This delicious and easy shrimp cocktail is a classic recipe from Martha Stewart, perfect for parties, appetizers, or a light seafood treat. The shrimp are tender and juicy, cooked in a flavorful broth, then served chilled with a zesty homemade cocktail sauce. Quick to prepare and made with simple ingredients, it’s an effortless yet elegant dish!
Recipe Ingredients:
Shrimp
- 2 pounds large shrimp (16-20 count), peel on
- 2 large carrots, scrubbed but not peeled, cut into thirds
- 1 stalk celery with leaves, cut into thirds
- 4 sprigs thyme
- ½ teaspoon whole peppercorns
- 1 tablespoon kosher salt
- 2 lemons
Cocktail Sauce
- ¾ cup ketchup
- 1 tablespoon fresh lemon juice
- 1 to 3 tablespoons fresh horseradish or prepared horseradish
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco (optional)
How To Make Shrimp Cocktail?
- Prepare an Ice Bath: Cover a rimmed baking sheet with ice to cool the shrimp later.
- Boil the Flavourful Broth: In a large stockpot, combine 12 cups / 2.8L water, carrots, celery, thyme, salt, and peppercorns. Cut one lemon in half, squeeze the juice into the pot, and drop in the rind. Slice the remaining 1½ lemons into wedges and set aside for serving.
- Cook the Shrimp: Bring the water to a boil, then add the shrimp. Cover the pot, remove from heat, and let the shrimp stand for 3 to 5 minutes, until they turn bright pink and curl.
- Cool the Shrimp: Drain the shrimp and immediately transfer them to the prepared ice tray to cool completely. Once cooled, store them in an airtight container in the fridge for up to 2 days.
- Make the Cocktail Sauce: In a bowl, whisk together ketchup, lemon juice, horseradish, salt, black pepper, and hot sauce (if using). Store in an airtight container in the fridge for up to 1 week.
- Peel and Serve: Peel the shrimp, leaving the tails intact if desired. Use a small knife to make a shallow cut along the back and remove the vein. Arrange on a platter, slightly overlapping, and serve chilled with the cocktail sauce and reserved lemon wedges.
Recipe Tips:
- Don’t Overcook the Shrimp : Shrimp cook quickly! As soon as they turn pink and curl (about 3-5 minutes), remove them from the hot water to avoid a rubbery texture.
- Use an Ice Bath : Immediately cooling the shrimp in ice water stops the cooking and keeps them tender and juicy.
- Fresh Horseradish for More Flavor – If possible, use freshly grated horseradish instead of the jarred version for a stronger, fresher kick in your cocktail sauce.
- Peel After Chilling : Let the shrimp cool before peeling. It makes the shells easier to remove and helps keep the shrimp firm and intact.
- Chill Before Serving : For the best taste, refrigerate everything (shrimp and sauce) for at least 30 minutes before serving. This makes the flavors richer and more refreshing.
How To Store Leftovers?
Let the leftover shrimp cocktail cool to room temperature. Then, store the shrimp and cocktail sauce separately in airtight containers in the fridge. The shrimp stay fresh for up to 2 days, while the cocktail sauce lasts up to 1 week.
Nutrition Facts
- Calories: 278
- Total Fat: 3.4g
- Saturated Fat: 0.78g
- Cholesterol: 317.4mg
- Sodium: 949.9mg
- Potassium: 501.4mg
- Total Carbohydrate: 24.7g
- Dietary Fiber: 1.4g
- Sugars: 9.4g
- Protein: 35.4g
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Martha Stewart Shrimp Cocktail
Description
This delicious and easy shrimp cocktail is a classic recipe from Martha Stewart, perfect for parties, appetizers, or a light seafood treat. The shrimp are tender and juicy, cooked in a flavorful broth, then served chilled with a zesty homemade cocktail sauce. Quick to prepare and made with simple ingredients, it’s an effortless yet elegant dish
Ingredients
Shrimp
Cocktail Sauce
Instructions
- Prepare an Ice Bath: Cover a rimmed baking sheet with ice to cool the shrimp later.
- Boil the Flavourful Broth: In a large stockpot, combine 12 cups / 2.8L water, carrots, celery, thyme, salt, and peppercorns. Cut one lemon in half, squeeze the juice into the pot, and drop in the rind. Slice the remaining 1½ lemons into wedges and set aside for serving.
- Cook the Shrimp: Bring the water to a boil, then add the shrimp. Cover the pot, remove from heat, and let the shrimp stand for 3 to 5 minutes, until they turn bright pink and curl.
- Cool the Shrimp: Drain the shrimp and immediately transfer them to the prepared ice tray to cool completely. Once cooled, store them in an airtight container in the fridge for up to 2 days.
- Make the Cocktail Sauce: In a bowl, whisk together ketchup, lemon juice, horseradish, salt, black pepper, and hot sauce (if using). Store in an airtight container in the fridge for up to 1 week.
- Peel and Serve: Peel the shrimp, leaving the tails intact if desired. Use a small knife to make a shallow cut along the back and remove the vein. Arrange on a platter, slightly overlapping, and serve chilled with the cocktail sauce and reserved lemon wedges.
Notes
- Don’t Overcook the Shrimp : Shrimp cook quickly! As soon as they turn pink and curl (about 3-5 minutes), remove them from the hot water to avoid a rubbery texture.
- Use an Ice Bath : Immediately cooling the shrimp in ice water stops the cooking and keeps them tender and juicy.
- Fresh Horseradish for More Flavor : If possible, use freshly grated horseradish instead of the jarred version for a stronger, fresher kick in your cocktail sauce.
- Peel After Chilling : Let the shrimp cool before peeling. It makes the shells easier to remove and helps keep the shrimp firm and intact.
- Chill Before Serving : For the best taste, refrigerate everything (shrimp and sauce) for at least 30 minutes before serving. This makes the flavors richer and more refreshing.
Martha Stewart Shrimp Cocktail