Description
Southern Shrimp Cocktail is a bold and spicy twist on the classic appetizer featuring tender poached shrimp paired with a tangy, heat-packed Southern-style cocktail sauce. This fresh, vibrant, and flavorful dish is perfect for parties, holidays, and casual gatherings, offering a crowd-pleasing starter that combines spice, zest, and freshness.
Ingredients
Scale
For the Shrimp:
- 1 1/2 lb (680 g) large shrimp, peeled and deveined (tail-on optional)
- 4 cups water
- 1 tablespoon kosher salt
- 1 tablespoon Old Bay or Creole seasoning
- 1 bay leaf
- 1 lemon, halved
- 2 garlic cloves, smashed
For the Southern-Style Cocktail Sauce:
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Creole or spicy brown mustard
- Pinch cayenne pepper (optional)
- Salt and black pepper, to taste
Optional Garnish:
- Lemon wedges
- Fresh parsley or dill
- Crushed ice, for serving
Instructions
- Prepare Poaching Liquid: In a medium saucepan, combine water, kosher salt, Old Bay or Creole seasoning, bay leaf, juice from half a lemon, and smashed garlic cloves. Bring the mixture to a gentle boil over medium-high heat to infuse the flavors.
- Poach the Shrimp: Add the peeled and deveined shrimp to the simmering poaching liquid. Cook for 2–3 minutes, just until the shrimp turn pink and opaque, ensuring they remain tender. Immediately transfer the shrimp to an ice bath to halt the cooking process. Drain and pat dry carefully.
- Make the Cocktail Sauce: In a bowl, whisk together ketchup, prepared horseradish, Louisiana-style hot sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, Creole or spicy brown mustard, cayenne pepper (if using), and salt and black pepper to taste. Blend until smooth. Adjust seasoning or heat level according to personal preference.
- Chill: Refrigerate the cocktail sauce for at least 15–30 minutes to allow all the bold flavors to meld together and develop fully.
- Serve: Arrange the chilled shrimp over a bed of crushed ice or serve in cocktail glasses. Garnish with lemon wedges and fresh herbs like parsley or dill. Present alongside the spicy Southern cocktail sauce for dipping and enjoy immediately.
Notes
- Do not overcook the shrimp to avoid rubbery texture; quick poaching is key.
- Adjust horseradish and hot sauce quantities to control the spiciness of the cocktail sauce.
- Serving shrimp over crushed ice keeps them cold and refreshing, especially for warm-weather gatherings.
- Use fresh lemon juice in the poaching liquid for a bright, subtle citrus aroma.
- The cocktail sauce can be made a day in advance and refrigerated for deeper flavor development.
- This recipe serves 4–6 people as an appetizer depending on portion sizes.
