Go Back
–+ servings
A glass filled with perfectly cooked, chilled shrimp ready for dipping, served with cocktail sauce and lemon wedges, illustrating how to make shrimp recipes.

How to Make Shrimp Recipes Like a Pro (2025)

This recipe shows you how to cook jumbo shrimp perfectly using a simple poaching method, then pair them with a homemade cocktail sauce. You will learn a technique to achieve tender, opaque shrimp every time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Chilling Time 25 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Seafood
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 2 pounds raw shell-on shrimp (extra-jumbo, 16 to 20 per pound), thawed if frozen Devein with kitchen shears, but do not peel
  • 1 large white onion Peeled and quartered
  • 8 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon black peppercorns
For the Cocktail Sauce and Serving
  • 2 medium lemons One for juicing, one for cutting into wedges
  • 1.5 cups ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish Plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon vinegar-based hot sauce Such as Tabasco, use 1 teaspoon maximum
  • 1 tablespoon chili paste Yuzu kosho, sambal oelek, or other; optional
  • 8 Lemon wedges For serving, optional

Equipment

  • medium pot
  • Baking sheet
  • Medium bowl
  • Kitchen shears

Method
 

  1. Rinse the 2 pounds of raw extra-jumbo shrimp under cool water. Devein them using kitchen shears, but leave the shells on.
  2. Peel and quarter the large white onion. Place the onion pieces in a medium pot. Add 8 cups water, 2 tablespoons kosher salt, 2 tablespoons white wine vinegar, and 1 tablespoon black peppercorns. Bring this mixture to a boil over high heat.
  3. Add the shrimp to the boiling liquid and immediately remove the pot from the heat. Let the shrimp sit in the hot water until they are just opaque, pink, and cooked through, which takes about 1 1/2 to 2 minutes.
  4. Drain the shrimp or remove them with a slotted spoon. Spread them in a single layer on a baking sheet. Discard the onion and peppercorns. Refrigerate the shrimp until they are chilled through, about 25 minutes. While the shrimp chill, make the cocktail sauce.
  5. Juice one of the medium lemons into a medium bowl until you measure 2 tablespoons of juice. Add 1 1/2 cups ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared horseradish, 1 teaspoon black pepper, 1/2 to 1 teaspoon vinegar-based hot sauce, and the 1 tablespoon of chili paste, if you are using it. Stir all ingredients to combine them.
  6. Taste the cocktail sauce. Add more horseradish and/or chili paste if you want a stronger flavor.
  7. Peel the shrimp, keeping the tails attached. Halve the remaining medium lemon and squeeze its juice over the peeled shrimp.
  8. Serve the shrimp by dividing the cocktail sauce between 8 martini or coupe glasses, then hang 5 shrimp over the edge of each glass. Alternatively, fill a lipped platter or shallow serving bowl with ice, place the shrimp on the ice, and set a bowl of cocktail sauce next to them. Serve with lemon wedges for extra squeezing, if you like. Set out a small bowl for the discarded shrimp tails.

Nutrition

Calories: 164kcalCarbohydrates: 18gProtein: 23.9gFat: 0.8gSaturated Fat: 0.2gSodium: 1044mgFiber: 1.4gSugar: 11.6g

Notes

You can make the cocktail sauce up to 1 week ahead and keep it refrigerated in an airtight container. Cook the shrimp up to 1 day ahead, store them refrigerated in an airtight container, and serve them chilled.
Store leftover shrimp and cocktail sauce separately in airtight containers. The shrimp keep for up to 2 days, and the cocktail sauce keeps for up to 1 week.

Tried this recipe?

Let us know how it was!