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A beautifully arranged platter of cooked shrimp with cocktail sauce, perfect for learning how to make shrimp recipes like a pro.

How to Make Shrimp Recipes Like a Pro (2025)

Learn to prepare shrimp like a professional with this step-by-step guide. This recipe focuses on simple techniques to bring out the best flavor in shrimp, perfect for any home cook looking to elevate their seafood dishes.
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Prep Time 30 minutes
Cook Time 3 minutes
Chilling Time 25 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Seafood
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 2 pounds raw shell-on shrimp extra-jumbo, 16 to 20 per pound, thawed if frozen
  • 1 large white onion peeled and quartered
  • 8 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon black peppercorns
For the Cocktail Sauce and Serving
  • 2 medium lemons juiced (you need 2 tablespoons from one, and the other for wedges)
  • 1 1/2 cups ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 1/2 to 1 teaspoon vinegar-based hot sauce such as Tabasco
  • 1 tablespoon chili paste such as yuzu kosho, sambal oelek, or other, plus more as needed (optional)
  • 8 lemon wedges for serving (optional)

Equipment

  • Medium pot
  • Baking sheet
  • Slotted spoon
  • Medium bowl
  • Martini or coupe glasses

Method
 

  1. Rinse the shrimp under cool water. Devein them using kitchen shears, but do not peel.
  2. Place the quartered onion in a medium pot. Add water, kosher salt, white wine vinegar, and black peppercorns. Bring to a boil over high heat. Add the shrimp and remove from heat. Let sit until just opaque and pink, about 1 1/2 to 2 minutes.
  3. Drain the shrimp or remove them with a slotted spoon. Spread them on a baking sheet in a single layer. Discard the onion and peppercorns. Refrigerate until chilled, about 25 minutes. While the shrimp chill, prepare the cocktail sauce.
  4. Juice one lemon into a medium bowl until you have 2 tablespoons. Add ketchup, Worcestershire sauce, prepared horseradish, black pepper, hot sauce, and chili paste (if using). Stir to combine. Taste and add more horseradish and/or chili paste if desired.
  5. Peel the shrimp, leaving the tails on. Halve the remaining lemon and squeeze the juice over the shrimp. Divide the cocktail sauce among 8 martini or coupe glasses. Hang 5 shrimp over the edge of each glass. Alternatively, fill a platter or serving bowl with ice, place the shrimp on the ice, and serve the cocktail sauce alongside. Serve with lemon wedges for squeezing, if desired. Provide a small bowl for discarded shrimp tails.

Nutrition

Calories: 164kcalCarbohydrates: 18gProtein: 23.9gFat: 0.8gSaturated Fat: 0.2gSodium: 1044mgFiber: 1.4gSugar: 11.6g

Notes

The cocktail sauce can be made up to 1 week ahead and refrigerated in an airtight container. The shrimp can be cooked up to 1 day ahead, refrigerated in an airtight container, and served chilled. Leftover shrimp and cocktail sauce can be refrigerated in separate airtight containers. The shrimp can be stored for up to 2 days, and the cocktail sauce for up to 1 week.

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