Description

A fresh, bright, and crowd-pleasing appetizer that comes together quickly. The citrus-herb poached shrimp and upgraded cocktail sauce make this classic starter taste extra special while staying totally simple.

Ingredients

Scale

For the Shrimp

2 lbs large shrimp (16/20 count), peeled and deveined
1 lemon, sliced
1 lime, sliced
2 tbsp Old Bay seasoning
2 garlic cloves, smashed
1 small bunch fresh dill
Ice (for ice bath)

For the Cocktail Sauce

2 cups cocktail sauce (store-bought or homemade)
2 tsp prepared horseradish (more or less to taste)
1 tsp hot sauce (optional)

For Serving

Lemon wedges
Fresh parsley

Instructions

1. Make the Poaching Liquid

Fill a large pot with 8 cups of water. Add lemon slices, lime slices, Old Bay, garlic, and dill. Bring to a boil for 2–3 minutes.

2. Cook the Shrimp

Reduce to a low simmer. Add shrimp and cook for 2–3 minutes, until pink, opaque, and forming a loose “C” shape.

3. Chill Immediately

Transfer shrimp to an ice bath to stop the cooking. Let chill for at least 5 minutes, then drain and pat dry.

4. Make the Zesty Cocktail Sauce

Mix cocktail sauce, horseradish, and hot sauce. Taste and adjust seasoning. Chill until serving.

5. Serve

Arrange shrimp on a platter (over crushed ice if desired). Garnish with parsley and lemon wedges. Serve with the chilled cocktail sauce.

Notes

Don’t boil the shrimp — simmering keeps them tender.
Set a timer! Shrimp overcook quickly.
Ice bath = essential for crisp texture.
Buy frozen shrimp — they’re usually fresher and more consistent than “fresh” counter shrimp.
Customize the sauce: more horseradish for a spicy kick, more lemon for brightness.