Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
12 servings (serving size: 3 ounces)

If you love classic shrimp cocktail, this subtly flavored version is for you. Prepare and chill several hours in advance.

How to Make It

Step 1

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish.

Step 2

Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.

Ratings & Reviews

DeniseH553's Review

December 23, 2012
I have made this more times than I can count. Just delicious.

cookingmouse's Review

May 15, 2011
I have now made this twice. Although it is a beautiful dish, the shrimp have been tough both times. I chilled the shrimp for only a few hours as instructed but they lemon juice just keeps "cooking" them. Based on my experience, there are other shrimp appetizer dishes in the Cooking Light recipe database that I prefer for both taste and texture. Perhaps serving at room temperature fairly soon after cooking would be a better option???

sbroas's Review

November 26, 2009
My fav for a few years now!

lfrosales's Review

November 20, 2008
I've made this several times, always with good results. I make no changes to the recipe. The shrimp are so tasty, you really need no additional sauces.