Description

This classic Poached Shrimp Cocktail features tender, freshly poached shrimp served with a zesty and flavorful homemade cocktail sauce. Enhanced with fresh herbs and cooked gently to preserve natural sweetness and texture, this appetizer is perfect for entertaining or a light, elegant snack.

Ingredients

Scale

For the Poached Shrimp

1 ½ pound raw shell-on shrimp (16–20 count, deveined and thawed if frozen)
½ small onion, peeled and quartered (or shallot)
4 stems fresh oregano (or substitute with fresh parsley)
4 stems fresh dill
1 bay leaf

For the Cocktail Sauce

1 cup ketchup
3 tablespoons prepared horseradish (adjust to taste)
1 tablespoon lemon juice
1 teaspoon hot sauce (adjust to taste)

Instructions

Make the Cocktail Sauce: In a bowl, combine ketchup, prepared horseradish, lemon juice, and hot sauce. Mix thoroughly until well blended. Set aside to allow the flavors to mingle while cooking the shrimp.
Prepare the Shrimp: If shrimp are not deveined, use a sharp knife to cut along the back of each shrimp through the shell and just into the flesh to expose the vein; remove the vein. Peel the shrimp, reserving the shells for stock.
Make the Poaching Stock: Bring a large stockpot of water to a boil and generously season with salt. Add the quartered onion, fresh oregano stems, dill stems, bay leaf, and reserved shrimp shells to the boiling water.
Simmer the Stock: Reduce heat and let the mixture simmer gently for 10 minutes to extract flavors from the aromatics and shells.
Cook the Shrimp: Increase the heat back to a rolling boil, then add the peeled shrimp. Cover the pot and cook for 3-4 minutes, until the shrimp turn pink and are opaque.
Cool the Shrimp: Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop the cooking process and retain firmness. Let cool completely, then pat dry with paper towels.
Serve: Arrange the chilled shrimp in a serving bowl and serve alongside the prepared cocktail sauce for dipping.

Notes

Ensure not to overcook the shrimp to keep them tender and juicy.
You can adjust the horseradish and hot sauce amounts in the cocktail sauce according to your preferred spice level.
Use fresh herbs for the best aromatic flavor in the poaching stock.
Shrimp shells are essential for a flavorful poaching broth, so don’t discard them.
This recipe pairs wonderfully with lemon wedges and a sprinkle of fresh parsley for garnish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Poaching
Cuisine: American

Nutrition

Serving Size: About 6 ounces shrimp with 2 tablespoons cocktail sauce
Calories: 140 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 1.5 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0.2 g
Protein: 20 g
Cholesterol: 160 mg

Keywords: Poached shrimp cocktail, shrimp appetizer, cocktail sauce, easy shrimp recipe, poached shrimp