Shrimp Cocktail
Who doesn’t love a shrimp cocktail? This classic appetizer is served chilled with a tangy cocktail sauce, it's the perfect start to any meal.
Servings: 2 servings
Calories: 239kcal
Ingredients
Cocktail Sauce
- 0.25 cup ketchup
- 0.25 cup chili sauce
- 0.5 tablespoon Worcestershire sauce
- 3 tablespoons lemon juice
- dash hot sauce optional
Shrimp Cocktail
- 3 cups water
- 1 tablespoon kosher salt
- 0.5 lemon
- 0.5 celery stalk cut into 3-inch pieces
- 1 pound unpeeled large-size fresh shrimp mine came already deveined
- lemon wedges to garnish
Instructions
- Place all cocktail sauce ingredients in a medium mixing bowl and whisk to combine. Cover and chill until ready to use.
- Add 3 cups of water, salt, bay leaf, lemon half, and celery stalk to a large pot (6-quart).
- Bring to a boil. Add shrimp to boiling water and cook for 3 to 5 minutes or until shrimp turn pink and opaque.
- Drain shrimp and rinse with cold water, or place in an ice bath. Transfer to a bowl, cover and chill.
- Peel and devein shrimp, leave tails on if you like, and arrange on a serving platter or large bowl with lemon wedges.
Notes
- To make shrimp cocktail ahead of time: Cook the shrimp, chill them in an ice bath, then store them in an airtight container in the refrigerator for up to 24 hours before serving.
- You can serve shrimp cocktail in a variety of ways —traditionally in a glass with a cocktail sauce on the bottom, or on a platter with the sauce in the center for dipping.
- Shrimp cocktail should not sit out at room temperature for more than two hours, or one hour if it’s a hot day. Keep it chilled over ice if serving outdoors.
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 32g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 5576mg | Potassium: 565mg | Fiber: 2g | Sugar: 13g | Vitamin A: 809IU | Vitamin C: 30mg | Calcium: 160mg | Iron: 1mg