Recipe courtesy of Sarah Adams

Shrimp Cocktail

  • Level: Easy
  • Total: 30 min (plus chilling time)
  • Active: 30 min
  • Yield: 4 servings
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1/2 cup kosher salt

4 fresh bay leaves 

2 lemons, juiced 

1 pound large shrimp, peeled and deveined 

1/2 cup ketchup 

1/4 cup orange soda 

1 tablespoon clam juice 

1 1/2 teaspoons Mexican hot sauce, such as Cholula 

1 teaspoon lime juice 

Freshly cracked black pepper, optional 

Lemon and lime rounds, for garnish 

1 ripe avocado, pitted and sliced 

1 cup fresh cilantro leaves

1 sleeve soda crackers, such as Saltines


  1. Bring 1 gallon water to a simmer in a large stockpot. Add the salt, bay leaves and lemon juice. (The water should taste salty like the ocean.) With the water at a playful bubble, add the shrimp and poach until barely cooked through, 2 to 3 minutes. Drain and allow to chill in the refrigerator.
  2. Whisk the ketchup, orange soda, clam juice, hot sauce, lime juice and pepper to taste, if using, in a medium mixing bowl.
  3. Serve the cocktail sauce in a chilled glass bowl or individual cocktail glasses. Perch the shrimp and some lemon and lime rounds on the rim. Top with the avocado and cilantro. Serve with crackers.

Cook’s Note

The shrimp and cocktail sauce can be prepared up to a day ahead.