| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
- Lemon wedges, for garnish
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Thai sweet chile sauce
- 1/2 teaspoon Worcestershire sauce
- Dash of hot sauce, such as Tabasco
Instructions
- For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
- For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
- Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
- Serve the shrimp with the cocktail sauce and lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 135 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 23 g |
| Cholesterol | 183 mg |
| Sodium | 478 mg |
Reviews
I prepared the dish as stated and I really appreciate the video that was included. The sauce was very good and the shrimp turned out great . My wife really liked the dish and so did my daughter. We paired it with asparagus and the raspberry ice box pie from Ree Drummond .
GZzzzzzzzz! I just made this and it was f-a-b-u-l-o-u-s! I watched you make this on the kitchen and made it today. Shrimp had the perfect texture. Made so much sense to dry in fridge on paper towels. Thank you for explaining how by giving a water bath after, you are actually watering them down. Also, the sauce!!! Perfect and I had all the ingredients in the fridge already.
Honestly, there is no reason to buy this in a restaurant when you can make it at home for a fraction of the cost.
Excellent.
Honestly, there is no reason to buy this in a restaurant when you can make it at home for a fraction of the cost.
Excellent.
GZIC!!
Perfection. Easy and so tasty. I can’t get enough horseradish to keep me happy but this one did it. Absolutely lovely.
Thanks…Katherine Alford
Perfection. Easy and so tasty. I can’t get enough horseradish to keep me happy but this one did it. Absolutely lovely.
Thanks…Katherine Alford
Easy & fabulous !
This recipe is a keeper! Fresh shrimp cocktail can’t be beat. . . .I don’t understand the bad ratings.
Fantastic! I used no-sugar ketchup and probably three tablespoons of horseradish. (I love it) For the hot sauce, I used a teaspoon of Cholula original red sauce and 1/2 tsp of Cholula chili garlic sauce. (I didn’t have the Thai sweet chile sauce) It was delicious, but the next time I’m going to try and add the sweet chile sauce; it did need a bit of sweetener. Yum!
This recipe is a delectable keeper! Just enough heat to pleasure your palate & your tummy will want/crave overindulgence of this incredibly simple yet wonderful recipe! Thank you Iron Chef Geoffrey! Love watching you create so many wonderful dishes on The Kitchen.
This was so good! The cocktail sauce was so good, I’ve made it twice now.
good stuff
The best method for shrimp cocktail