Shrimp Cocktail with Horseradish Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 75 min · Shellfish · gluten-free, dairy-free, keto, low-carb
121 cal
20g protein
8g carbs
1g fat
per serving · estimated
Ingredients
- 1/2 lb jumbo shrimp (16/20), peeled and deveined, tails on
- 1 lemons
- 1/2 tbsp Old Bay seasoning
- 1 bay leaves
- 1/4 cup ketchup
- 3/4 tbsp prepared horseradish
- 1/2 tsp Worcestershire sauce
- 1/4 tsp hot sauce
Method (tap to check — screen stays awake)
- Build the poaching liquid: bring 3 quarts of water to a boil with the Old Bay, bay leaves, 1 tbsp salt, and one lemon, halved and squeezed in (drop the halves in too). Simmer 5 minutes so the seasoning actually gets into the water — poaching in plain water is where shrimp cocktail goes to be boring.
- Turn off the heat, add the shrimp, and poach in the hot liquid 3-4 minutes, stirring once, just until pink, opaque all the way through, and curled into loose C shapes. Tight O's mean overcooked.
- Transfer straight into an ice bath for 5 minutes, then drain and pat dry.
- Stir together the sauce: ketchup, horseradish, 1 tbsp juice from the second lemon, Worcestershire, and hot sauce. Refrigerate the shrimp and sauce 30-45 minutes until thoroughly chilled.
- Pile the shrimp over a bowl of ice with the sauce in the middle and the rest of the second lemon cut into wedges around the edge.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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