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    Home » Recipes » Appetizers

    Steamed Shrimp Cocktail

    By Lily・Published: Nov 15, 2022・Updated: Mar 27, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This easy steamed shrimp cocktail is the perfect appetizer and takes only 15 minutes. Shrimp is delicately steamed (using a steamer basket) and then poached in an ice water bath, resulting in the most perfectly steamed shrimp ever.

    This delicious appetizer is so quick and easy that it's perfect for entertaining. Steamed shrimp is so much better than boiled shrimp because it isn't overcooked and rubbery.

    Serve this steamed shrimp alongside homemade cocktail sauce or garlic butter. Other ways I like preparing shrimp are this 15-minute sauteed garlic butter shrimp or blackened cajun shrimp alfredo.

    Shrimp Ingredient Notes

    This steamed shrimp recipe can be made with uncooked frozen or fresh shrimp. I purchased previously frozen raw shrimp with the tail-on. It's possible to unshell the shrimp or thaw previously frozen shrimp in water before use.

    Also, I prefer to use extra large shrimp. It doesn't matter what type of shrimp you use; make sure they are decently sized and uncooked. If the shrimp is pink, then it's been previously cooked. Just check the bag or the seafood counter for raw shrimp.

    Cocktail Sauce Ingredient Notes

    ingredients to make homemade shrimp cocktail sauce.

    How To Make Steamed Shrimp Cocktail

    a steamer pot with water.

    Prepare the steamer by adding water to the bottom of the pan.

    add the uncooked shrimp to the steamer pot.

    Add the shrimp to the steamer tray or steaming basket. Cover the shrimp with the steamer pot lid.

    steamed shrimp in a steamer pot.

    Put the steamer pot on high heat, so the liquid can come to a boil. Once steam starts to form, set a timer for about 60 seconds to 90 seconds. Flip the shrimp. Steam another 60 seconds to 90 seconds.

    a large bowl with a water ice bath.

    Make an ice-water bath for the shrimp.

    steamed shrimp in an ice bath.

    Quickly dump the steamed shrimp in an ice-water bath. This stops the shrimp from continuing to cook.

    removing the shrimp from the ice bath.

    After about a minute, remove the shrimp onto a paper towel lined plate.

    allowing the poached shrimp to dry on a paper towel.

    Pat dry the steamed shrimp. Chill the shrimp in the fridge while preparing the shrimp cocktail sauce.

    finely mincing the celery.

    Finely dice the cucumber.

    ketchup, garlic, diced celery, horseradish, and tabasco sauce in a bowl.

    Add the finely diced cucumber, ketchup, lemon juice, crushed garlic, prepared horseradish, tabasco (optional), and Worcestershire (optional) into a small bowl.

    mixing the homemade shrimp cocktail sauce with a spoon.

    Mix until well combined.

    Serve the chilled, steamed shrimp with lemon wedges and homemade cocktail sauce.

    steamed shrimp cocktail with lemon wedges.

    Tips and Tricks

    • Don't boil the shrimp. Within seconds the shrimp can overcook in boiling water resulting in rubbery shrunken shrimp.
    • Steam the shrimp with a steamer. You can use a steamer basket insert and a conventional pot OR a steamer pot with a steam basket.
    • Buy the shrimp thawed, shelled, and with the tail on. Save time by buying the shrimp ready to go.
    • Use larger shrimp or jumbo shrimp. Don't skimp on size here if possible.

    Variations and Substitutions

    • Since you have your steamer pot out, steam some lobster tails too!
    • Make homemade garlic butter sauce to serve with steamed shrimp (and lobster tails) instead of homemade cocktail sauce. Or make both!
    steamed shrimp and lobster tails with garlic butter sauce.

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    📋 Recipe

    steamed shrimp with homemade cocktail sauce.

    Steamed Shrimp Cocktail

    Author: Lily
    Course: Appetizer, party food
    Cuisine: American
    Prep: 10 minutes mins
    Cook: 5 minutes mins
    Total: 15 minutes mins
    5 from 6 votes
    Print Pin Rate Email
    Servings 6
    This quick and easy steamed shrimp cocktail from scratch is the best way to prepare shrimp cocktail. The shrimp are delicately steamed in just 3 minutes, then added to an ice water bath to chill. This easy homemade cocktail sauce takes just a couple of minutes to whip up using ketchup, horseradish, crushed garlic, lemon, and diced celery.

    Ingredients
     
    US Customary - Metric

    • 2 lbs shrimp uncooked frozen or fresh, tail-on

    Homemade Cocktail Sauce

    • ½ cup ketchup
    • ½ tablespoon prepared horseradish or more depending on preference
    • 1 garlic clove crushed or mashed
    • ½ lemon squeezed
    • 2 tablespoon finely diced celery
    • 1 teaspoon tabasco sauce optional
    • ½ tablespoon worcestershire sauce optional

    Instructions

    Steamed Shrimp

    • Prepare the uncooked shrimp so it's thawed and the shell is removed but with the tail-on. Have the ice-water bath ready in a large bowl.
    • Add water to the bottom of the steamer pot. Place the shrimp in the steamer tray. Cover the pot with the lid.
    • Bring the steamer to a boil. Once you see steam and the shrimp starting to turn pink, set a timer for 60 seconds to 90 seconds. Flip the shrimp and steam for another 60 seconds to 90 seconds.
    • Immediately dump the shrimp in the ice water bath for about a minute until they cool down. Move to a paper towel lined plate. Blot the shrimp dry using a paper towel. Chill the shrimp in the fridge while preparing the homemade cocktail sauce.

    Homemade Shrimp Cocktail Sauce

    • Finely dice the celery. Crush the garlic using a garlic press or mortar and pestle. Squeeze the lemon using a lemon juicer.
    • Add the ketchup, diced celery, lemon juice, crushed garlic, prepared horseradish, worcestershire sauce (if using), and tabasco sauce (if using). Mix well.
    • Serve the homemade cocktail sauce with chilled steamed shrimp.

    Equipment

    steamer.
    Steamer Pot

    Notes

    1. For frozen shrimp, thaw in water for about 30 minutes until fully thawed. Do not steam frozen shrimp!
    2. If the shrimp has the shell-on, you can unshell the shrimp and remove the vein running alongside the back. Keep the tail on.
    3. Storage: Store the shrimp and cocktail sauce separately in an airtight container in the fridge for up to 3 days. I do not recommend freezing this recipe.
    4. I recommend using a steamer pot or steamer basket for this recipe. You will also need a large bowl for the ice water bath.

    Nutrition

    Serving: 6 ounces | Calories: 151 kcal | Carbohydrates: 6 g | Protein: 31 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Trans Fat: 0.01 g | Cholesterol: 243 mg | Sodium: 403 mg | Potassium: 473 mg | Fiber: 0.1 g | Sugar: 5 g | Vitamin A: 105 IU | Vitamin C: 2 mg | Calcium: 103 mg | Iron: 1 mg

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 6 votes (5 ratings without comment)

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      Recipe Rating




    1. Lisa

      January 02, 2023 at 7:25 pm

      5 stars
      With a lemon squeeze, delicious appetizer for New Year’s Eve.

      Reply
      • Lily

        January 03, 2023 at 4:23 pm

        Thanks for the comment Lisa!

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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