Shrimp cocktail, or chilled shrimp with a side of cocktail sauce, is a tender and refreshing appetizer that commands high prices on restaurant menus. That expense can be skipped by making the treat at home by simmering, grilling or roasting the shrimp, then chilling them. Choose the method that best suits your palate. However the shrimp is cooked, it is a good source of protein as well as a source of many vitamins and minerals, such as selenium, copper, phosphorous, iron, niacin and vitamin B12.
Simmered
Step 1
Pour 4 cups water into a large saucepan. Bring the water to a boil over high heat.
Step 2
Add 1 lb. peeled and de-veined jumbo shrimp to the pot. Reduce the heat to medium-high.
Step 3
Simmer the shrimp, uncovered, for four minutes or until they turn pink and are opaque all the way through.
Step 4
Remove the shrimp with a skimmer. Allow them to cool to room temperature on a plate.
Step 5
Cover the shrimp with plastic wrap. Place them in the refrigerator until they are cold -- about one hour.
Step 6
Serve the shrimp on ice with a side of cocktail sauce, if desired.
Grilled
Step 1
Preheat the grill to medium-high or 400 degrees Fahrenheit.
Step 2
Thread 1 lb. peeled and de-veined jumbo shrimp onto metal skewers. Brush them with 2 tbsp. olive oil. The oil prevents the shrimp from drying out and keeps them from sticking to the grill grates.
Step 3
Grill the skewers for two minutes on each side. The shrimp are ready when they turn pink and are opaque all the way through.
Step 4
Take the skewers off the grill and place them on a serving plate. Allow them to cool to room temperature.
Step 5
Take the shrimp off the skewers and place them on the plate. Cover the plate with plastic wrap. Refrigerate the shrimp until they are cold -- about one hour. Serve the shrimp on ice with a side of cocktail sauce, if desired.
Roasted
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Spread 1lb. jumbo shrimp in a baking pan. Drizzle 2 tbsp. olive oil over them.
Step 3
Roast the shrimp in the oven for two to four minutes or until they have turned pink and are opaque all the way through.
Step 4
Remove the shrimp from the baking pan. Allow them to cool to room temperature on a plate.
Step 5
Cover the shrimp with plastic wrap. Place them in the refrigerator until they are cold -- about one hour. Serve the shrimp on ice with a side of cocktail sauce, if desired.
Things You'll Need
- 4 cups water
- Saucepan
- 1 lb. jumbo shrimp, peeled and de-veined
- Skimmer
- Serving plate
- Plastic wrap
- Ice
- Cocktail sauce (optional)
- Metal skewers
- Basting brush
- 2 tbsp. olive oil
- Baking pan
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