Classic Shrimp with Cocktail Sauce

Use this traditional shrimp and cocktail sauce recipe to bring a delicious appetizer to your next dinner party or summer celebration.


A zesty cocktail sauce to serve with shrimp.

Ingredients
  • 3 Pounds large shrimp in shell
  • 3/4 Cup ketchup
  • 1/4 Teaspoon finely grated fresh orange zest
  • 1/4 Cup fresh orange juice
  • 1 to 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons drained bottled horseradish
  • 1/4 Teaspoon Tabasco
Directions

For Shrimp:

Bring a 6- to 8-quart pot two-thirds full of salted water to a boil.

Simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes.

Drain and cool.

Peel shrimp, leaving tail and first segment of shell intact.

Shrimp can be cooked and peeled 1 day ahead and chilled, covered.

For Cocktail Sauce:

Stir together all cocktail sauce ingredients until well combined.

Sauces can be made 1 day ahead and chilled, covered.

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