Savory Shrimp Cocktail

Peggy Sue Ross


Flavor up your shrimp with some savory spices while cooking to add a nice bit of kick. Personalize it by using what you like, rosemary, thyme, tarragon, etc. I use dried, but you can use fresh also. I buy frozen shrimp whenever it is on sale to have a shrimp cocktail treat on hand. I have even used this method on already cooked frozen shrimp to add a touch of flavor with very nice results.

pinch tips: How to Peel & Devein Shrimp


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4-6 Depending on the size of the shrimp used. I use jumbo and it will make 4 people very happy!


30 Min


10 Min


Stove Top


2 lb
uncooked shrimp
1 tsp
garlic salt
1 tsp
old bay seasoning
1 tsp
crushed rosemary
1/2 tsp
lemon pepper
bay leaves

Directions Step-By-Step

Put a large pot of water on to boil. Add the spices or any others that you might prefer. We like our shrimp a bit on the savory side.
While the water is coming up to a boil, peel and devein shrimp. I like to take the whole shell off so there is nothing to discard when eating, but that is a personal preference.
Put the shrimp into the water in batches. If you have removed the entire shell, the shrimp are done when they have turned opaque, pink, and are tightly curled. Immediately remove into a bath of ice water.
When the shrimp are chilled, serve on a bed of crushed ice with lemon wedges and a nice hot cocktail sauce.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American