Looking for a twist on traditional cocktails? Try these simple shrimp recipes where the cocktails are in the sauce.
A shrimp cocktail is a concoction of juicy, succulent shrimp and cocktail sauce. This delectable, tangy treat is easy to make and a sure favorite at gatherings. At your next social, try these easy shrimp cocktail recipes.
Basic Shrimp Cocktail
Cocktail Sauce:
- 1 cup ketchup
- 1 lemon zest
- Horseradish to taste
- 1/4 Worcestershire sauce
- Hot sauce, to taste
- Combine ketchup, lemon zest and juice, horseradish, and Worcestershire sauce.
- Add hot sauce if desired, mix well then refrigerate until ready to serve. When ready to serve, remove from refrigerator and let stand about 20 minutes before serving.
- 1 pound medium shrimp, in the shell, rinsed
- 1 tablespoon kosher salt
- lemon wedges
- Put water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves into pot and bring water to a boil over high heat. Lower heat to simmer, set a cover on top slightly ajar and cook for 10-30 minutes.
- Drop shrimp into liquid and turn off the heat. Cook the shrimp, stirring occasionally until they curl and turn pink, about 21/2 minutes. Drain and cool to room temperature
- Peel shrimp and remove the vein along curve of the shrimp. Refrigerate if not serving right away.
- loop shrimp over individual martini glasses and top with sauce. Garnish with lemon and serve.
- Prepare shrimp the same as above, but substitute this cocktail sauce:
Bloody Mary Sauce:
- 1 cup chopped tomatoes
- 1/2 tsp lemon juice
- Tabasco sauce to taste
- 1/4 cup Worcestershire sauce
- pinch celery salt
- pinch pepper
- dab horseradish sauce
- 4 shots of vodka
Tequila Lime Shrimp Cocktail
- 1 pound medium shrimp, de veined
- 8 ounces Mexican chorizo, chopped
- 1/2 cup dark tequila
- 1/4 cup fresh lime juice
- Pinch of salt
- Pinch of pepper
- In bowl combine shrimp, tequila, lime juice, chorizo, salt and pepper. set aside and let marinate, no longer than one hour.
- Preheat grill. Drizzle with oil. Place shrimp on hot grill and let cook until done, about 3-5 minutes each side. Remove from heat and hook on individual martini glasses, about 6 shrimp each.
- 2 cups tightly packed fresh cilantro leaves
- 1/4 cup finely chopped toasted pine nuts
- 1 tsp chopped garlic
- 1/4 cup grated parmesan, or favorite Mexican cheese
- pinch of salt
- pinch of pepper
- 6 tbsp olive oil
- 4 shots dark tequila
- In food processor or blender, combine the cilantro, nuts, and garlic and puree on high speed.
- Add the cheese, pepper, salt and process to combine.
- Scrape down sides of processor. Add oil and tequila. Blend until well combined.
- Pour over shrimp in individual martini glasses. Garnish with lemon wedge or lime. Pesto can be substituted with chunky salsa or creamy, cool guacamole.
- 1 pound medium shrimp, washed and de-veined
- 1 bottle Jack Daniels barbeque sauce
- 1/4 cup Jack Daniels whiskey or dark rum
- 1 lemon wedge
- pinch of salt
- pinch of pepper
- Salt and pepper shrimp. Drizzle with oil. Place shrimp on hot grill until done, about 3-5 minutes each side. Remove from heat and hook onto martini glass.
- In sauce pan mix Jack Daniels barbeque sauce and Jack Daniels whiskey. Heat until warm, being careful not to let it come to a boil. Pour over shrimp and garnish with a lemon wedge.
Copyright Venus Joy. Contact the author to obtain permission for republication.
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