top of page
  • Writer's pictureDairy Keen

Shrimp Cocktail Platter

This is a quick and easy appetizer for Christmas or New Year’s Eve. You can make it hours ahead and it is so much easier than you would ever think, and it looks so impressive.


Shrimp Cocktail Platter


1 lemon, cut into 8 wedges

8 cups water

¼ yellow onion

1 Tablespoon minced garlic

1 bay leave

¼ cup sugar

2 pounds shrimp, thawed, peeled, and deveined


Cocktail Sauce

1 ½ Cups Heinz Chili sauce (12 oz bottle)

1 ½ Cup Heinz Ketchup

1 Tablespoon Lea & Perkins Worcestershire Sauce

dash white pepper

1 Tablespoon Horseradish Sauce (or more if you like it hotter)

1 Tablespoon lemon juice

Mix cocktail sauce ingredients together in small mixing bowl. Refrigerate until ready to serve.

Prepare in a large bowl ice water, set aside.

In a large saucepan place in the lemon, water, onion, garlic, bay leave, and sugar. Bring to a boil.


Add the shrimp to the boiling water and cook for only 2 minutes or until the shrimp is pink. Remove quickly and place in the ice water for 5 minutes. Remove from the ice water and refrigerate until ready to serve.


To serve: Place shrimp onto a large platter and serve with the cocktail sauce on the side. Put a spoon into the cocktail sauce so that people will serve onto their small plates and not double dip.

You can also serve on individual plates over shredded lettuce or diced celery.

*Gluten Free and Dairy Free as written.

Jan Dairy Keen



3 views

Recent Posts

See All

I found this recipe for a loaf of “bread” but I turned them into muffins. They are delicious and can be frozen too. Peach Muffins 1 large Eggs ½ Cup vegetable Oil ¾ Cup Sugar or ½ Cup Brown Sugar plus

I am making this for my niece for a Barbie Viewing Party. They have “Barbie” shirts for everyone to wear to the movie, and they are taking little bags of this Popcorn to the theatre to enjoy during th

When it is springtime in the Rockies, I love to eat Asparagus. This is a quick and easy appetizer or side dish. Everyone loves it, which I hate because there isn’t enough left for me! Asparagus Parm

bottom of page