now I need a shrimp cocktail ASAP! I love, love, love to order these at restaurants and now I can make it at home!
Desicart
Very nice recipe. We have to try. So easy, flavorful and delicious.