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 already here! How did this happen? We will also be celebrating my husband’s birthday during this time. Unfortunately, due to 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 plenty of grazing going on!

One of our family’s favorite indulgences is shrimp cocktail. While some may think this seafood dish is outdated, we believe it will never go out of style. For those who have never tried making it on their own, here’s a simple guide to get you started!

This is not your typical shrimp cocktail. The shrimp are colossal, sweet, and succulent. They are perfect when they have a crisp, snappy bite while still being tender and juicy.

This recipe is simple, yet the results are impressive! Personally, I prefer boiling the shrimp over grilling or baking, as I’ve found it consistently delivers perfect results. Here are my three tips for creating the ideal shrimp cocktail:

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 the shrimp plump and juicy, while the baking soda produces 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. They are done when they turn opaque with pink-reddish highlights and curl into a “C” shape. 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 cooking times listed below are guidelines and should be treated as approximations. Remember that cooking time can vary based on factors such as the size of the pot, the amount of water used, and the number of shrimp being cooked. Checking for doneness frequently is essential, especially the first time you cook shrimp. To ensure they are cooked thoroughly, cut through a shrimp; it should be completely opaque and white throughout the center.

Here are the recommended cooking times based on shrimp sizes:

• 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 an ice water bath:

This is simple. Once the shrimp are boiled, drain and dunk them immediately into a bowl of ice water. 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 the 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).
• It is 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!!

The recipe calls for shell-on, deveined shrimp. Deveining is simple if you’re using shrimp that still has the vein. Start by using a pointed knife or small kitchen shears to cut through the shell along the back of the shrimp. Carefully peel off the shell, leaving it intact at the tail end. Next, make a shallow cut along the back to expose the shrimp’s intestinal tract. This black vein runs down the back; use the point of the knife to lift it up and pull it out. The shrimp is now ready to use.

Serve the shrimp chilled with cocktail sauce. You can use your favorite recipe or a store-bought option—I won’t judge! Honestly, I love the store-bought stuff. I’ve also included my cocktail sauce recipe, which I highly recommend you try. It’s delicious!

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 are used to dry brine the shrimp.
• Large mixing bowl for the ice bath.

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