Shrimp Cocktail 101: Fresh Shrimp Tutorial & Homemade Cocktail Sauce

We traded our red shoes for sandals on a recent trip to the Gulf Coast, and all that incredible seafood inspired us to make one of our favorite classics: shrimp cocktail. 🦐🌊
Now that we’re back home, we’re taking that inspiration to our local market and showing you how easy it is to recreate those fresh, coastal flavors right in your own kitchen.

In this episode, the Red Shoe Chefs walk through how to choose great shrimp, understand size labels (U10 vs 16/20), peel and prep them, and gently poach them using a simple, flavorful court bouillon.
Then we whip up an easy homemade cocktail sauce that’s perfect for holidays, parties, or any time you want shrimp cocktail done right.

In this episode you’ll learn:
• How to shop for fresh shrimp at any market
• What shrimp sizes (U10, 16/20, etc.) actually mean
• How to peel, clean, and perfectly poach shrimp
• A quick, balanced cocktail sauce with simple ingredients
• Why gentle poaching keeps shrimp tender and flavorful

This recipe was inspired by our beach trip but filmed right here at home — a reminder that you don’t need a perfect kitchen or a vacation backdrop to cook something great. Just good ingredients and time together.
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👨‍🍳 Welcome to Red Shoe Chefs!
We’re Derek and Xander, a father-son duo passionate about cooking, family, and sharing real food skills with a dash of humor. Everyone can cook—and we’ll show you how!

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⏱️Chapters:
0:00 – Back From Vacation
0:25 – The Gulf Coast
0:50 – “I Don’t Like Shrimp”
1:25 – What You’ll Learn
2:00 – Let’s Talk Shrimp
3:00 – Size Matters
5:50 – How To Clean Shrimp
15:35 – Let’s Learn To Poach
16:15 – Court Bouillon=Maximum Flavor
18:00 – Cook Time(s)
19:00 – Mise en Place Is Key!
19:35 – Poaching To Perfection
21:50 – Cocktail Sauce
24:40 – Psalm 95:5

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1) Cleaning the Shrimp
🦐Ingredients:
U15 raw shrimp, shell-on
Cold water

✂️Equipment
Paring knife
Kitchen scissors
Mixing bowl for shells
Small bowl for reserved tails (if saving for stock)
Sink workspace
Paper towels

🧑‍🍳Method
Set Up Your Sink Station
One bowl for shells, one for tails, shrimp in the sink for easy rinsing and cleanup.
Use scissors to snip at the top of the shell down to the tail
Peel the shell off, keeping the tail on for presentation if desired.
Devein using your fingers (or knife tip if needed)
Make a shallow slit along the back, lift out the vein.
Rinse in the sink to remove grit and grime.
Set shrimp aside until poaching.

2) Poaching the Shrimp
🦐Ingredients:
Water (enough to submerge shrimp)
1 whole lemon — squeezed & dropped in
2 bay leaves
Kosher salt
A healthy dose of Old Bay (your main seasoning)

🍲Equipment
Large pot
Slotted spoon or spider
Mixing bowl with ice water (for shocking)

🧑‍🍳Method
Build the Bouillon
Water + lemon (juice + halves) + bay leaves + salt + Old Bay.
Bring it up to a simmer to let the aromatics season the water.
Kill the Heat
Turn off the burner completely.
Add the Shrimp
Gently lower cleaned U15 shrimp into the hot bouillon.
Steep-Poach
Let them cook 2–5 minutes depending on size.
Done when they’re pink and curled into a “C,” not a tight “O.”
Shock in Ice Bath
Immediately chill to stop cooking and lock in texture.
Drain & Chill
Keep refrigerated until serving.

3) Cocktail Sauce
🦐Ingredients:
1 cup ketchup
2–3 tbsp prepared horseradish
1–2 tbsp lemon juice
1 tsp Worcestershire sauce
1–2 dashes hot sauce
Pinch of salt
Optional: ¼–½ tsp Old Bay or celery salt

🥄Equipment
Bowl
Spoon or whisk
Measuring spoons
M — Method
Combine all ingredients.
Stir until smooth.
Adjust heat/brightness/depth.
Chill 30 minutes.
Serve cold with shrimp.

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   • Culinary Skills & Kitchen Techniques  

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🔍 Research & Sources
Historical and culinary references were drawn from a variety of sources, including:


Research & sources credited as applicable, with assistance from AI tools like ChatGPT by OpenAI.

“The sea is His, for He made it, and His hands formed the dry land.” — Psalm 95:5