Ingredients (~4 servings)
- 1/2 Lb frozen, pre-cooked shrimp (tail-on recommended)
For the Cocktail Sauce
- 1/2 cup ketchup
- 1/2 to 1 Tbsp prepared horseradish
- 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
Make the Cocktail Sauce
In a small bowl, combine the ketchup, lemon juice, and Worcestershire sauce.
Add 1/2 Tbsp of prepared horseradish to start. Stir everything together.
Taste the sauce. If you want more “kick,” add the remaining horseradish (or more) until it’s at the spice level you like.
Cover the sauce and let it sit in the fridge for at least ~30 minutes (or overnight). This is a critical step, as the flavors need time to meld.
Prepare the Shrimp and Serve
When you are ready to serve, defrost the shrimp. The best way is to place them in a bowl in the fridge overnight.
For a quick defrost, place the frozen shrimp in a colander and run them under cold water for ~5-10 minutes.
Pat the shrimp dry and arrange them on a platter with the bowl of cocktail sauce.
Shrimp Cocktail
The key to this recipe is using the correct horseradish. You must use “prepared horseradish” (grated horseradish root and vinegar), not “horseradish cream sauce,” which is creamy and lacks the sharp kick. This recipe uses pre-cooked frozen shrimp. Let the finished sauce sit for at least 30 minutes for the flavors to meld.
Ingredients
Ingredients (~4 servings)
- 1/2 Lb frozen tail-on recommended, pre-cooked shrimp
For the Cocktail Sauce
- 1/2 cup ketchup
- 1/2 to 1 Tbsp prepared horseradish
- 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
Instructions
- Mix ketchup, lemon juice, Worcestershire sauce, and 1/2 Tbsp horseradish in a small bowl.
- Taste sauce and add more horseradish if desired.
- Refrigerate sauce for at least 30 minutes to blend flavors.
- Defrost shrimp by running under cold water for 5-10 minutes.
- Pat shrimp dry and arrange on platter with cocktail sauce.
Notes
Overnight refrigeration works best for defrosting and sauce flavor development.
