Chilled Shrimp with Sauce (Print version)

Tender chilled shrimp enhanced by a tangy, zesty sauce, perfect for light meals or entertaining.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1 lemon, sliced
03 - 1 tsp salt
04 - 1 tsp black peppercorns

→ Cocktail Sauce

05 - ½ cup ketchup
06 - 2 tbsp prepared horseradish
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
09 - ½ tsp hot sauce (optional)
10 - Pinch of salt

→ Garnish

11 - Lemon wedges
12 - Fresh parsley (optional)

# How To Make It:

01 - Fill a large pot with water and add lemon slices, salt, and peppercorns. Bring to a boil.
02 - Add shrimp to the boiling water and cook for 2 to 3 minutes until they turn pink and are just cooked through.
03 - Immediately transfer shrimp to an ice bath to halt cooking, and chill for at least 10 minutes.
04 - In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt. Adjust seasoning to taste.
05 - Drain shrimp and pat dry. Arrange them on a platter over crushed ice or lettuce leaves.
06 - Serve shrimp chilled with cocktail sauce, lemon wedges, and optional parsley garnish.

# Expert Tips:

01 -
  • Ready in 20 minutes but tastes like you've been planning all day.
  • The horseradish kick in the sauce transforms something simple into unforgettable.
  • You can prep everything ahead, which means you're actually relaxed when guests arrive.
02 -
  • Ice bath is non-negotiable—skipping it will give you mushy shrimp that tastes defeated.
  • Fresh lemon juice in the sauce makes it bright; bottled juice makes it taste like sadness.
03 -
  • Buy shrimp as close to cooking as possible—they deteriorate faster than you'd think, and fresh makes a real difference in texture.
  • The ice bath is the difference between shrimp that snaps with freshness and shrimp that feels spongy; don't skip it or rush it.
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