Listen up seafood lovers! I’ve spent years perfecting the art of cooking frozen shrimp, and today I’m gonna share my tried-and-true method for turning those icy crustaceans into an impressive shrimp cocktail that’ll wow your guests No need to feel intimidated – with these simple steps, you’ll nail it every time!
What You’ll Need
Essential Ingredients:
- High-quality frozen raw shrimp (shell-on preferred)
- Kosher salt
- Ice for cooling bath
- Lemon wedges
- Fresh parsley for garnish
Basic Equipment:
- Large pot
- Slotted spoon
- Bowl for ice bath
- Paper towels
- Serving platter
Step-by-Step Instructions
1. Choosing Your Shrimp
I always recommend going for
- Shell-on shrimp (protects the meat while cooking)
- Large size (U12 or bigger)
- Raw, uncooked shrimp
- Sustainably caught or responsibly farmed
- Flash-frozen varieties
2. Thawing Methods
Overnight Method (Recommended):
- Place frozen shrimp in bowl
- Cover and refrigerate for 12-24 hours
- Pat dry before cooking
Quick-Thaw Method:
- Put shrimp in sealed bag
- Submerge in cold water
- Change water every 30 mins
- Usually takes about 1 hour
Never thaw at room temperature or use hot water – that’s just asking for trouble!
3. Prep Work
- Peel shells (leave tails on if you’re feeling fancy)
- Remove that yucky vein:
- Make shallow cut along back
- Lift out dark vein
- Rinse under cold water
- Pat those babies dry!
4. Cooking Process
Perfect Boiling Method:
- Fill large pot with water
- Add generous pinch of salt
- Bring to rolling boil
- Drop in shrimp
- Cook 2-3 mins until pink and curled
- Remove immediately when opaque
Pro tip Don’t overcrowd the pot! Cook in batches if needed,
5. The Ice Bath (Super Important!)
- Prepare bowl with ice and water
- Transfer cooked shrimp immediately
- Let chill 5 mins
- Drain thoroughly
- Pat dry again
Serving Your Masterpiece
Classic Presentation:
- Line serving dish with lettuce
- Arrange shrimp around edge
- Place cocktail sauce in center
- Garnish with:
- Lemon wedges
- Fresh parsley
- Extra sauce on side
Tips for Success
- Keep shrimp cold until serving
- Calculate 5-6 shrimp per person
- Make sure cocktail sauce is nice and chilled
- Serve within 2 hours of cooking
Common Mistakes to Avoid
- Overcooking (leads to rubber-band texture)
- Skipping the ice bath
- Not drying shrimp properly
- Using pre-cooked frozen shrimp
Storage Tips
If you’ve got leftovers (which rarely happens at my house!):
- Store in airtight container
- Keep refrigerated
- Eat within 2 days
- Don’t refreeze cooked shrimp
My Personal Touch
I love adding a bit of personality to my shrimp cocktail by mixing up the cocktail sauce. Here’s my secret recipe:
Quick Homemade Cocktail Sauce:
- Ketchup base
- Extra horseradish (gives it kick!)
- Splash of Worcestershire
- Squeeze of lemon
- Dash of hot sauce
- Pinch of Old Bay seasoning
Mix it all together and BAM – way better than store-bought!
Final Thoughts
Making shrimp cocktail from frozen shrimp ain’t rocket science, but it does need a little TLC to get it right. Follow these steps, and I promise you’ll have a crowd-pleasing appetizer that looks like it came from a fancy restaurant. Now go forth and cook some shrimp!
Would anyone like me to explain any of these steps in more detail? Drop your questions in the comments below!
Note: This guide is based on my personal experience and countless shrimp cocktails served at family gatherings. Results may vary depending on shrimp size and personal preference.
What You’ll Need To Make Peel-And-Eat Boiled Shrimp With Cocktail Sauce
- Old Bay Seasoning: Adds a signature blend of bold, zesty spices that perfectly complements the shrimp. The primary spices in Old Bay are celery salt, red and black pepper, and paprika.
- Butter: Enhances the richness of the cooking liquid and adds a smooth flavor to the shrimp.
- Beer: Infuses the shrimp with a subtle malty flavor while helping to tenderize the meat.
- Water: Dilutes the beer slightly, creating a well-balanced poaching liquid for the shrimp.
- Extra Large Shrimp: These meaty shrimp hold up well to boiling. I suggest frozen deveined shrimp, as most are cleaned and flash-frozen soon after being caught. Unless you live near the coast, the “fresh” shrimp in seafood cases is often previously frozen, so you’re better off buying frozen and thawing it yourself.
- Ketchup: Forms the sweet and tangy base of the cocktail sauce.
- Prepared Horseradish: Adds a sharp, spicy kick to balance the sweetness of the ketchup. Prepared horseradish can be found in the refrigerator aisle at your supermarket.
- Lemon Juice: Brightens the sauce with a touch of acidity.
- Cayenne Pepper: Adds a subtle heat for extra depth in the sauce.
- Jump to the printable recipe for precise measurements
To cook the shrimp, combine the beer, water, butter, and Old Bay in a large pot or Dutch oven and bring to a boil.
Add the shrimp, turn the heat down to medium, and cover with a lid.
Cook for 3 to 6 minutes, stirring once so they cook evenly, until the shrimp are pink but still tender. Be careful not to overcook!
To make the sauce, combine the ketchup, horseradish, lemon juice, and cayenne pepper in a small bowl and stir to combine.
Use a slotted spoon to transfer the shrimp to a platter. Serve hot or cold with beer, cocktail sauce, and plenty of napkins. Enjoy!
You May Also Like
Simmered in beer and Old Bay, these peel n’ eat boiled shrimp are easy to make and fun to eat.
- 2½ tablespoons Old Bay seasoning
- 3 tablespoons unsalted butter
- 1 cup beer
- 1 cup water
- 2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen
- 6 tablespoons ketchup
- ½ tablespoon prepared horseradish (see note)
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne pepper
- Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.
- Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.
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- Per serving (6 servings)
- Calories: 220
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 344 mg
- Cholesterol: 259 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
How to Boil Shrimp for Shrimp Cocktail
FAQ
What is the best way to cook frozen raw shrimp?
- Bring a saucepan of water to a rapid boil over high heat.
- Remove from heat, let it stop boiling, and wait 5 minutes
- Add frozen shrimp, stir, cover, and wait 5 minutes.
- Drain and serve immediately or stir into a ready-to-serve recipe.
Do you have to defrost shrimp before cooking for shrimp cocktail?
No matter if you’re crafting a shrimp cocktail or trying out a new shrimp recipe, you’ll need to thaw your frozen shrimp. This is a crucial step to ensure your meal is safe and delicious, every time.
Can you boil frozen shrimp for shrimp cocktail?
Should you thaw frozen raw shrimp before cooking?
No matter which cooking method you’re using for a particular recipe, shrimp must be thawed first in order to remove the digestive tract that runs alongside the top and under belly of the shrimp and that is a MUST.