perfect shrimp cocktail recipe
with a dill cocktail aioli
there are few things better in life than a really good shrimp cocktail. its simple – just chilled shrimp that was boiled in a flavorful stock and a dipping sauce (usually cocktail sauce). its a classic, and for good reason. but it is also shockingly easy to mess it up. shrimp can become overcooked very quickly, which makes them rubbery and chewy, rather than plump and tender.
so I set out to figure out the key to a perfect shrimp cocktail. most methods call for dropping the raw shrimp into boiling water or stock, boiling them until opaque, then dunking into an ice bath to cool them down. while this works, its easy to overcook and if you boiled the shrimp in a flavorful stock, the ice bath washes much of it away.
this method, which is based off of the method from Serious Eats, uses no ice baths, a flavorful stock, and a few other tricks to keep it from overcooking.
there are a few keys to look out for when cooking shrimp. one way to tell if it is overcooked or not is the shape. when cooked shrimp resembles more of an O than a C, its overcooked. personally, I like it to look something between a J and a C in shape. (see photo of shrimp above for what I mean).
the full recipe:
serves: depends how hungry you are
Ingredients
1 lb Peeled shrimp, tails on **see notes for peeling tip**
4 cups water
1 tsp black peppercorns
4 lemon zest strips
1 tbsp kosher salt
1/4 tsp baking soda*
1/2 tsp kosher salt*
cocktail aioli
1 tbsp ketchup
1 tsp prepared horseradish
1/2 lemon juice
2 tbsp mayo
1 tbsp dill
* = optional
Tools
large pot/dutch oven
metal sheet tray
instant-read thermometer
Steps
In a large mixing bowl, add the 1 lb peeled shrimp with 1/4 tsp baking soda and 1/2 tsp kosher salt. Toss to combine and place in the fridge for 30 minutes to dry brine.
Place a metal sheet pan in the freezer.
In a large pot, add 4 cups of cold water, 1 tsp whole black peppercorns, 4 lemon zest strips, and 1 tbsp kosher salt.
Add brined shrimp directly from the fridge to the pot of cold water, then turn it to medium high heat. Allow it to gently heat up until the water temperature reaches 150ºF using an instant-read thermometer.
Remove the shrimp from the pot, shake off excess water, and place directly onto the cold sheet pan in a single layer. Place the sheet pan into the fridge for 30 minutes, or until chilled through.
While chilling, make the dill cocktail aioli by combining 1 tbsp ketchup, 1 tsp horseradish, juice from 1/2 lemon, and 2 tbsp mayonnaise in a small bowl. whisk in 1 tbsp freshly chopped dill.
Serve the chilled shrimp over ice and garnish with finely chopped chives (optional). Serve with the cocktail aioli and enjoy.
If you’re peeling your own shrimp, avoid splitting the shrimps back open. I find that yields a chewier texture. Instead, use your hands and pull outward from the legs until everything but the tail is removed.
The dry brine is optional, but it gives it a bit more help in remaining plump and juicy.
Mentioned before, but the shrimp should end up closer to the shape of a C rather than an O.
there really arent many things to substitute in this one, sorry lol.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!