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A close-up of a serving dish filled with perfectly cooked shrimp, served with a side of cocktail sauce and a lemon wedge.

How to Make Shrimp Recipes Like a Pro (2025)

Learn to prepare shrimp like a professional with this straightforward recipe. This method focuses on perfectly cooked shrimp served with a zesty cocktail sauce.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 25 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 2 pounds raw shell-on shrimp extra-jumbo, 16 to 20 per pound, thawed if frozen
  • 1 large white onion
  • 8 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon black peppercorns
For the Cocktail Sauce and Serving
  • 2 medium lemons
  • 1 1/2 cups ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 1/2 to 1 teaspoon vinegar-based hot sauce such as Tabasco
  • 1 tablespoon chili paste yuzu kosho, sambal oelek, or other, plus more as needed (optional)
  • 8 wedges lemon for serving (optional)

Equipment

  • Medium pot
  • Kitchen shears
  • Baking sheet
  • Slotted spoon
  • Medium bowl
  • Martini or coupe glasses
  • Lipped platter or shallow serving bowl

Method
 

  1. Rinse the shrimp under cool water. Devein with kitchen shears, but do not peel.
  2. Peel and quarter the onion and place it in a medium pot. Add water, kosher salt, white wine vinegar, and black peppercorns. Bring to a boil over high heat. Add the shrimp and remove from the heat. Let sit until just opaque, pink, and cooked through, 1 1/2 to 2 minutes.
  3. Drain or remove the shrimp with a slotted spoon and spread on a baking sheet in a single layer. Discard the onion and peppercorns. Refrigerate until chilled through, about 25 minutes. Meanwhile, make the cocktail sauce.
  4. Juice 1 lemon into a medium bowl until you have 2 tablespoons. Add ketchup, Worcestershire sauce, prepared horseradish, black pepper, vinegar-based hot sauce, and chili paste, if using. Stir to combine. Taste and add more horseradish and/or chili paste, if desired.
  5. Peel the shrimp, leaving the tails on. Halve the remaining lemon and squeeze the juice over the shrimp. Divide the cocktail sauce between 8 martini or coupe glasses, then hang 5 shrimp over the edge of each glass. Alternatively, fill a lipped platter or shallow serving bowl with ice, then place the shrimp on the ice with a bowl of cocktail sauce alongside. Serve with lemon wedges for squeezing, if desired. Set out a small bowl for discarded shrimp tails.

Nutrition

Calories: 164kcalCarbohydrates: 18gProtein: 23.9gFat: 0.8gSaturated Fat: 0.2gSodium: 1044mgFiber: 1.4gSugar: 11.6g

Notes

The cocktail sauce can be made up to 1 week ahead and refrigerated in an airtight container. The shrimp can be cooked up to 1 day ahead, refrigerated in an airtight container, and served chilled. Leftover shrimp and cocktail sauce can be refrigerated in separate airtight containers. The shrimp can be stored for up to 2 days, and the cocktail sauce for up to 1 week.

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