Eggless Shrimp Cocktail
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 lemon, halved
- 1 tsp kosher salt
- 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
- 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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