Steamed Shrimp Cocktail

steamed shrimp with homemade cocktail sauce.

5 from 6 votes

Steamed Shrimp Cocktail

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.

Servings:

Ingredients

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

US Customary - Metric

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.

Notes

For frozen shrimp, thaw in water for about 30 minutes until fully thawed. Do not steam frozen shrimp!
If the shrimp has the shell-on, you can unshell the shrimp and remove the vein running alongside the back. Keep the tail on.
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.
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