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Poppin’ Shrimp Cocktail

Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
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.