Shrimp with Creamy Cocktail Sauce

Total Time 15 mins
Course Appetizer
Cuisine American
Servings 8


  • 1 lemon, halved
  • 2 dried bay leaves
  • Kosher salt
  • 2 lbs shell-on large wild-caught shrimp16-20 count, (frozen is fine, just thaw in fridge before boiling).For sauce
  • 1/2 Cup mayonnaise
  • ¼ Cup ketchup
  • 2 tbsp Sriracha (more to taste)


  • Prepare a large ice-water bath. Bring a large pot of water over high heat to boil, add lemon bay leaves and a generous amount of salt.
  • Reduce heat to medium, add shrimp and simmer until bright pink and opaque, about 3 minutes. The shrimp will curl when done. Do not overcook.
  • Drain and transfer shrimp to the ice bath to cool completely, then drain again and serve over ice with sauce on the side.
  • For the sauce; in a small bowl, combine mayonnaise, ketchup and Sriracha (or other hot sauce).
Keyword GF
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