August 1, 2024

Poppin’ Shrimp Cocktail

Name: Poppin’ Shrimp Cocktail
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 3/4 lb jumbo or colossal uncooked shrimp (8-12 count preferable, peeled (See NOTES section below)); 1/3 cup ketchup; 2 1/2 tablespoons white horseradish (from a jar); 2 tablespoons shallot (finely chopped); 1 teaspoon poppy seeds; 1/2 tablespoon lemon juice (freshly squeezed)

Do you love shrimp cocktail? This version maintains the strength of the classic with enhancements and inspiration focused on the cocktail sauce. Poppin’ Shrimp Cocktail uses poppy seeds and shallots to create a poppy-ness (get it😉?!) that is truly fantastic. So next time you want to serve this classic, consider this poppin’ version.

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Ingredients

Organize the ingredients – raw uncooked shrimp, ketchup, horseradish, shallots, poppy seeds, and lemon.

Cooking the Shrimp

Cook for 1 1/2 minutes, until shrimp turn color and start to float to the top of the pot.

Transfer raw shrimp into salted boiling water in a medium sized pot. Cook for 1 1/2-2 minutes, until shrimp turn color and start to float to the top of the pot. (I know this is a little bit of time but trust me, you do not want to overcook the shrimp. Overcooked shrimp are tough and rubbery.) Remove shrimp with a slotted spoon and place on a towel-lined paper plate. Allow shrimp to cool for 10-15 minutes and then cover with plastic wrap and place in the refrigerator for at least one hour. The shrimp should be cold before serving.

Making the Cocktail Sauce

Place ketchup, horseradish, shallots, poppy seeds, and lemon juice into a medium sized bowl.

Place ketchup, horseradish, shallot, poppy seeds and lemon juice into a medium sized bowl. Combine thoroughly. If not using immediately, cover with plastic wrap and refrigerate. Mix again before serving.

Poppin’ Shrimp Cocktail

Arrange shrimp on a platter or in a bowl with the cocktail sauce. Garnish with parsley and lemon wedges.

Print Recipe

Poppin’ Shrimp Cocktail

Prep Time10

Cook Time2

Total Time12

Course: Appetizer

Cuisine: American

Keyword: gluten free, horseradish, ketchup, lemon, poppy seeds, shallots, shrimp

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

3/4 lb jumbo or colossal uncooked shrimp 8-12 count preferable, peeled (See NOTES section below)
1/3 cup ketchup
2 1/2 tablespoons white horseradish from a jar
2 tablespoons shallot finely chopped
1 teaspoon poppy seeds
1/2 tablespoon lemon juice freshly squeezed

Instructions

Transfer raw shrimp into salted boiling water in a medium sized pot. Cook for 1 1/2-2 minutes, until shrimp turn color and start to float to the top of the pot. (I know this is a little bit of time but trust me, you do not want to overcook the shrimp. Overcooked shrimp are tough and rubbery.) Remove shrimp with a slotted spoon and place on a towel-lined paper plate. Allow shrimp to cool for 10-15 minutes and then cover with plastic wrap and place in the refrigerator for at least one hour. The shrimp should be cold before serving.
Place ketchup, horseradish, shallot, poppy seeds and lemon juice into a medium sized bowl. Combine thoroughly. If not using immediately, cover with plastic wrap and refrigerate. Mix again before serving.
Arrange shrimp on a platter or in a bowl with the cocktail sauce. Garnish with parsley and lemon wedges.

Notes

Of course, you can always simplify and buy pre-cooked shrimp.

Add a few shakes of tabasco or hot sauce if the horseradish doesn’t have enough kick.

If desired, you can flavor the water by adding some lemon juice and/or a bay leaf.

Recipe by me.

If you like this recipe, you may also like these other GFchow recipes. Sautéed Shrimp Cocktail, Mom’s Gazpacho Soup, and Open-Faced Shrimp Quesadilla.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.