5 Minutes

10  Minutes

15 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4-6 Servings

Shrimp Ingredients:

  • 1 Pound Frozen or Fresh Wild Caught Jumbo Size Shrimp (Preferably Peeled & Deveined)
  • Large Pot of Boiling Hot Water
  • Plenty of Ice
  • 1 Lemon Cut Into About 6 Wedges

Cocktail Sauce Ingredients:

  • ¼ Cup Organic Ketchup
  • 2 TBSP Horseradish
  • 1 Teaspoon Fresh Squeezed Lemon Juice
  • ½ Teaspoon Worcestershire – Gluten Free


  1. If shrimp are frozen, place in colander in sink so thaw out. Can run cold water over them to speed up the process.
  2. If not peeled/deveined – here is what you do: Peel off shell – start at bottom and peel off entire shell. Butterfly the shrimp with the fat part facing up (where feet were). At the ½ inch mark, cut down about 1 ½ inches down center.
  3. In a large bowl, add about 3-4 cups of ice. Fill bowl about half-way with water. Set aside.
  4. Place all shrimp in rolling boiling water. Allow to cook 2-3 minutes. They are done when opaque and pink. Drain immediately.
  5. Plunge shrimp in ice cold water bath. Let sit for 1minute and then lightly pat dry & place shrimp on ice. Cover & refrigerate for a few hours to ensure they are cold.
  6. For cocktail sauce: Mix cocktail sauce ingredients in a small bowl until combined. Serve with lemon wedges.
  7. Consider doubling recipe for larger event.

*Try and use all organic ingredients if possible.