Shrimp cocktail with zesty horseradish sauce is one of those timeless starters that never goes out of style—especially around the holidays. Whether you’re building a show-stopping Christmas charcuterie board or looking for easy Christmas appetizers for a party, this dish has your back. Cool, succulent shrimp paired with a fiery, tangy dipping sauce is just the kind of refreshing bite you need to balance out the rich, hearty mains of a Christmas dinner. It's chilled elegance on a platter and makes the perfect addition to your spread of holiday party appetizers.
Shrimp Cocktail with Zesty Horseradish Sauce
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Large pot Essential for boiling the shrimp. If you don’t have a stockpot, a deep saucepan works too.
Slotted spoon Helps remove the shrimp quickly from the boiling water into an ice bath.
Mixing bowl For combining the sauce ingredients.
Whisk To blend the horseradish sauce until smooth.
Serving platter or cocktail glasses For a more festive touch, use clear cocktail glasses with a lettuce leaf as a base to serve the shrimp individually.
Ice bath setup A large bowl filled with ice and water to immediately stop the cooking process and keep the shrimp perfectly tender.
For the Shrimp
- 1 ½ lbs large shrimp 16–20 count, peeled and deveined, tails on
- 1 tablespoon kosher salt
- 1 lemon halved
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 cups cold water
- Ice bath for chilling
For the Zesty Horseradish Sauce
- ½ cup ketchup
- 2 tablespoons prepared horseradish adjust to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce such as Tabasco
- Pinch of salt
- Freshly ground black pepper to taste
Prepare the Poaching Liquid
In a large pot, combine 4 cups of water with kosher salt, halved lemon, peppercorns, and bay leaves. Bring to a boil over medium-high heat. This aromatic poaching liquid subtly infuses the shrimp with flavor as they cook.
Cook the Shrimp
Add the cleaned shrimp to the boiling water and reduce the heat to medium. Cook until they turn pink and firm—this takes just about 2–3 minutes, depending on their size. Do not overcook or they’ll become rubbery.
Chill Immediately
Using a slotted spoon, transfer the shrimp into an ice bath to stop the cooking process. Let them sit in the ice bath for 5–7 minutes until completely chilled. Drain and pat dry with paper towels. Keep refrigerated until ready to serve.
Make the Zesty Horseradish Sauce
In a mixing bowl, combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Whisk until well blended. Taste and adjust seasoning or heat level as needed. Chill for at least 15 minutes to let the flavors meld.
Serve with Style
Arrange the shrimp on a chilled platter, or serve in individual cocktail glasses with a dollop of sauce at the bottom or on the side. Garnish with lemon wedges and fresh parsley for a festive touch. This presentation adds a touch of sophistication, making it ideal for your Christmas dinner appetizers spread.
Pairings
This shrimp cocktail pairs well with sparkling wines like Prosecco or Champagne, as the bubbly acidity cuts through the spice and enhances the shrimp’s sweetness. For non-alcoholic options, a citrusy mocktail or ginger beer does wonders.
As part of a larger spread, consider adding smoked salmon bites, deviled eggs, or marinated olives to your appetizer table. These lighter options offer variety without overpowering the elegant simplicity of the shrimp cocktail. It also makes a refreshing contrast to richer xmas appetizers like bacon-wrapped dates or cheesy dips.
If you're designing a Christmas charcuterie board, shrimp cocktail brings a unique chilled, seafood element that balances beautifully with cured meats, cheeses, fresh fruit, and crackers. The visual contrast—icy pink shrimp against a bold board—is also eye-catching and festive.
FAQs
1. Can I use frozen shrimp for this recipe?
Absolutely. Frozen shrimp work perfectly—just make sure to thaw them overnight in the refrigerator or quickly under cold running water. Opt for raw, peeled, and deveined shrimp with tails on for easier eating and presentation.
2. Is it better to use shrimp with shells or already peeled?
Shrimp with shells tend to be juicier and more flavorful after cooking, but for this dish, peeled shrimp with tails on are the most practical and attractive for dipping. If you buy shrimp in the shell, make sure to devein them before cooking.
3. What size shrimp is best for shrimp cocktail?
Go for large shrimp—16–20 count per pound is ideal. They’re big enough to hold their shape and flavor but not so large that they become a mouthful.
4. Can I make the sauce in advance?
Yes! The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. In fact, giving it time to sit enhances the flavor.
5. How long can the cooked shrimp sit out?
Keep the shrimp chilled until just before serving. Once out, they’re safe to eat for about 2 hours at room temperature—or 1 hour if your home is particularly warm due to ovens and guests. For Christmas eve appetizers or a christmas buffet, it’s smart to nestle the serving dish into a larger bowl filled with ice to keep everything cold.
