The shrimp cocktail recipe
for your table
Finely chop the lettuce and divide it over the bottom of the glass. Pat the shrimp dry with paper towels, as the moisture they release will thin the sauce within a few minutes. Then return the glass to the refrigerator.
Stir together the sauce. Start with the mayonnaise and stir in the ketchup until the color is evenly light pink. Use about three parts mayonnaise to one part ketchup; otherwise the mixture will become sweet and the color will be too bright.
Season with the cognac, a few drops of Tabasco, some lemon juice, salt, and pepper. Taste and adjust: if it’s too sweet, add lemon; if it’s too bland, add salt and another drop of Tabasco. Then refrigerate the sauce covered for at least half an hour so the flavors can infuse.
Assemble just before serving: the shrimp on the lettuce, the sauce poured over it, and a lemon wedge or some dill alongside. The longer the assembled glass sits, the more moisture the lettuce releases and the thinner the sauce becomes.
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The story
In the Netherlands, shrimp cocktail is primarily a festive dish: it is served at Christmas and weddings, and almost always in a footed glass. That glass is no coincidence. In a coupe, you can see the layers through the glass, the portion remains small enough to be a starter, and the whole dish stays cooler than on a flat plate. At its core, it is a simple dish: lettuce, shrimp and a pink sauce. What distinguishes one version from another is the quality of the shrimp and how far you take the cognac and Tabasco.
The right glass
A shrimp cocktail consists of layers, and you want to be able to see through them. In a footed coupe, you can see the green lettuce at the bottom, the shrimp above it and the pink sauce on top; on a plate, you only see the top layer. The wide bowl is practical too: a regular spoon fits all the way to the bottom, and the stem keeps your hand away from the bowl, so the dish stays cold for longer. If you serve it as an amuse-bouche, choose a smaller glass that holds a few bites, which you can find among the amuse glasses.
Bormioli Rocco Primavera Ice Glass 24 cl (6 pieces)
Pasabahce Elysia Amuse Glass 23.5 cl (4 pieces)
Both sets together € 61,90.
The right tools
For a shrimp cocktail, in addition to the glass, you need a citrus juicer for the lemon juice, a zester for some zest over the sauce, and a bar spoon that reaches the bottom of a narrow glass. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 85,80.
What do you serve with a shrimp cocktail?
A shrimp cocktail is cold, salty and creamy, which calls for a glass of something with acidity alongside it. White wine is the safest choice; for a festive table, pour champagne or prosecco. The cognac from the sauce can also go in the glass. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
With large prawns, it becomes a different dish: peel them, cook them briefly, let them cool completely and hang a few over the rim of the glass. In an avocado version, replace half the lettuce with diced avocado, adding extra lemon juice over it so it does not discolor. If you do not have cognac at home, whisky works too, or you can leave it out for a milder sauce. A spoonful of yogurt stirred into the mayonnaise makes the whole dish lighter and slightly fresher. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Place the empty glasses in the refrigerator half an hour in advance so the dish stays cold when served. Assemble them only at the last moment and add a small spoon, because you cannot reach the bottom layer with just a fork. A lemon wedge on the rim lets everyone decide how much acidity to add.
Good to know
Dutch shrimp or large prawns?
Dutch shrimp are small, salty and cooked; you only need to drain and pat them dry. They provide the classic flavor, but they are expensive and quickly fall apart if you stir them too much. Large prawns can be bought raw or precooked. They are firmer and sweeter and cheaper per serving, but you have to cook them briefly yourself and let them cool completely. Warm shrimp in cold sauce make the whole mixture thin within a few minutes.
Why the sauce must stay cold
Mayonnaise is an emulsion of oil and egg yolk. At room temperature, it becomes thinner, causing the sauce to slide down the shrimp to the bottom instead of staying on top. Therefore, use mayonnaise straight from the refrigerator, cover the prepared sauce and return it to the refrigerator, and only take it out when you assemble the glasses.
The sauce ratio
Allow approximately three parts mayonnaise to one part ketchup. More ketchup quickly makes the sauce sweet and gives it a bright pink color. The cognac is there for depth, not for the alcohol: one teaspoon per serving is enough. Add Tabasco one drop at a time, because its flavor only really comes through after a few minutes. So taste, wait a moment and taste again.
Raw egg and refrigeration
Homemade mayonnaise contains raw egg. This is not recommended for pregnant people, young children, older people and those with weakened immune systems; use mayonnaise from a jar instead. Shrimp are perishable: keep them refrigerated, prepare the dish on the day you buy them and do not leave assembled glasses outside the refrigerator for longer than half an hour.
How many shrimp per person?
As a starter, allow eighty grams of peeled shrimp per person. As an amuse in a small glass, twenty to thirty grams is enough. If you buy unpeeled Dutch shrimp, you are left with roughly one third, so you need considerably more than the weight stated in the recipe.
Frequently asked questions
Which glass do you use for a shrimp cocktail?
A stemmed coupe glass of approximately twenty to thirty centiliters. The layers are visible through the glass, a spoon reaches the bottom and the portion remains small enough for a starter. If you serve it as an amuse, use a smaller glass that holds a few bites.
What is cocktail sauce made from?
Made from mayonnaise and ketchup in a ratio of approximately three to one, with a splash of cognac or whisky, some lemon juice and a few drops of Tabasco. Salt and pepper to taste. Stir it together cold and let it sit in the refrigerator for at least half an hour so the flavors can develop.
Can you make a shrimp cocktail in advance?
The sauce can be made a day in advance and actually improves. Do not assemble it ahead of time: as soon as the sauce is added to the lettuce, the lettuce releases moisture and the whole thing becomes watery. Feel free to cut the lettuce in advance and store it separately, but fill the glasses just before serving.
Does a shrimp cocktail need alcohol?
No. The cognac gives the sauce depth, but it is still a shrimp cocktail without it. If you leave it out, add a little extra lemon and a pinch of paprika to the sauce, otherwise it will taste flat. If you are making the dish for children, leave out the alcohol altogether.
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