Print

Ina Garten Shrimp Cocktail Recipe

Ina Garten Shrimp Cocktail Recipe
Print Recipe

This recipe uses a poaching method rather than boiling, which helps the shrimp stay tender and flavorful. The shrimp are cooled quickly to lock in texture, then paired with a classic homemade cocktail sauce that balances tomato richness, sharp horseradish, and lemon.

Ingredients

Scale

For the Shrimp

  • 2 pounds large shrimp (16–20 count), peeled and deveined, tails on

  • 8 cups water

  • 2 tablespoons kosher salt

  • 1 lemon, halved

  • 1 tablespoon black peppercorns

  • 2 bay leaves

For the Cocktail Sauce

  • 1 cup ketchup

  • 3 tablespoons prepared horseradish (drained)

  • 1½ tablespoons fresh lemon juice

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon hot sauce (adjust to taste)

  • ¼ teaspoon black pepper

Instructions

  • Prepare the poaching liquid – Add water, salt, lemon halves, peppercorns, and bay leaves to a pot

  • Bring to a gentle boil – Heat until just boiling, then turn off the heat

  • Poach the shrimp – Add shrimp, cover, and let sit for 3–4 minutes until pink

  • Cool immediately – Transfer shrimp to ice water to stop cooking

  • Drain well – Pat shrimp dry and refrigerate until serving

  • Mix the sauce – Combine all cocktail sauce ingredients until smooth

  • Serve chilled – Arrange shrimp around the sauce and garnish if desired

Find it online: https://inagartendishes.com/ina-garten-shrimp-cocktail/