Chilled Shrimp with Sauce (Printable version)

Tender chilled shrimp served with a zesty tangy sauce, ideal for a light start or appetizer.

# Ingredient List:

→ 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 Steps:

01 - Fill a large pot with water and add lemon slices, salt, and black 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. Chill for a minimum of 10 minutes.
04 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt in a bowl. Adjust seasoning to taste.
05 - Drain shrimp thoroughly and pat dry. Arrange on a serving platter over crushed ice or lettuce leaves.
06 - Present shrimp alongside cocktail sauce, lemon wedges, and optional parsley garnish.

# Expert Advice:

01 -
  • Ready in 20 minutes, impressive enough to serve at your fanciest moment.
  • The sauce tastes like a sophisticated secret, but it's just five simple ingredients mixed in a bowl.
  • Somehow works as an appetizer, a light lunch, or even a late-night snack when you want something that feels special.
02 -
  • Overcooking shrimp by even a minute makes them tough and rubbery—it's the number-one mistake. Watch them like they matter, because they do.
  • The ice bath isn't optional; it's the difference between shrimp that's perfectly tender and shrimp that tastes like rubber. Cold matters.
  • Make the sauce an hour or two ahead if you can—it tastes better when the flavors have time to get to know each other.
03 -
  • Pat the shrimp completely dry before arranging them—any moisture will pool on the platter and make them look sad.
  • If you're making this ahead, keep the sauce separate in a covered container; combine only when you're ready to serve so the shrimp stay pristine and dry.
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