Calling this The BEST Shrimp Cocktail is almost an understatement. You may have noticed that there are very few recipes on my site that I have labeled “the best.” This shrimp cocktail has earned that title. This is beyond a doubt the best shrimp cocktail I have ever tasted. The sauce is incredibly flavorful with a perfect balance of spicy tangy heat.
I have made this recipe twice now. I initially tested a halved recipe for a lunch with just my kids and I and we inhaled everything! (in a matter of minutes!) Because we didn’t leave a single shrimp for the other adult in the house to taste, I felt obligated to make it again. Just to make sure it was as awesome as I remembered. And yes, it was every bit as awesome the second time.
I’ve made this with medium size shrimp and jumbo shrimp. I preferred the jumbo ones, but the smaller ones tasted every bit as amazing. In the future when I make this, I’ll likely buy whichever is on sale at the time. I’ve also boiled the shrimp with and without their shells and tails. Whichever method you prefer will work fine. There is no difference in the taste.
* The shrimp and the cocktail sauce may be made up to 24 hours in advance. If deveined shrimp aren’t available, simply shell the shrimp (leaving the tail intact) and cut through the top of the shrimp along the vein line and remove and discard the vein.