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Fresh Chilled Shrimp Cocktail Platter Easy Recipe with 3 Dipping Sauces

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A quick and easy chilled shrimp cocktail platter served with three contrasting dipping sauces: classic cocktail sauce, creamy horseradish mayo, and lemon-garlic aioli. Perfect for summer gatherings or casual snacking.

Ingredients

Scale
  • 16–20 large cooked shrimp, peeled and deveined, tail-on or off (about 1 pound / 450 g)
  • Ice (for chilling shrimp)
  • Fresh lemon wedges (for garnish and squeezing)
  • Classic Cocktail Sauce:
  • 1/2 cup ketchup (120 ml)
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Hot sauce (few dashes, optional)
  • Creamy Horseradish Mayo:
  • 1/2 cup mayonnaise (120 ml)
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • Lemon-Garlic Aioli:
  • 1/2 cup mayonnaise (120 ml)
  • 1 clove fresh garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • Salt to taste
  • Optional garnishes:
  • Fresh herbs like dill or parsley
  • Thinly sliced radishes or cucumber

Instructions

  1. If using pre-cooked shrimp, rinse under cold water to remove ice glaze and pat dry. If using raw shrimp, boil in salted water with a slice of lemon for 2-3 minutes until pink and opaque, then transfer immediately to an ice bath for about 10 minutes. Drain well.
  2. Arrange a bed of crushed ice or ice cubes on a large serving platter. Lay the shrimp neatly on the ice in a circular pattern or loosely piled. Add lemon wedges around the edges for garnish.
  3. Make the classic cocktail sauce by whisking together ketchup, horseradish, lemon juice, Worcestershire sauce, and optional hot sauce in a small bowl. Chill until serving.
  4. Prepare the creamy horseradish mayo by combining mayonnaise, horseradish, lemon juice, salt, and pepper. Whisk until smooth and refrigerate.
  5. Whip up the lemon-garlic aioli by mixing mayonnaise, minced garlic, lemon zest, lemon juice, parsley, and salt. Stir well and refrigerate for 15-20 minutes to meld flavors.
  6. Place the three sauce bowls on the platter alongside the shrimp and lemon wedges. Sprinkle fresh herbs over the shrimp for color.
  7. Keep the platter chilled on ice or in the refrigerator until ready to serve.

Notes

Do not overcook shrimp to avoid rubbery texture; immediately chill in ice bath after boiling. Taste sauces as you go to adjust horseradish heat and saltiness. Keep shrimp chilled on ice until serving to maintain firm texture. Sauces can be made a day ahead to deepen flavors. For dairy-free options, substitute mayonnaise with Greek yogurt or vegan mayo. Optional garnishes add color and crunch. Store shrimp and sauces separately in airtight containers for up to 2 days.

Nutrition

Keywords: shrimp cocktail, chilled shrimp, seafood appetizer, dipping sauces, easy shrimp recipe, summer appetizer, party platter

Find it online: https://magnetmeal.com/fresh-chilled-shrimp-cocktail-platter-easy-recipe-with-3-dipping-sauces/