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cold_biteEasyAmerican

Shrimp Cocktail Shooters

Chilled jumbo shrimp with housemade cocktail sauce in shot glasses

⏱️ Prep: 25min🍳 Cook: 5min⏰ Total: 30min👥 Serves: 24🌡️ cold
✓ gluten-free✓ dairy-free
⚠️ Contains: 🦐 Shellfish

Ingredients

  • 24jumbo shrimp(16-20 count, shell-on)
  • 1lemon(halved)
  • 2 tbspOld Bay seasoning
  • 1 cupketchup
  • 3 tbspprepared horseradish
  • 1 tbsplemon juice
  • 1 tspWorcestershire sauce
  • 0.5 tsphot sauce
  • celery leaves(for garnish)

📝 Make Ahead

Poach shrimp up to 24 hours ahead. Make sauce 3 days ahead. Assemble just before serving.

Instructions

  1. Bring large pot of water to boil with lemon and Old Bay
  2. Add shrimp, cook 2-3 minutes until just pink
  3. Immediately transfer to ice bath
  4. Once cold, peel and devein, leaving tails on
  5. For sauce: combine ketchup, horseradish, lemon juice, Worcestershire, and hot sauce
  6. Adjust heat to taste
  7. Spoon 2 tablespoons sauce into each shot glass
  8. Hook one shrimp on rim of each glass
  9. Garnish with celery leaf
  10. Serve immediately on ice

💡 Pro Tips

Don't overcook shrimp - they continue cooking after removal from water. The ice bath is crucial for stopping cooking and achieving the right snap. Homemade sauce beats store-bought every time.

📜 History

Shrimp cocktail became iconic in American restaurants in the 1960s, symbolizing postwar prosperity. The combination of chilled shrimp with zesty tomato-horseradish sauce remains a timeless crowd-pleaser.

🍸 Pairs Well With

Also pairs well with:

vodkaginchampagnewhite-wine