Peel-and-eat shrimp are simply the greatest. I have fond summer memories of eating fresh shrimp by the beach, and every Christmas Eve my family loves to make this special holiday appetizer. No matter what time of year you eat them, shrimp are so versatile and just the most delicious way to start the evening.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:3 minutes
Total Time:8 minutes
Yield:Serves 4
Category:Appetizers
Ingredients
Scale
1/4 cup lemon juice, plus lemon wedges for serving
1 cup ketchup
2 tablespoons horseradish
1 shallot, minced
1 garlic clove, minced
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Salt and freshly ground black pepper
1 pound large shrimp, unpeeled
Instructions
Bring 1 gallon water and the lemon juice to a boil in a large stockpot.
Meanwhile, stir the ketchup, horseradish, shallot, garlic, Worcestershire sauce, and hot sauce in a medium bowl to combine. Season with salt and pepper to taste; refrigerate until needed.
Add the shrimp to the boiling water and cook until they curl and turn a light pink, about 3 minutes. Drain and let cool to room temperature.
Peel the shrimp and place in a bath of ice water to cool, about 5 minutes. Serve with the chilled cocktail sauce and lemon wedges.
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