If you’re looking for an impressive way to start a special-occasion dinner or a romantic evening for two, an appetizer shrimp cocktail delivers maximum impact with minimal fuss.

I love serving this dish, and everyone always oohs and aahs over it.

Even though shrimp can be expensive, a classic shrimp cocktail is so easy to make that the time I save outweighs the cost.

Shrimp for Shrimp Cocktail

As you might guess, the shrimp are the most important ingredient in this recipe. Since I’ve made it a gazillion times, I have a few tips that I hope will help you make yours wonderful!

Shrimp Size and Quantity

Size matters when it comes to shrimp cocktail. Sure, you can use jumbo, extra large, or even large shrimp. But for a truly impressive appetizer shrimp cocktail, you’ll want colossal or super colossal shrimp.

Shrimp are typically classified by number of shrimp per pound, aka “count per pound.” Super colossal shrimp will have 15 or fewer shrimp in a single pound, and colossal will have 16–20 count. If you can’t find colossal, jumbo shrimp with a count of 21–25 will be the next best option.

Colossals are meaty, substantial shellfish that hold their own against a bold sauce. Three or four of these shrimp per person is plenty as a starter.

Precooked, Frozen, or Uncooked

Precooked 
Since I count on shrimp cocktails to be an easy appetizer, I prefer to purchase precooked, deveined, and peeled shrimp from my local fish market or even the seafood section of my grocer.

Give the shrimp the sniff test to make sure they’re fresh. If you purchase from a trusted source, each one will be peeled, deveined, and cooked to perfection.

Frozen
If you cannot find precooked fresh shrimp, you can usually find frozen. These will work fine, just make sure you leave plenty of time to defrost (allow 24 hours), rinse, and pat them dry.

Uncooked 
If you need to cook your peeled and deveined shrimp, boil water in a large pot. Add lemon or lime juice, a bay leaf, and desired seasonings to your poaching liquid. When the water boils, add the shrimp.

Shrimp cook very quickly, so just a few minutes should do. When shrimp are pink and cooked through, drain, and transfer them to a large bowl filled with an ice bath (ice and cold water). Once the shrimp are cold, remove them and pat them dry.

Homemade Shrimp Cocktail Sauce Recipe

You can buy bottled cocktail sauce, but making your own takes less than five minutes and tastes infinitely better. The key is balancing the sweetness of the ketchup with the sharp kick of horseradish.

If you want to make things spicy, add a dash of hot sauce.

Serves 4

Ingredients

¾ cup ketchup
1 tablespoon prepared horseradish
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce

Instructions

1. In a small mixing bowl, combine the ketchup and horseradish.

2. Add the lemon juice and Worcestershire sauce, and stir vigorously until the mixture is smooth.

3. Taste the sauce. If you prefer more heat, add a little more horseradish.

4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Appetizer Shrimp Cocktail Recipe

Serves 4

Ingredients

½ cup cocktail sauce 
12–16 colossal shrimp
garnish (see optional list below)

Instructions

1. Choose Your Glassware. The presentation is what elevates this dish from a snack to a sophisticated experience. A shallow stemmed glass is ideal, like a martini glass or coupe glass. You can also use stemmed dessert cups.

2. Make the Sauce Base.  Spoon 1½ to 2 tablespoons of your homemade cocktail sauce into the bottom of the glass. It should fill the bottom curve of the glass, acting as a cushion for the shrimp.

3. Positioning the Shrimp.  For each glass, place one colossal shrimp at a time so that the meat rests in the sauce and the tail curves over the rim. This ensures every shrimp gets a coating of sauce, but the tails stay clean for guests to grab.

Serving Your Shrimp Cocktail Appetizer

Garnish

This is a great appetizer as is. But if you have a lot of room left in the glass, consider adding a garnish. Here are some suggestions:

Lemon Wedge or Wheel: Cut a thin slit in a lemon wedge or wheel and perch it on the rim of the glass.

Lime Wedge or Wheel: Same presentation as the lemon. 

Fresh Herbs: A sprig of dill or parsley tucked in the center space between the shrimp adds a pop of bright green.

Celery: A small, tender celery leaf in the center of the cocktail or on the side adds a nice crunchy contrast.

Pizazz for Shrimp

If you want to give your shrimp a little color, try some lemon zest or a sprinkle of Old Bay Seasoning.

Temperature

Serve this classic appetizer cold. Room temperature shrimp will lose some of their snap and freshness.

Make Ahead

You can make the cocktail sauce up to a week ahead and store in an airtight container.

You can have the shrimp prepared and ready to go the day before (stored in an airtight container). You can plate and cover in plastic wrap the day of your event if you have room in your fridge.