Spicy Calabrian Chili Shrimp Cocktail
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Shrimp cocktail is one of those things that I always love to order at a restaurant or raw bar, but forget that I can easily make at home (for significantly cheaper!). It’s fancy enough for a special occasion like a holiday gathering and quick and easy enough for a fast dinner. I gently poach the shrimp in flavorful liquid and, after thoroughly chilling them, serve them alongside a bright and spicy Calabrian chili cocktail sauce for a classic recipe with a twist.
The whole recipe comes together with about 20 minutes of hands-on work! I recommend planning for 3 to 5 shrimp per person. You can easily scale this recipe up or down from the 2 pounds of shrimp the recipe calls for. Pair with other east appetizers like marinated olives and feta cheese and blue cheese-stuffed bacon wrapped dates for a complete party spread!
Why You’ll Love This Shrimp Cocktail Recipe
- Bold, spicy flavor. Calabrian chilies bring smoky heat without overwhelming the shrimp’s natural sweetness.
- Elevated twist on a classic. Traditional shrimp cocktail gets a modern upgrade.
- Perfect for parties. Make it for a crowd or scale down for a more intimate appetizer.
Key Ingredients in This Recipe
- Shrimp – Size terms like “jumbo” or “colossal” aren’t standardized, so it’s more accurate to buy shrimp by the count per pound. U/15 indicates there are 15 or fewer shrimp per pound. I prefer larger shrimp for shrimp cocktail, but any size will work—just adjust the cook time as needed.
- Onion – A quartered yellow onion helps to flavor the poaching liquid.
- Lemon – A squeeze of lemon adds acidity, balancing the shrimp’s natural sweetness and enhancing the seafood flavor and cuts the sweetness of the ketchup in the cocktail sauce.
- Ketchup – Ketchup forms the base of this cocktail sauce, but its sweetness can vary significantly between brands, which may slightly change the overall flavor so taste and adjust the seasoning as needed.
- Horseradish – Prepared jarred horseradish includes salt and vinegar, which season the cocktail sauce and give it a smoother, more balanced consistency compared to the sharper bite of freshly grated horseradish.
- Calabrian chilies – Calabrian chilis are fruity and spicy Italian peppers typically sold chopped or crushed and packed in a neutral oil. Trader Joe’s bomba sauce also works well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
As soon as the shrimp are cooked I recommend transferring them to a bowl of ice water to stop the cooking process. This helps keep them from overcooking and gives them the best firm texture.
Swaps and substitutions
- Calabrian Chilies: Use red pepper flakes, harissa paste, or a mild chili paste if you can’t find Calabrian chilies, though the flavor will be slightly different.
- Shrimp: Jumbo, extra-large or colossal shrimp work best, but medium shrimp can be used; just adjust cooking time slightly. You can also peel the shrimp before cooking; it will take the same amount of time.
- Dipping Sauce: Swap classic cocktail sauce for garlic aioli or a creamy horseradish sauce for a different flavor profile.
How to Make Shrimp Cocktail (Step-by-step)
In a large pot of water, combine the yellow onion, salt, peppercorns, and garlic. Bring to a boil over medium-high heat. While the water boils, fill a large mixing bowl with ice water. Working in batches if needed, add the shrimp to the pot and cook until no longer opaque, about 2 to 3 minutes.
Use a slotted spoon to remove the shrimp from the hot water and add them directly to the ice bath to stop the cooking process.
Remove from the water and peel the shrimp, discarding the shells or reserving for another use. Add the shrimp to a baking sheet, then cover and chill until ready to serve.
In a small mixing bowl, whisk together the ketchup, lemon juice, horseradish, Calabrian chili paste, and Worcestershire sauce until combined. Season to taste with salt and pepper.
When ready to serve, cover a serving platter with crushed ice and top with the shrimp and lemon wedges. Serve with the cocktail sauce for dipping.
FAQ – Frequently Asked Questions
Calabrian chilies are small, spicy Italian peppers with a smoky, slightly fruity flavor. They add a more unique flavor and heat to sauces without overpowering the delicate shrimp flavor.
Yes! Use red pepper flakes or a mild chili paste if you can’t find Calabrian chilies, but the flavor will be slightly different.
Jumbo or extra-large shrimp work best, but medium shrimp can be used. Be sure to adjust cooking time slightly based on the size. Look for it to turn opaque and white-pinkish in color and form a loose “c” shape.
I recommend planning for 3 to 5 shrimp per person. You can easily scale this recipe up or down from the 2 pounds of shrimp the recipe calls for.
Yes! Peeled and deveined shrimp cook more evenly and are easier to eat as a cocktail appetizer. Leave the tails on for a pretty presentation if you like.
Yes! Cook the shrimp in advance and chill for up to 2 days before serving. Prepare the Calabrian chili cocktail sauce up to 2 weeks ahead, then cover and refrigerate until ready to serve.
It has a noticeable kick, but it is balanced by the shrimp’s natural sweetness. You can adjust the heat by adding fewer chilies or seeds.
Serve with lemon wedges, fresh herbs, or crusty bread for a simple but elevated presentation. It also pairs beautifully with sparkling wine or a holiday cocktail.
Other Recipes to Try
If you enjoy this easy shrimp cocktail try these recipes:
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Spicy Calabrian Chili Shrimp Cocktail
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Ingredients:
For the shrimp:
- 2 pounds jumbo or extra-large raw shell-on deveined shrimp, thawed if frozen
- 1 large yellow onion, quartered
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 4 garlic cloves, smashed
- Lemon wedges, for serving
For the Calabrian chili cocktail sauce:
- ½ cup ketchup
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Calabrian chili paste
- 1 teaspoon Worcestershire sauce
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- In a large pot of water, combine the yellow onion, salt, peppercorns, and garlic. Bring to a boil over medium-high heat. While the water boils, fill a large mixing bowl with ice water.
- Working in batches if needed, add the shrimp to the pot and cook until no longer opaque, about 2 to 3 minutes.
- Use a slotted spoon to remove the shrimp from the hot water and add them directly to the ice bath to stop the cooking process.
- Remove from the water and peel the shrimp, discarding the shells or reserving for another use. Add the shrimp to a baking sheet, then cover and chill until ready to serve.
- In a small mixing bowl, whisk together the ketchup, lemon juice, horseradish, Calabrian chili paste, and Worcestershire sauce until combined. Season to taste with salt and pepper.
- When ready to serve, cover a serving platter with crushed ice and top with the shrimp and lemon wedges. Serve with the cocktail sauce for dipping.
Notes:
Nutrition:
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