Appetizer: United States – Rock Shrimp Cocktail

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 3 min

Additional 15 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) rock shrimp, peeled and deveined
1 / 2 cup (120 ml) ketchup
2 tbsp (30 ml) prepared horseradish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Worcestershire sauce
1 / 4 tsp (1.25 ml) hot sauce, or to taste
Salt and freshly ground black pepper, to taste
Lemon wedges, for garnish

Show original ingredient measurements

1 lb (450 g) rock shrimp, peeled and deveined
1 / 2 cup (120 ml) ketchup
2 tbsp (30 ml) prepared horseradish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Worcestershire sauce
1 / 4 tsp hot sauce, or to taste
Salt and freshly ground black pepper, to taste
Lemon wedges, for garnish

Instructions

1. Bring a pot of salted water to a boil and add the rock shrimp. Cook for about 2-3 minutes until they are pink and opaque, then drain and transfer to an ice bath to cool. Once chilled, drain and set aside.
2. In a mixing bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Season with salt and black pepper to taste.
3. Arrange the shrimp cocktail-style on a platter or individual serving dishes. Accompany with the cocktail sauce on the side and garnish with lemon wedges. Chill until ready to serve.