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Naked Colossal Shrimp cocktail with sauce

Classic Shrimp Cocktail

Chef Andrew Wilkinson
There’s nothing like a crisp, chilled shrimp with zesty cocktail sauce. Making this elegant and classic dish is not as complicated as you might think!
Prep Time 0 mins
Cook Time 20 mins
Total Time 20 mins
Course Appetizer, Main Course


  • 1 lb. Raw Naked Shrimp (EZ Peel) full thawed
  • ½ gallon Water
  • ½ cup White Vinegar
  • 2 tbsp. Kosher Salt
  • 1 bowl Ice Water at the ready
  • 12 oz jar Cocktail Sauce


  • Thaw shrimp fully before cooking, either for 24 hours in the refrigerator or under cold running water for 4-5 minutes.
  • In a large stock pot, combine: water. vinegar, and salt.
  • Bring seasoned water to a boil on high heat.
  • Add the thawed shrimp, reduce heat to medium. Cook for 2-3 minutes

Checking for Doneness

  • Remove one shrimp with tongs and dunk in ice water.
  • With a small paring knife, cut halfway into the shrimp.
  • If it is white throughout, it is DONE.
  • If it is translucent or shiny at all on the inside, add back to the heat and continue to cook for another 30 seconds - 1 minute, and check again to ensure shrimp are cooked through.

Finishing Touches

  • Once cooked, remove all shrimp, and submerge into ice water. This will STOP the cooking immediately, to avoid overcooking.
  • Allow to sit for a couple minutes until completely chilled.
  • Remove from water and peel everything except for the tail. This will act as a “handle” for your guests.
  • * Peel your shrimp as close to serving time as possible. This will ensure a moist shrimp. Keep covered after peeling so shrimp do not dry out. *
  • Serve with Cocktail sauce and lemon wedges.
Keyword Shrimp