The Shrimp Cocktail | Peri's Place For Recipes

Prep Time
Prep 40 mins, Bake ~5 mins
Oven Temp
Cook Time
Prep 40 mins, Bake ~5 mins
Yield: 4 servings


  • 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 cup water
  • 2 cups ice

For the cocktail sauce:

  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 1/2 cup prepared chili sauce
  • 4 tablespoons prepared horseradish
  • 1 teaspoon sugar
  • Few grinds fresh black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Sprinkle Old Bay seasoning


  1. If not using easy peel shrimp, with a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
  2. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
  3. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes.
  4. Remove shrimp from the brine and rinse under cold water. Dry on paper towels.
  5. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
  6. Place shrimp onto the sizzling sheet pan and return to broiler immediately.
  7. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
  8. Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Cocktail Sauce

  1. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
  2. Refrigerate cocktail sauce until ready to serve.

Good to Know

The original recipe I followed did not suggest peeling the shrimp before serving, though I highly recommend it for the sake and sanity of you and your guests.