Shrimp Cocktail with Two Sauces

Make this easy shrimp cocktail for your next party or just whip it up for yourself on a Tuesday night. There’s no wrong time for a good shrimp cocktail.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

For chilling 1

Total Time 1 25

Course Appetizer

Servings

Ingredients

For the Poached Shrimp

2 Pounds raw, tail on shrimp 16-20 count
16 Cups water
1 Lemon halved
3 Cloves garlic smashed
1 Tablespoon whole peppercorns
2 Fresh bay leaves
Lemon wedges for serving

For the Cocktail Sauce

1 Cup ketchup
3-5 Tablespoons prepared horseradish to taste
2 Teaspoons fresh lemon juice
½ Teaspoon lemon zest
Salt and pepper to taste
Dash of Worcestershire or Tabasco (optional)

For the Horseradish Cream Sauce

½ Cup sour cream
2 Tablespoons prepared horseradish
1 Teaspoon dijon mustard
1 Teaspoon fresh dill finely chopped
½ Teaspoon lemon zest
Salt and pepper to taste

Instructions

Combine the water, garlic cloves, peppercorns, and bay leaves in a large pot. Squeeze the lemon halves into the water and add them to the pot. Bring the poaching liquid to a boil, then turn down the heat and let simmer for 15 minutes.
Meanwhile, prepare an ice bath. Fill a large bowl with lots of ice and cold water.
Turn off the heat and add the shrimp to the pot and stir. Poach the shrimp for 3-6 minutes, depending on their size, or until they are opaque and their tails have curled. With a slotted spoon, transfer the shrimp to the ice bath. Remove the shrimp to a bowl or tray and chill in the refrigerator for at least an hour before serving.
Meanwhile, mix the ingredients for the two sauces and refrigerate until ready to serve.
Serve the chilled shrimp with the two sauces and lemon wedges.
Enjoy!

Keyword easy appetizer, Party Food, seafood, seafood appetizer, shrimp cocktail