Shrimp cocktail might be retro, but when done right, this party staple is never out of style. Adapted from Bon Appetit, this classic version boasts big, plump, perfectly-cooked shrimp with a lemony, horseradish-spiked cocktail sauce. It’s incredibly easy to make and rivals the shrimp cocktail served at the finest restaurants and steakhouses. The key is to use jumbo shell-on shrimp and be careful not to overcook them. You want to have a timer and an ice bath ready before you start cooking; the shrimp cook in exactly 3-1/2 minutes, and they need to be plunged into cold water immediately after poaching to stop the cooking process.

What You’ll Need To Make Shrimp Cocktail

As with all of my shrimp recipes, I recommend buying frozen shrimp. Most shrimp are cleaned and flash-frozen shortly after being caught. Unless you live on the coast, the “fresh” shrimp you see in the seafood case is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself.

Shrimp have a dark vein running along their backs, which needs to be removed. It’s a bit tedious to do yourself, so look for shrimp labeled “shell split and deveined.” (If you need to do it yourself, use kitchen shears to cut through the shell along the back of the shrimp, from the head to the tail, then use a small paring knife to lift out the vein.)

Finally, be sure to buy raw shrimp instead of pre-cooked. This may sound obvious but it is a very common mistake, and cooking shrimp twice will result in very tough shrimp.

Step-by-Step Instructions

In a medium pot, combine the salt, sugar, and 6 cups of water. Bring to a boil over medium-high heat. Fill a large bowl with ice and cold water and set next to the sink.

Add the shrimp to the boiling water mixture.

Cook for exactly 3-1/2 minutes, until the shrimp are pink and opaque. The cooking time is specific for jumbo 16-20 shrimp (“16-20” refers to the number/range of shrimp that size that you’ll get in a pound). If using different size shrimp, follow these guidelines: for 26-30, poach 1-1/2 minutes; for 21-25, poach 2 minutes; for 13-15, poach 4 minutes.

Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes.

Meanwhile, make the sauce: In a small bowl, stir together the ketchup, horseradish, lemon zest and juice, Worcestershire sauce, and hot sauce. Taste and adjust seasoning if necessary.