Succulent Shrimp Cocktail

A succulent and snappy shrimp cocktail never gets old. These colossal shrimp cocktails are ideal for a special occasion, or anytime you want to splurge. I have a few simple tips for obtaining perfect results every time!

I can’t believe Mother’s Day weekend is here! How did this happen? We will also be celebrating my husband’s birthday. Because of social distancing, our daughter won’t be able to visit. However, we will make the most of it at home—just my husband, son, and me. This means there will be a whole lot of grazing going on.

You probably have your own preferred way of making shrimp cocktails. For those who have never attempted to make your own, this is for you! 

One thing my gang loves to indulge in is shrimp cocktails. Some feel this seafood is passé, but this family thinks it can never go out of style.

This is no ordinary shrimp cocktail. The shrimp are colossal, sweet, and succulent. You know they are perfect when they have a snappy, crispy bite yet tender and juicy. 

Mind you, there is nothing complicated to this recipe. In fact, it’s easy, but the payoff is huge! I prefer boiling over grilling or oven-baked. It’s a method that works for me and gets perfect results. Here are my three tips for ideal shrimp cocktails:

Tip One—Quick dry brine:

Brining the peeled shrimp in a small amount of salt and baking soda keeps them firm and succulent. Thirty minutes accomplishes the job. The salt makes them plump and juicy, while the baking soda produces the crispy, snappy shrimp. 

Before cooking, rinse thoroughly in cold water.

Tip two—Do not overcook:

Overcooked shrimp are rubbery. For tender shrimp, remove immediately from the boiling water once cooked through. Raw shrimp are translucent. When they turn opaque with pink-reddish highlights and curl into a “C” shape, they are done. The curling is a result of muscles contracting when the shrimp is cooked.

To cook, drop the shrimp into a pot of seasoned boiling water. Turn off the heat and let them continue to cook. Check for doneness according to the guidelines just mentioned.

Cooking Time Guideline:

The cook time list below is an additional guideline. It is important to remember that they are approximations. Cooking time varies depending on the size of the pot, the amount of water, and the number of shrimp. Make sure to check for doneness frequently the first time you cook shrimp. To be absolutely certain, cut through a shrimp. If it’s completely opaque white throughout the center, it’s cooked.

• small 51/60 count shrimp — 1 minute cook time
• medium 41/50 count shrimp — 1 1/2 minute cook time
• large 31/35 count shrimp —  2 minutes cook time
• jumbo 21/25 count shrimp — 3 minutes cook time
• extra jumbo 16/20 — 4 minutes cook time
• extra colossal  8/12 — 5 minutes cook time

Tip three—Soak shrimp in ice water bath:

This is simple. Drain and dunk the shrimp immediately into a bowl of ice water once they are boiled. This cools them off quickly and prevents overcooked, rubbery shrimp. Remove after 5 minutes. Pat completely dry with paper towels.

Are you ready to make some shrimp cocktails? Let me walk you through it!

Recipe Highlights:

• Peel the shrimp, leaving the tail on. Reserve the shells.
• Rub baking soda and Kosher salt onto shrimp. Chill for 30-60 minutes.
• Add water, reserved shrimp shells, and Old Bay Seasoning to a stockpot.
• Bring to a boil. Reduce heat, cover, and boil gently for 15 minutes.
• Prepare an ice bath in a large bowl. Set aside.
• Rinse shrimp thoroughly. 
• Add to stockpot.
• Turn off the heat. Allow shrimp to poach until they are cooked through, about 5 minutes.
• Use a slotted spoon to transfer cooked shrimp and shells to the ice bath to cool completely.
• Transfer cooled shrimp to a paper towel-lined tray. Pat completely dry. (discard shells).
• Best served chilled with cocktail sauce.
• See the recipe card for detailed instructions.

How to shell and devein shrimp:

The recipe calls for shell-on deveined shrimp. If you are using vein-in shrimp, deveining is not difficult. Run a pointed knife or a small kitchen sheer along the back of the shrimp to cut through the shell. Split open and peel off leaving the shell intact at the tail end. Make a shallow slice along the back. The shrimp’s intestinal tract is the black vein that runs down the back. Lift up with the point of the knife and pull off. The shrimp is ready for use.

Serve the shrimp chilled with cocktail sauce. Use your favorite recipe or store-bought. I won’t judge 🙂 Honestly, I love the store-bought stuff. I have also included my cocktail sauce recipe, which I highly suggest you try. It’s delish!!

Flavoring the water:

My seasoning is very simple. I use Old Bay Seasoning. To impart additional flavor, I also add the shells from the freshly peeled shrimp.

Prior to cooking the shrimp, bring the seasoned water to a boil for 15 minutes to allow the flavors to develop.

I hope you’ll try these. No mushy, tasteless shrimp cocktails here! This is the kind that you will want to make again and again!  

Wishing all the moms a Happy Mother’s Day!! Enjoy your day♡

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• If you can’t find Old Bay Seasoning. It’s available online. We love to put in on our seafood here in New England.
• Kosher salt and baking soda to dry brine the shrimp.
• Large mixing bowl for the ice bath.

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