Easy Shrimp Cocktail Appetizer Recipe Using Shrimp From Aldi
Homemade shrimp cocktail has a freshness and flavor that store-bought versions simply can’t match. You get to control the quality of the shrimp, adjust the seasoning to your liking, and choose a healthy cocktail sauce. Plus, it’s a quick and easy recipe that can be prepared in advance, making it a stress-free option for entertaining.
Ingredients
- 12 oz to 2 pounds large shrimp peeled and deveined (leave tails on for presentation)
- 2 garlic cloves or 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper or 7 peppercorns
- 1 bay leaf or 1/2 teaspoon thyme if you do not have any bay leaves
- Juice of 1 lemon optional
Cocktail Sauce Option
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish adjust to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- A few dashes of hot sauce like Tabasco, to taste
- Salt and pepper to taste
Instructions
- Thaw Shrimp: Thaw the shrimp overnight in the refrigerator or for a few minutes under running water.
- Prepare Shrimp: Remove shells from shrimp but leave tails on. Rinse the shrimp under clean water if desired.
- Boil the Water: Fill a medium pot with approximately 1 to 3 quarts of water depending on how many shrimp you’re cooking. Bring water to a boil. Add the garlic, salt, pepper, bay leaf and lemon (if using) and let simmer for 15 minutes.
- Cook the Shrimp: Add the shrimp to the boiling water and turn off the heat. Cover with a lid for 5 minutes, or until the shrimp turn light pink and opaque. Be careful not to overcook them.
- Chill the Shrimp: Remove the shrimp from the water, drain and refrigerate until ready to serve.
If Making Cocktail Sauce
- Mix Ingredients: In a small bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir until well blended.
- Season to Taste: Adjust the horseradish, hot sauce, salt, and pepper to your preference. Refrigerate until serving.
Notes
Tips for the Best Shrimp Cocktail:
- Choose The Right Shrimp: Look for large, extra large or jumbo shrimp that is raw, deveined, shell and tail on that is easy peel.
- Don’t Overcook: Keep a close eye on the shrimp while cooking to ensure they stay tender and juicy.
- Make Ahead: Prepare the shrimp and sauce up to a day in advance for easy assembly before your event.