Welcome » Shrimp with Cocktail Sauce

When in doubt, shrimp with cocktail sauce is a gathering staple. For a beautiful presentation, plate the shrimp neatly on a plate with a bowl of cocktail sauce and a few thin slices of lemon as a garnish. Alternatively, spoon a little sauce into individual tiny glass cups with a shrimp hanging over the edge.

Shrimp with Cocktail Sauce Recipe

Servings: 4
Calories per: 198
Active Time: 20 min
Total Time: 20 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
1 cup ketchup 1 tablespoon fresh lemon juice 1 teaspoon hot horseradish 1 teaspoon Worcestershire sauce	Cocktail Sauce: In a 1-pint measuring cup, whisk all together. Refrigerate until serving.	This sauce tastes best chilled.
1 pound shrimp (20-30 count), raw, tail on, peeled, deveined	Shrimp: If using frozen, add to a 5-quart bowl; top with cool tap water to gently defrost. Transfer to a mesh strainer; vigorously shake to remove excess water. Pat dry with a sterile paper towel.	Never use precooked shrimp. It is rubbery. If not living on the coast, flash-frozen is an excellent alternative to fresh.
1 tablespoon butter 1 teaspoon lime zest 1/4 teaspoon fine sea salt 1/8 teaspoon ground black pepper	In a 12-inch tri-ply everyday pan over medium heat, circulate the butter to coat the base. When it begins to foam (~3 minutes), add the shrimp in an even layer. Sprinkle with zest, salt, and pepper; cook in place until pink halfway through (~1 minute). Turn with a bamboo spatula and cook just until they turn pink (1-2 minutes more, depending on shrimp size). Remove from the pan promptly. Arrange on a serving platter or in individual glass cups and serve with the cocktail sauce.	Bamboo is gentle on cookware. Shrimp require close monitoring, as they overcook quickly and become rubbery. If they curl into a tight ball, they are overcooked.