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Florida Shrimp Cocktail with Citrus Cocktail Sauce

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 45 min Total 60 min Method: BOIL Main: shrimp

Shrimp are cooked in seasoned water, chilled in ice, and served cold with a cocktail sauce brightened by orange and lime. It works as a party appetizer or a light meal. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Always cook the shrimp first, until opaque and firm (145°F), then chill them quickly in ice water. Keep cooked shrimp cold and do not leave them out more than 2 hours (1 hour if above 90°F); set the serving dish over ice. Scrub citrus before zesting or cutting.

Allergens: shellfish

Equipment

  • large pot
  • slotted spoon
  • large bowl for ice water
  • small mixing bowl
  • zester or fine grater
  • colander

Ingredients (for 4 servings)

  • 1.5 pounds large raw shrimp, shell on, deveined
  • 8 cups water
  • 2 tablespoons salt
  • 1 lemon, halved
  • 4 cups ice cubes
  • 3/4 cup ketchup
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon hot sauce

Directions

  1. 1. Scrub the lemon, orange, and lime under running water before zesting or juicing.

  2. 2. Stir the ketchup, horseradish, orange juice, lime juice, orange zest, and hot sauce in a small bowl. Cover and refrigerate.

  3. 3. Fill a large bowl with the ice and about 4 cups of cold water.

  4. 4. Bring the 8 cups of water, the salt, and the lemon halves to a boil in a large pot over high heat.

  5. 5. Add the shrimp and cook 2 to 3 minutes, stirring once, until pink, opaque, and firm. Shrimp should reach 145°F.

  6. 6. Scoop the shrimp straight into the ice water. Let them sit 5 minutes, then drain well.

  7. 7. Peel the shrimp, leaving the tails on if you like. Cover and refrigerate at least 30 minutes until cold (this chill time is included in the cook time).

  8. 8. Serve the shrimp over ice with the cocktail sauce. Return to the refrigerator within 2 hours (1 hour if the room is above 90°F).

Skill taught

Poaching shrimp until just opaque, then stopping the cooking in an ice bath.

Affordable substitution

Use frozen raw shell-on shrimp thawed in the refrigerator overnight, or bottled lemon and lime juice in the sauce.

Optional variation

Stir a little finely chopped celery or cilantro into the cocktail sauce.

Leftovers & storage

Refrigerate leftover shrimp and sauce within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat cold within 2 days.

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