Name: Shrimp Cocktail- Easy Finger Foods for Party
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 15
Cuisine: American Classic
Ingredients: ¼ cup Old Bay seasoning or 4 bay leaves + peppercorns; ½ tsp hot sauce (optional); 1 cup ketchup; 1 lemon, halved; 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 2 lbs jumbo shrimp (16–20 count), peeled & deveined, tail on; 5 tbsp prepared horseradish (to taste); Crushed ice for serving; Lemon wedges and fresh parsley for garnish

Perfectly poached jumbo shrimp, chilled and arranged around a zesty homemade cocktail sauce with horseradish kick and fresh lemon. The ultimate elegant, no-cook, make-ahead party classic that screams celebration.

Why You’ll Love This Recipe

Shrimp Cocktail is the queen of effortless elegance: zero last-minute work, stunning presentation, and every single guest makes a beeline for it. The shrimp stay plump and juicy thanks to the foolproof poaching method, while the from-scratch sauce is bright, tangy, and way better than anything in a jar. It’s naturally low-carb, gluten-free, dairy-free, and universally adored. Make it hours (or a day) ahead, set it on ice, and instantly look like a catering pro—this is the finger food that makes any party feel special!

Recipe Tips and Tricks

Buy peeled, deveined shrimp with tail on—saves hours.
Poach gently—boiling makes rubbery shrimp.
Shock in ice bath—stops cooking, keeps curl.
Make sauce 24–48 hours ahead—flavors get better.
Serve over crushed ice in a pretty bowl—stays cold for hours.
Add extra horseradish to taste—everyone loves it punchy.
Lemon wedges are non-negotiable—brightens everything.

Yield: 15 Servings

Shrimp Cocktail- Easy Finger Foods for Party

Chilled jumbo shrimp with zesty homemade cocktail sauce—elegant party classic!

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

¼ cup Old Bay seasoning or 4 bay leaves + peppercorns
½ tsp hot sauce (optional)
1 cup ketchup
1 lemon, halved
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
2 lbs jumbo shrimp (16–20 count), peeled & deveined, tail on
5 tbsp prepared horseradish (to taste)
Crushed ice for serving
Lemon wedges and fresh parsley for garnish

Instructions

Fill pot: Large pot with water, add Old Bay (or bay leaves + peppercorns) and lemon halves—bring to boil.
Poach gently: Add shrimp, turn off heat, cover 3–5 min until pink and curled.
Ice bath: Scoop shrimp into ice water—stops cooking instantly!
Drain & chill: Pat dry, refrigerate at least 1 hour—perfectly cold.
Make sauce: Mix ketchup, horseradish, lemon juice, Worcestershire, hot sauce—taste and adjust!
Rest sauce: Cover and chill 30+ min—flavors meld beautifully.
Crush ice: Fill a large platter or bowl with crushed ice—pretty and practical.
Arrange: Nestle sauce bowl in center, surround with chilled shrimp.
Garnish: Tuck lemon wedges and parsley sprigs—looks magazine-worthy!
Serve proud: Set out and watch guests swarm—pure party elegance!

Notes

Turn off heat when poaching—boiling = tough shrimp.
Make sauce 48 hours ahead—it gets even better.
Leftover shrimp? Chop into shrimp salad or tacos.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 95Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 128mgSodium 724mgCarbohydrates 7gFiber 0gSugar 4gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Shrimp: 16–20 or 21–25 count (jumbo)—fresh or thawed frozen.
Cocktail sauce: Ketchup base + prepared horseradish + lemon + Worcestershire.
Old Bay or bay leaves: Subtle flavor in poaching liquid.
Ice: Keeps shrimp cold and pretty.