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Flavorful Shrimp Cocktail Recipe with Easy Creamy Horseradish Sauce

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A quick and easy shrimp cocktail featuring tender boiled shrimp paired with a creamy, tangy horseradish sauce that’s perfect for entertaining or casual get-togethers.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on (fresh or thawed frozen shrimp)
  • Water, enough to cover shrimp for boiling
  • 1 large lemon, halved (for boiling and garnish)
  • 2 bay leaves (optional)
  • 1 tablespoon sea salt
  • 1 teaspoon whole black peppercorns
  • ½ cup sour cream (full-fat recommended)
  • ¼ cup mayonnaise (preferably good quality like Hellmann’s)
  • 2 tablespoons prepared horseradish (adjust to taste)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • A few dashes hot sauce (optional)
  • Fresh dill or parsley, finely chopped (for garnish)

Instructions

  1. Fill a large pot with about 6 cups (1.4 liters) of water. Add sea salt, black peppercorns, bay leaves, and half the lemon (squeeze juice into water then toss in lemon). Bring to a boil over high heat (about 10 minutes).
  2. Add shrimp in a single layer once water is boiling. Boil for 2-3 minutes until shrimp turn pink and curl up. Avoid overcooking to prevent rubbery texture.
  3. Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop cooking and keep them tender. Chill for about 5 minutes, then drain and pat dry with paper towels.
  4. In a medium bowl, combine sour cream, mayonnaise, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce if using. Whisk until smooth and creamy. Adjust horseradish or lemon juice to taste. Refrigerate sauce for 10 minutes to meld flavors.
  5. Arrange shrimp on a chilled serving platter or individual cocktail glasses. Spoon creamy horseradish sauce into a bowl or drizzle lightly over shrimp. Garnish with fresh chopped dill or parsley and lemon wedges.
  6. Serve immediately or cover and refrigerate for up to 4 hours before serving.

Notes

Do not overcook shrimp to avoid rubbery texture. Chill shrimp in ice water immediately after boiling to lock in tenderness. Let horseradish sauce sit in fridge for 10 minutes before serving to meld flavors. If sauce thickens, add a splash of milk or lemon juice to loosen. Toss cooked shrimp with a little olive oil if they stick together.

Nutrition

Keywords: shrimp cocktail, horseradish sauce, appetizer, seafood, easy recipe, party food, creamy sauce

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