Shrimp Cocktail is a classic party appetizer that needs to be at your next gathering! This party favorite is easy to throw together and can be made in advance.
Every holiday party needs Shrimp Cocktail! It’s a simple and delicious appetizer that everyone know and loves. For more yummy appetizers at your party, try Easy Italian Pinwheels, Avocado Egg Rolls, and Sausage Stuffed Mushrooms.
Shrimp Cocktail
Shrimp Cocktail is a classic that no one can pass up. The good news is that it is so quick and easy to make. I just love that it can be made ahead of time so I’m not making a mess of the kitchen right before guests arrive.
How to make Shrimp Cocktail?
- Fill a large pot with water and add half an onion, lemon, bay leaves, a little sugar, and salt. Bring it to a boil.
- Place ice and water in a large bowl and keep it close by the large pot.
- Add 1 pound of shrimp to the boiling water and cook for 2-3 minutes just until the shrimp is pink and begins to float. Remove with a slotted spoon and immediately place in the ice water.
- Repeat with the remaining shrimp and then drain the shrimp and refrigerate.
How to make Cocktail Sauce?
- Mix together ketchup, lemon juice, lemon zest, horseradish, Tabasco sauce (add more or less to your liking), and Worcestershire sauce.
- Refrigerate until ready to serve.
How to serve Shrimp Cocktail?
For a large party: Place cocktail sauce in a medium bowl on top of a platter. Surround the sauce with the shrimp.
For an intimate gathering: Place cocktail sauce in cocktail glasses and hang the shrimp around the edge of the glass.
How far in advance to make Shrimp?
This appetizer can be made right before serving or up to 2 days in advance. Just store covered in the refrigerator.
What kind of shrimp should I buy?
You can buy fresh or frozen.
I prefer to buy shrimp that has already been peeled and vein removed to save myself some time but you can definitely do that yourself if you want to save money.
Medium size shrimp work best for shrimp cocktail. That is about 21-25 shrimp per pound.
Can I halve or double the recipe?
Yes! If you halve the recipe just halve the shrimp (not the other ingredients in the pot) and the sauce.
If doubling the recipe be sure to work in batches and boil one pound of shrimp at a time.
Looking for more shrimp recipes? Enjoy these:
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
Join the Conversation (0)
Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
Be the first to comment on this recipe!