Saturday, January 15, 2011

Shrimp Cocktail

This is one of the appetizers I make for almost every family/friend gathering that no one seems to tire of. My tips are to start with a good quality frozen shrimp- I typically get Trader Joe's or Whole Foods jumbo (cooked) shrimp & defrost it in the fridge 24 to 36 hours before serving. I also found that using cream horseradish in the cocktail sauce is better than shredded horseradish. I don't really measure the ingredients, so you can customize the sauce to suit your taste (adding more horseradish for a spicier sauce or adding more ketchup for a milder sauce.)


2 Lbs. frozen jumbo (cooked) Shrimp
About 1/2 cup ketchup
About 3 Tbsp. cream horseradish
a splash of worcestershire sauce
a splash of lemon juice

Defrost shrimp in fridge 24 to 36 hours prior to serving. Empty shrimp in a colander over the sink, then lay shrimp onto a layer of paper towels and cover with another layer of paper towels and pat down until excess water is absorbed. In a small bowl, add ketchup, horseradish, worcestershire sauce & lemon juice and mix thoroughly. Place shrimp & cocktail sauce on a serving plate. (For a fancier presentation, I like to serve on a bed of lettuce.)


  1. So good! Also delicious with baby shrimp :-)

  2. This looks so easy and yummy! Thanks for sharing!

    Also I love all of of your blog buttons and blog headers and you blog design! It looks amazing!

    Is there a special tutorial online on how to create the "text" underneath a button?

    Cami @

  3. Yes! Check out this tutorial!


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