Great shrimp cocktail recipes are all about the little things. Namely, guidance on the right shrimp for the job, how to cook them perfectly, and how best to achieve the classic balanced but zingy sauce. This one gets the details right. (Catch former BA staffer Molly Baz making shrimp cocktail here.)
You’re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter—the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16–20 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26–30, poach 1½ minutes; for 21–25, poach 2 minutes; for 13–15, poach 4 minutes; for 8–12, poach 5 minutes; read more in our guide to cooking shrimp.)
No matter the size, shrimp cook best with their shells on. The shells flavor the cooking liquid and prevent the seafood from overcooking. As soon as the shrimp have turned opaque, get them into a cold water bath, fast; dropping ice into the cooking liquid makes that simple. (If your pot is too small, use a slotted spoon to transfer the shrimp to a separate bowl filled with salted ice water.) Serve the chilled shrimp tail-on, scattered over more cracked ice, and garnish with lemon wedges alongside a cocktail sauce kissed with tomatoey chili sauce, which gives the dip more oomph than ketchup ever could.
For a completely different feel, serve the poached shrimp with aioli or guacamole with lime juice, cilantro, and tortilla chips. For more shrimp-spiration, check out this riff on Panamanian ceviche that can be made with frozen, deveined shrimp.