Gluten-Free Classic Shrimp Cocktail

Ingredients

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• 1 lb large shrimp, peeled and deveined, tails on
• 1 cup ketchup Shop
• 2 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1 tsp gluten-free Worcestershire sauce Shop
• 0.5 tsp hot sauce (optional) Shop
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 bag corn tortilla chips or GF crackers for serving Shop
• 1 lemon cut into wedges, for garnish

Instructions

1. 1 Bring a large pot of salted water to a rolling boil. Add the prepared shrimp and cook for just 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they will become tough. Immediately drain the shrimp and plunge them into an ice bath to stop the cooking process; let them chill for about 5 minutes.
2. 2 While the shrimp are chilling, prepare the cocktail sauce. In a medium bowl, combine the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and optional hot sauce. Stir these ingredients together until they are thoroughly mixed and the sauce has a uniform color.
3. 3 Season the cocktail sauce with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Taste the sauce and adjust the horseradish or lemon juice if you prefer a spicier or tangier flavor profile.
4. 4 Once the shrimp are thoroughly chilled, drain them well. Arrange the cooked shrimp on a serving platter, ensuring they are nicely fanned out. You can also place them in individual glasses for a classic presentation.
5. 5 Serve the chilled shrimp immediately with the prepared cocktail sauce for dipping. Garnish the platter with fresh lemon wedges. Offer corn tortilla chips or gluten-free crackers alongside for scooping up any extra sauce.

Nutrition (per serving)

Tips & Notes

• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
• Don't overcook shrimp — they're done the moment they turn pink and curl into a loose C-shape (1–2 min per side).
• Make and refrigerate these up to 24 hours in advance; bring to room temperature before serving.

Common questions