Shrimp Cocktail Recipe
Shrimp Cocktail Recipe photo by Taste of Home
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Shrimp Cocktail Recipe

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“I serve this easy-to-make appetizer for every special occasion and for 'munchie meals' on big-game days,” writes Peggy Allen of Pasadena, California. “My neighbors look for it whenever we get together.”
TOTAL TIME: Prep: 30 min. + chilling
MAKES:25 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 25 servings


  • 3 quarts water
  • 1 small onion, sliced
  • 1/2 medium lemon, sliced
  • 2 sprigs fresh parsley
  • 1 tablespoon salt
  • 5 whole peppercorns
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 pounds uncooked large shrimp, peeled and deveined (tails on)
  • SAUCE:
  • 1 cup chili sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash cayenne pepper

Nutritional Facts

3 each: 59 calories, 1g fat (0 saturated fat), 66mg cholesterol, 555mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 9g protein.


  1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
  2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours or until cold. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
  3. Arrange shrimp on a serving platter; serve with sauce. Yield: about 6 dozen (1-1/4 cups sauce).
Originally published as Shrimp Cocktail in Simple & Delicious November/December 2007, p44

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lauracanfield User ID: 5108895 67708
Reviewed Dec. 21, 2012

"I have made this several times--especially at the holidays. People rave and several have said it is the best they have ever had--shirmp is amazing alone and with the sauce. It has been requested again for Chrsitmas and New Year!"

carrie carney User ID: 1551037 149743
Reviewed Aug. 16, 2012

"I have not made the shrimp, but the cocktail sauce is absolutely delicious. I won't make it any other way now."

caroline.morse User ID: 6005591 164081
Reviewed Jan. 16, 2012

"While I would make the shrimp again, the sauce is another story ... I may have used the wrong chili sauce or too much horseradish but it was way too overpowering - even when adding katchup"

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