Low Sodium Shrimp Cocktail

Total time55 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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1 lemon, halved
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp whole black peppercorns
2 bay leaves

For the dipping sauce

¼ cup fresh lemon juice (from about 2 lemons)
2 tbsp fresh horseradish, finely grated
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp extra-virgin olive oil
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper

For serving

lemon wedges, for serving (optional)
fresh parsley sprigs, for serving (optional)

Instructions

1
Fill a large saucepan with 6 cups of cold water. Squeeze the lemon halves into the water and drop them in, then add the kosher salt, black peppercorns, and bay leaves. Bring to a boil over high heat.
2
Add the shrimp to the boiling water and cook, stirring once, until they are pink, curled, and opaque throughout with no translucent gray at the center, 2–3 minutes. Confirm doneness with an instant-read thermometer — the shrimp should reach 145°F (63°C) at the thickest part.

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