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Killer Shrimp Cocktail

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Description

A flavorful shrimp boil and homemade cocktail sauce bring this Beetlejuice-inspired appetizer to life! Perfect for dinner parties and Halloween festivities!


Ingredients

Scale

For the Shrimp:

  • 1 lemon, quartered
  • 1 tablespoon whole black peppercorns
  • 1 dried bay leaf
  • 1 small white onion, quartered
  • 2 cloves garlic, smashed
  • 1 pound large shrimp, peeled and deveined

For the Cocktail Sauce:

  • 1 1/4 cup ketchup (I used homemade)
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Lemon wedges, for garnish

Instructions

  1. For the Shrimp: Place the lemon, peppercorns, bay leaf, onion and garlic in a large stock pot and fill with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes, uncovered.
  2. Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to use.
  3. For the Cocktail Sauce: Combine ketchup, horseradish, lemon zest and juice, Worcestershire and hot sauce in a bowl Chill until ready to serve.
  4. To serve, arrange shrimp on a serving platter. Squeeze a lemon wedge over the shrimp and serve with extra lemon wedges and cocktail sauce for dipping. To make it more Beetlejuice-esque, pour a little cocktail sauce into a martini glass and line the rim of the glass with shrimp and lemon wedges.

Nutrition

  • Serving Size:
  • Calories: 215
  • Sugar: 21.5 g
  • Sodium: 989.7 mg
  • Fat: 0.7 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 29.6 g
  • Fiber: 1 g
  • Protein: 23.3 g
  • Cholesterol: 182.5 mg

Keywords: shrimp, shrimp cocktail, horseradish

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