Shrimp co*cktail Recipe {Restaurant-Style} (2024)

When it comes to restaurant appetizers I don’t think anything is ordered more often than Shrimp co*cktail.

And my classic version boasts big, plump, succulent, perfectly-cooked shrimp that is so easy to make that you’ll never look at this appetizer the same way again.

Follow my recipe to make this restaurant-quality shrimp co*cktail with a classic lemony-horseradish co*cktail sauce that never disappoints!

What ingredients do I need to make shrimp co*cktail?

Let’s start by gathering the ingredients we need to make a Restaurant Style Shrimp co*cktail. 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 co*cktail?

The biggest issue with making a really outstanding shrimp co*cktail or any shrimp dish at home is the type of shrimp that are used.

Believe it or not many restaurants use precooked, shelled and deveined frozen shrimp for their shrimp co*cktail. 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 co*cktail sauce you put on it, don’t waste your money.

The best shrimp to use for shrimp co*cktail will be caught in the Gulf of Mexico, the Atlantic Ocean on the east coast of the US, and the Pacific Coast of the US. You can also get amazing shrimp from Australian waters and from parts of the European Union.

*Shrimp are almost always frozen when processed onboard ships. If you see shrimp that aren’t frozen, it’s a good bet they were frozen and thawed to put on sale.

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?

When it comes to shrimp co*cktail, the bigger, the better (within reason) is the rule of thumb. I use 16-20 count shrimp. That means that you’ll get 16-20 shrimp per pound (also referred to as Jumbo Shrimp). 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.

*Usually, when you find large shrimp advertised in a grocery store they’re a 26-30 count

Pink or White shrimp are preferable, but brown shrimp are okay as they will cook up pink. Brown shrimp can have a higher iodine content and more minerally taste. It’s 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 co*cktail?

For my recipe, I used a 3-quart saucepan to cook the shrimp. The water was seasoned with Old Bay, pickling spice, and half a lemon with the lemon 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 for the best shrimp co*cktail.

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 cold water or 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 bath, allowing them to chill quickly. 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 co*cktail on crushed ice with co*cktail sauce and a lemon wedge. And get ready for rave reviews.

Another favorite appetizer is my Grilled Shrimp Street Tacos. Served as tacos or with tortilla chips it’s another delicious way to enjoy shrimp!

How to make Restaurant Style co*cktail Sauce

This isn’t just a homemade co*cktail sauce, it’s a shrimp co*cktail sauce like your favorite seafood restaurant serves. And it all comes down to the addition of an ingredient you would 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 co*cktail sauce into an amazing co*cktail sauce. If you’ve wondered why the co*cktail sauce you make at home is never quite as good as when you dine out, now you know.

*You can also add lemon zest or lime zest to enhance the flavors of the sauce, and lime juice instead of lemon juice can be substituted.

Mix all the ingredients together and chill for an hour or two to let the flavors develop into a delicious horseradish sauce for all your seafood dishes.

*You don’t have to use chili sauce in your co*cktail sauce, it will still be good without it.

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