Shrimp Cocktail Recipe


Retro Recipes from the '50s and '60sShrimp cocktails give off an air of class and sophistication despite being so easy. It’s a “pinkies up” kind of food. Shrimp cocktails made regular appearances at the fanciest dinner parties in the ’50s and ’60s and were even a mainstay in the flashy, high-stakes casino world. I prefer to make the cocktail sauce from scratch so I can control how spicy it is.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 20 Minutes


  • 5 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 2 bay leaves
  • 1 onion, quartered
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 cup white wine
  • 1 lemon
  • 1 tablespoon Tabasco Chipotle sauce
  • 1 pound deveined shell-on jumbo shrimp
Cocktail Sauce
  • ½ cup chili sauce
  • 2 tablespoons prepared horseradish
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco Chipotle sauce
  • ¼ teaspoon kosher salt
  • 1 lemon, sliced, for serving
How to Make It
    For the shrimp
  1. In a large pot, combine the thyme, parsley, bay leaves, onion, salt, peppercorns, wine, and 2 cups water.
  2. Cut the lemon in half and squeeze the juice from each half into the pot. Throw the lemon halves into the pot as well.
  3. Bring the mixture to a boil over medium heat.
  4. Turn off the heat and let sit for 10 minutes to infuse the mixture. Fill a large bowl with ice and water and set it nearby.
  5. Remove the lemon halves and add the Tabasco and the shrimp.
  6. Simmer the shrimp over medium heat for 5 to 8 minutes.
  7. Remove the shrimp and place in the ice bath to stop the cooking.
  8. Drain and peel the shrimp. Place on a platter.
  9. For the cocktail sauce
  10. In a medium bowl, combine the chili sauce, horseradish, lemon juice, Worcestershire sauce, Tabasco, and salt.
  11. Serve the chilled shrimp with the sauce and lemon slices.

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