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–+ servings

Best Cocktail Shrimp Recipe

Overhead photo of a serving bucket filled with ice and cocktail shrimp.
Ditch the bland, pre-cooked cocktail shrimp and learn how to beer-poach for an irresistible depth of flavor. This simple recipe for preparing raw shrimp for shrimp cocktail guarantees perfectly tender, juicy, and most importantly FLAVORFUL shrimp - every time! Impress your guests and elevate your appetizer to a whole new level with this easy technique to restaurant-quality shrimp.
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Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 people

Equipment

  • 1 Medium Size Mixing Bowl
  • 1 Large Pot
  • As Needed Resealable Storage Bags

Ingredients

  • 2 Pounds Large or Jumbo Shrimp (SEE NOTES)
  • 2 TBS + 1 tsp Kosher Salt - DIVIDED
  • ½ tsp Baking Soda
  • 6 Cups Water
  • 2 ½ Cups Beer (SEE NOTES)
  • 2 large Stalks Celery – roughly chopped
  • 1 medium Yellow Onion – roughly chopped
  • 3 large Cloves Garlic – smashed and peeled
  • 2-inch knob Fresh Ginger – peeled and thinly sliced
  • 2 large sprigs fresh Flat Leaf Parsley
  • 1 1/2 TBS Lemon Juice (juice of 1 lemon)
  • Serving Suggestions: Remoulade Sauce or Cocktail Dipping Sauce, Lemon Wedges, and Fresh Parsley.

Instructions

  • Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
  • Meanwhile, make the Poaching Liquid: In a medium pot combine – water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
  • Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.
    Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
  • Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
  • Serve shrimp cocktail with remoulade sauce and lemon wedges.

Video

Notes

  1. Shrimp: I recommend you use at least jumbo shrimp (16/20s) for this recipe. However, you can use any shrimp you would like. Be sure to keep a careful eye if you using small shrimp as they cook fast!! 
  2. Beer: I used Shock Top because I like the slight citrus flavor. However, you should use any beer you LIKE to drink! Or, you can substitute a dry white wine!
  3. Shrimp Poaching Method Adapted from SeriousEats
Nutritional information is an estimate based upon 6 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 181kcal    Carbohydrates: 9g    Protein: 16g    Fat: 5g    Cholesterol: 145mg    Sodium: 2913mg    Potassium: 181mg    Sugar: 1g    Vitamin A: 300IU    Vitamin C: 4.5mg    Calcium: 81mg    Iron: 0.4mg
Course: Appetizer, Snack, starter
Cuisine: American