Poached Shrimp Cocktail

5 from 2 votes

This Poached Shrimp Cocktail is a foolproof appetizer you can serve at parties, holidays, or as a crowd-pleasing snack. Homemade seafood stock fills the shrimp with aromatic flavors while the cocktail sauce is perfect for dipping!

Prep Time10

Cook Time15

Chill Time5

Total Time30

Course: Appetizer, Snack

Cuisine: American

Keyword: 30 minute meal, appetizer, easy appetizer, healthy snack, party, party food, seafood, snack

Servings: servings

Calories: 194kcal

Author: Lena Gladstone

Ingredients

Poached Shrimp

1 ½ pound raw shell-on shrimp deveined and thawed if frozen (16-20 count)
½ small onion peeled and quartered or use shallot
4 stems fresh oregano or use parsley
4 stems fresh dill
1 bay leaf

Shrimp Cocktail Sauce

1 cup ketchup
3 tablespoons prepared horseradish or more to taste
1 tablespoon lemon juice
1 teaspoon hot sauce or more to taste

Instructions

Make the Cocktail Sauce

Add all ingredients into a bowl and mix well, until combined. Set a side to let flavors marry together while th shrimp cooks.

Make Poached Shrimp

If the shrimp aren't deveined: Using a sharp knife, cut along the length of the backs of the shrimp through shells and just deep enough into the flesh to expose veins; remove veins. Peel the shrimp. Reserve the shells for stock.
Bring a stockpot of water to a boil and season generously with salt. Add onion, herbs, bay leaf, and shrimp shells.
Bring to a boil, reduce heat, and simmer 10 minutes. Return to a rolling boil. Add shrimp, cover pot, and cook for 3-4 minutes.
Remove the shrimp into a ice bath with a spotted spoon. Let cool completely. Pat dry with a paper towel. Add to a serving bowl with cocktail sauce.

Notes

Sizing of shrimp: "16-20" refers to the number/range of shrimp that size you'll get in a pound. When buying shrimp, get the shell-on shrimp that are already deveined; it can be labeled Easy Peel, Simple Peel, or Shell Split and Deveined. If you can't find it and need to remove the black vein yourself, use a pairing knife to cut through the shell along the back of the shrimp, from the head to the tail, then use the knife to lift out the vein. If using different size shrimp, follow these guidelines for cooking: for 26-30 shrimp, poach 1½ minutes; for 21-25 shrimp, poach 2 minutes; for 13-15 shrimp, poach 4 minutes.

Nutrition