By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
186 cal · 138 min
Gaby's Shrimp Cocktail
Recipe GLPRcc36f4bb0bd349
A classic chilled shrimp cocktail featuring plump, succulent shrimp poached in a fragrant broth with lemon, bay leaves, and peppercorns, then served over crushed ice with fresh lemon wheels, tangy cocktail sauce, and zesty horseradish on the side.
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Ingredients
3 lemons
1 onion, quartered
2 tablespoons kosher salt
2 bay leaves
10 black peppercorns
2 lb. large shrimp, shells on
10 cups crushed ice
Cocktail sauce for serving
Prepared horseradish for serving
Directions
Cut one lemon in half. Fill a large pot with water and add the juice from the halved lemon along with the lemon halves themselves. Add the quartered onion, kosher salt, bay leaves, and black peppercorns to the pot.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and simmer the broth for 5 minutes to allow the flavors to infuse.
Add the shrimp (with shells still on) to the simmering broth. Cook for approximately 3 minutes, until the shrimp are opaque throughout and have reached an internal temperature of 145°F. Drain the shrimp immediately in a colander.
Spread the cooked shrimp on a clean surface and allow them to cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours or up to overnight.
When ready to serve, slice the remaining 2 lemons into thin wheels. Arrange the crushed ice on a large serving platter, creating a bed for the shrimp.
Arrange the chilled shrimp on top of the ice. Garnish with the lemon wheels and place small bowls of cocktail sauce and prepared horseradish alongside for dipping. Serves 6.
Comments
This is a straightforward recipe with excellent ingredient availability—all items are stocked at every Charlotte chain, and shrimp is readily available fresh or frozen year-round at our coastal-adjacent supply. The cost per serving is moderate, driven mainly by the shrimp itself, which typically runs $8-12 per pound; six servings from 1.5 to 2 pounds works out to roughly $2-3 per person, plus another dollar or so for accompaniments. The stated 138 minutes is wildly dishonest: chilling shrimp takes time, but actual hands-on work is fifteen minutes at most, making this misleading to a weeknight cook. The dish is a non-starter for families seeking a meal, and the cold preparation means it does not reheat—it's a same-night appetizer only, not a dinner solution.
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