Texas Gold Shrimp Jumbo Shrimp Cocktail

Our shrimp cocktail recipe elevates the classic by adding a creamy twist to the traditional sauce. Mayonnaise and Dijon mustard bring depth and smooth texture, complementing the tangy kick of horseradish and Worcestershire sauce. The result is a richer, more indulgent version of the classic shrimp cocktail with a balanced, flavorful finish.

Make preparation easier with Texas Gold Peeled & Deveined Shrimp. This recipe calls for 2 pounds of 21/25-count shrimp; check available sizes and pack weights on the product page. Planning for a crowd? Read our shrimp serving-size guide before ordering.

Ingredients:

  • 2 lbs Peeled and Deveined Jumbo (21/25) shrimp*
  • 1½ cups Tomato ketchup
  • 1½ cups Mayonnaise
  • ¾ tsp Cayenne pepper
  • 3 tsp Prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • 2 heads Iceberg lettuce, finely shredded
  • 2 Avocados, peeled and diced
  • 1 yellow bell pepper (diced into cubes)
  • 2 tbsp Fresh dill or parsley, finely chopped (for garnish)

For Boiling the Shrimp:

  • 6 cups Water
  • 1 Lemon, sliced
  • 2 Bay leaves
  • 2 tsp Black peppercorns
  • 2 tsp Salt

* By using Texas Gold Peeled and Deveined Jumbo Shrimp, you can skip the hassle of cleaning the shrimp yourself. However, feel free to choose from any of our other shrimp products for this recipe.

Instructions:

1. Cook and Chill the Shrimp:

  • In a large pot, bring the water, lemon slices, bay leaves, peppercorns, and salt to a boil. Add the raw, thawed Texas Gold Shrimp and cook until the flesh is firm, pearly, and opaque throughout, approximately 2–3 minutes depending on size. Cooking raw shrimp is required; only the aromatics are optional.
  • Drain the cooked shrimp and transfer them to an ice-water bath to cool quickly. Drain well, cover, and refrigerate until chilled. Keep the shrimp refrigerated while preparing the sauce.

2. Make the Sauce:

  • In a large bowl, whisk together the ketchup, mayonnaise, cayenne pepper, Worcestershire sauce, lemon juice, horseradish, and Dijon mustard.
  • Season with salt and black pepper to taste.

3. Coat the Shrimp:

  • Add the cooked shrimp to the sauce and stir until they are well-coated.
  • You could also keep the sauce and the shrimp separated when serving, according to your preference.

4. Assemble:

  • In serving glasses or bowls, add a layer of shredded iceberg lettuce.
  • Top with diced avocado.
  • Spoon the shrimp and sauce mixture over the top.

5. Garnish:

  • Sprinkle the diced yellow bell pepper and chopped dill or parsley over each serving.

6. Serve:

  • Serve chilled for a refreshing, flavorful shrimp cocktail.
Buy Shrimp for this Recipe