Spicy Calabrian Chili Shrimp Cocktail

Shrimp Cocktail with Spicy Calabrian Chili Cocktail Sauce on platter with ice.

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

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Servings

Calories 99kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition