📝 About This Recipe
Experience the ultimate seafood fast-food classic with our Coastal Express Shrimp Cocktail, designed for maximum flavor with a quick-service turnaround. We use a precision-poaching method to ensure succulent, snappy shrimp paired with a signature 'Turbo-Charged' horseradish sauce that packs a sophisticated punch. This dish brings the high-end steakhouse experience to your kitchen in a fraction of the time, proving that fast food can be incredibly fresh and elegant.
🥗 Ingredients
The Shrimp & Poach
- 1.5 pounds Extra Large Shrimp (16-20 count, peeled and deveined, tail-on)
- 1 whole Lemon (halved)
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaf (dried)
The Quick-Service Cocktail Sauce
- 1 cup Ketchup (high-quality tomato base)
- 3 tablespoons Prepared Horseradish (extra hot preferred)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Hot Sauce (Tabasco or similar)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
Assembly & Garnish
- 4 cups Ice Cubes (for the shock bath)
- 1 sprig Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
- 2 inner pieces Celery Stalks (tender leaves attached)
👨🍳 Instructions
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1
Fill a large pot with 2 quarts of water. Add the halved lemon (squeezing the juice in first), Old Bay seasoning, peppercorns, and bay leaves.
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2
Bring the seasoned water to a rolling boil over high heat, then reduce to a simmer for 5 minutes to infuse the flavors.
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3
While the water simmers, prepare an 'ice bath' by filling a large bowl with the ice cubes and cold water. Set this aside near the stove.
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4
Increase the heat to bring the water back to a gentle boil. Carefully add the shrimp to the pot.
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5
Cook the shrimp for exactly 2 to 3 minutes. Look for them to turn opaque pink and curl into a 'C' shape. Do not let them curl into an 'O' or they will be overcooked.
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6
Immediately drain the shrimp into a colander and plunge them into the prepared ice bath. This stops the cooking process instantly, ensuring a snappy texture.
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7
While the shrimp chill, prepare the sauce. In a medium mixing bowl, whisk together the ketchup, horseradish, Worcestershire sauce, lemon juice, hot sauce, and smoked paprika.
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8
Taste the sauce. For a more 'fast-food' kick, add an extra teaspoon of horseradish or a pinch of salt if needed.
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9
Remove the shrimp from the ice bath and pat them thoroughly dry with paper towels. Excess water will dilute the cocktail sauce.
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10
Divide the cocktail sauce into four small ramekins or chilled glass coupes.
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11
Hang 4-5 shrimp around the rim of each glass or arrange them neatly on a bed of shredded lettuce if using a bowl.
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12
Garnish with a fresh lemon wedge, a sprinkle of chopped parsley, and a tender celery leaf for that classic quick-service aesthetic.
💡 Chef's Tips
Always use 'Tail-On' shrimp; it provides a natural handle for dipping and looks much more professional. If the horseradish isn't 'biting' enough, grate in a half-teaspoon of fresh ginger for a unique, bright heat. To save time, you can buy pre-cleaned shrimp, but always double-check for any missed veins. Never skip the ice bath; it is the difference between a rubbery shrimp and a tender, crisp bite. Chill your serving glasses in the freezer for 10 minutes prior to assembly for a truly refreshing experience.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Pilsner or a dry Sauvignon Blanc to cut through the spice. Serve alongside buttery saltine crackers or oyster crackers for a traditional texture contrast. Add a side of crunchy coleslaw for a complete seafood-shack style meal. For a spicy twist, serve with a side of pickled jalapeños or extra hot sauce. A chilled cucumber salad makes for a cooling and healthy accompaniment.