Elevate your next dinner with this Classic Jumbo Shrimp Cocktail, a timeless appetizer that balances elegance with effortless preparation. By poaching the shrimp in a fragrant Court Bouillon, you ensure a tender, snappy texture that far surpasses store-bought alternatives. When paired with our easy homemade cocktail sauce, this sophisticated dish becomes the perfect opening act for a romantic Valentine’s Day or any special occasion.
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🍤 The Ingredients
This sophisticated dish pairs succulent, aromatically infused seafood with a zesty, handcrafted sauce that perfectly balances bright citrus notes and a signature savory heat. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Jumbo Shrimp: For the most elegant presentation, use 12–15 count (Jumbo) or 16–20 count (Extra Large) shrimp. If buying frozen, ensure they are fully thawed in the refrigerator before poaching, and always leave the tails on for a classic look and easy handling.
- Dry White Wine: A crisp Sauvignon Blanc or Pinot Grigio is ideal for the poaching liquid. If you prefer to omit the alcohol, substitute with an equal amount of water and an extra tablespoon of fresh lemon juice.
- Prepared Horseradish: Ensure you are using “Prepared Horseradish” (grated horseradish in vinegar) rather than “Horseradish Sauce,” which contains cream or mayo. This keeps the cocktail sauce vibrant and provides that signature sharp bite.
- Aromatics (Onion & Celery): These provide the savory foundation of the Court Bouillon. If you don’t have celery on hand, fresh fennel or leeks make excellent sophisticated substitutes.
- Hot Sauce: A vinegar-forward sauce like Tabasco is the traditional choice for this recipe. For a different profile, you can substitute with a pinch of cayenne pepper or a dash of Sriracha for a hint of sweetness.
- Fresh Lemon: Always use freshly squeezed lemon juice rather than bottled; the bright acidity is essential for cutting through the richness of the shrimp and balancing the heat of the horseradish.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip: The Secret of the Court Bouillon
A Court Bouillon—French for “short broth”—is a rapidly cooked, highly aromatic poaching liquid designed to infuse delicate proteins with flavor. While many home cooks simply boil their shrimp in plain water, using this classic mixture of white wine, citrus, and aromatics ensures the shrimp are seasoned from the inside out.
To truly elevate your dish, let the bouillon simmer for at least 15 minutes before adding the shrimp; this “pre-infusion” extracts the essential oils from the herbs and spices, resulting in a more sophisticated, multi-dimensional flavor and a remarkably tender texture that defines a gourmet shrimp cocktail.
🧊 Tips and Tricks for Success
- The “C” Shape Rule: Keep a close eye on the shrimp while poaching. Perfectly cooked shrimp form a gentle “C” shape. If they curl tightly into an “O” shape, they are overcooked and will likely be rubbery.
- Pat Them Dry: Before plating, use a paper towel to thoroughly pat the chilled shrimp dry. If the shrimp are wet, the cocktail sauce will slide right off instead of clinging to them.
- Let the Sauce Meld: While the sauce is easy to whip up, it tastes even better if made at least an hour in advance. This gives the horseradish, Worcestershire, and hot sauce time to fully integrate for a more balanced flavor.
- Use Crushed Ice: For a high-end restaurant presentation, keep the shrimp chilled over a layer of crushed ice. You can usually get crushed ice from the place you got your shrimp from.
- Deveining Secret: If you are cleaning the shrimp yourself, use a small pairing knife or a toothpick to gently pull the vein out. Keeping the shell on during the poaching process (if using “easy-peel”) can actually add more flavor to the meat, though peeling them before poaching is easier for beginners.
👩🏼🍳 How to Make Classic Jumbo Shrimp Cocktail
- Step 1: Whisk all of the ingredients for the cocktail sauce in a small bowl. Cover and chill for at least 1 hour.
- Step 2: In a large pot of water, add the white wine, lemon, onion, celery, bay leaves, black peppercorns, and a pinch of salt.
- Step 3: Bring the water to a boil, lower the heat to medium, and simmer for 10 minutes.
- Step 4: Carefully drop the shrimp into the simmering Court Bouillon. Once they are opaque and have formed a “C”, remove them. This should only take a few minutes. Don’t overcook the shrimp!
- Step 5: Immediately add to an ice bath in a large bowl. Let them rest in the cold water for 5 minutes.
- Step 6: Drain and chill the shrimp. Arrange the shrimp over crushed ice and serve with lemon wedges and the cocktail sauce. Serve ice cold!
🍽️ How to Serve
- The Chilled Platter: For a grand, shared presentation, fill an attractive, chilled plate or shallow bowl with a generous bed of crushed ice. Place a small bowl of the cocktail sauce in the center and arrange the jumbo shrimp elegantly around it.
- Individual Glassware: For a sophisticated bistro-style aesthetic, serve individual portions in chilled martini or coupe glasses. You can either place the sauce at the bottom of the glass and drape the shrimp over the rim or nestle a small ramekin of sauce into a glass filled with crushed ice.
- The Final Flourish: Garnish the platter or glasses with fresh lemon wedges and vibrant sprigs of parsley. The lemon provides a bright pop of color and allows guests to add an extra spritz of citrus to their shrimp.
- Temperature is Key: To maintain the “classy” experience, ensure the shrimp, sauce, and even the serving dishes are thoroughly chilled. Serving this dish over ice isn’t just for looks—it keeps the seafood at the perfect, crisp temperature throughout the course.
🙋🏽♂️ Frequently Asked Questions
Yes, you can poach the shrimp and mix the sauce up to 24 hours before your event. Store the shrimp in an airtight container in the coldest part of your refrigerator to ensure they stay crisp and fresh.
Absolutely. High-quality frozen shrimp are often fresher than the “fresh” ones at the seafood counter because they are frozen immediately after being caught. Just be sure to thaw them completely in the refrigerator overnight before poaching.
The key is to watch for the visual cue of a “C” shape and immediately move them to an ice bath. The ice water stops the residual heat from cooking the protein further, locking in that perfect, snappy texture.
You can easily customize the heat by adjusting the amount of prepared horseradish and hot sauce. Start with half the recommended amount, taste, and gradually add more until it reaches your preferred level of zing.
When kept in a sealed container in the refrigerator, they are best enjoyed within two days. For the most vibrant flavor and best texture, try to serve them as close to the preparation time as possible.
🎩 More Elegant Appetizer Recipes
Ready to make the best shrimp appetizer in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Jumbo Shrimp Cocktail
Video
Equipment
- Large pot for poaching the shrimp
Ingredients
For the Poaching Liquid (Court Bouillon) and Shrimp
- 8 cups water
- 1 cup dry white wine Sauvignon Blanc or Chardonnay
- 1 large lemon halved and squeezed
- 1 medium onion quartered
- 1 stalk celery chopped, or sliced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- ½ teaspoon Kosher salt
- 1 lb jumbo shrimp shells on, but preferably deveined. Keep the tails on.
For Serving
- Lemon wedges
- Several sprigs parsley
Instructions
Do Ahead
- Prepare the homemade cocktail sauce, cover, and chill for at least 1 hour, or even better, overnight. (Click the link in the Ingredients list)Homemade cocktail sauce
Prepare the Shrimp Cocktail
- In a large pot, combine the water, wine, lemon juice, onion, celery, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat and simmer for about 10 minutes. This will "season" the water.8 cups water, 1 cup dry white wine, 1 large lemon, 1 medium onion, 1 stalk celery, 2 bay leaves, 1 teaspoon whole black peppercorns, ½ teaspoon Kosher salt
- While the liquid simmers, prepare a large bowl filled with ice and cool water. This is important to stop the shrimp from cooking and keep them tender.
- With the water simmering, gently drip the shrimp in. Once they turn opaque and form a "C" shape, they are done. This usually takes about 2 to 3 minutes.1 lb jumbo shrimp
- Immediately remove the shrimp with a slotted spoon and transfer them to the ice bath. Let them sit in the cold water for 5 minutes.
- Once cold, peel the shells off, but leave the tails intact. If they weren't already deveined, make a shallow slit down the back and remove the vein. Pat them completely dry with paper towels. Refrigerate until ready to use.
- Arrange the shrimp on a serving plate or platter over crushed ice. Garnish with lemon wedges, sprigs of parsley or dill, and the cocktail sauce. Or, chill martini glasses and place a scoop of the cocktail sauce in the bottom of the glass and hook 3 to 4 shrimp around the rim of the glass, facing inward. Serve ice-cold!Lemon wedges, Several sprigs parsley
Notes
- The Ice Secret: When purchasing your shrimp, ask the fishmonger at the seafood counter for a bag of crushed ice. Most markets will provide it for free, giving you the perfect professional base for an elegant, chilled presentation at home.
- Don’t Skip the Dry: After the ice bath, ensure you pat each shrimp thoroughly dry with a paper towel. This allows the cocktail sauce to cling to the shrimp rather than sliding off.
- Advance Prep: You can poach the shrimp and prepare the sauce up to 24 hours in advance. Keep them tightly covered in the refrigerator until the moment you are ready to plate and serve.
- The “C” Shape: Remember that a “C” stands for “Cooked” and an “O” stands for “Overcooked.” Pull the shrimp from the bouillon the moment they reach that perfect “C” curve.
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