Ingredients:

  • 1 pound (450g) raw shrimp, peeled and deveined (tails on or off), 21-25 count
  • 8 cups (2 liters) water
  • 2 tablespoons kosher salt
  • 1 lemon, halved
  • 2 cloves garlic, crushed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 sprigs fresh dill or parsley (optional)
  • 1 cup (240ml) ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • A dash of hot sauce

Instructions:

  1. In a large pot, combine water, salt, lemon halves, crushed garlic, peppercorns, red pepper flakes (if using), and dill or parsley (if using).
  2. Bring the mixture to a rolling boil over high heat.
  3. Once boiling, add the shrimp to the pot.
  4. Reduce heat slightly to maintain a gentle boil. Cook until the shrimp turn pink and opaque and curl into a C shape. Small (2-3 mins), Medium (3-5 mins), Large (5-8 mins). Use a food thermometer to check the internal temperature of the shrimp; it should reach 145°F (63°C).
  5. Prepare an ice bath in a large bowl.
  6. Immediately transfer the cooked shrimp to the ice bath to stop the cooking process.
  7. Once the shrimp are cool (about 5 minutes), drain them from the ice bath.
  8. Whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using) in a small bowl. Adjust seasonings to taste.
  9. Serve the shrimp chilled with the optional cocktail sauce and enjoy!