Nana's Cajun Shrimp Cocktail
Baby, Nana don't do bland shrimp cocktail.
At church brunches and Saints games, we want shrimp that bite back. These are big Gulf shrimp, either boiled shell-on or blackened in a hot skillet with Cajun seasoning.
Then we dunk 'em in Nana's spicy cocktail sauce.
Not that watery stuff from the store.
This one’s got horseradish, lemon, and hot sauce. It’ll wake up your whole mouth.
This is the appetizer that disappears first. Make a double batch.
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Nana's Cajun Shrimp Cocktail Recipe
PREP TIME: 15 minutes
COOK TIME: 10 minutes
CHILL TIME: 1 hour
TOTAL TIME: 1 hour 25 minutes
YIELD: Serves 8-10 as appetizer
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INGREDIENTS - THE SHRIMP: Pick Blackened OR Boiled
For Blackened Shrimp:
2 lbs Gulf shrimp, 16/20 count, peeled + deveined, tails on
2 Tbsp olive oil
2 Tbsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
Lemon wedges for serving
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For Classic Boiled Shrimp:
2 lbs Gulf shrimp, 16/20 count, shell-on
1/4 cup liquid crab boil
2 Tbsp Cajun seasoning
1 lemon, halved
2 bay leaves
Ice for ice bath
INGREDIENTS - NANA'S SPICY COCKTAIL SAUCE:
1 cup ketchup
3 Tbsp prepared horseradish - more if you like heat
2 Tbsp fresh lemon juice
2 tsp Worcestershire sauce
1 tsp Louisiana hot sauce
1/2 tsp Cajun seasoning
Pinch celery salt
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INSTRUCTIONS - NANA’S WAY:
Step 1: Make the Sauce First
Whisk ketchup, horseradish, lemon juice, Worcestershire, hot sauce, Cajun seasoning, and celery salt in bowl. Cover and chill 1 hour. Tastes better cold.
Step 2: Cook the Shrimp - Pick One
Blackened Method: Toss peeled shrimp with oil, Cajun seasoning, paprika, and garlic powder. Heat cast iron skillet HOT. Cook shrimp 2 min per side till blackened and pink. Don’t crowd the pan.
Boiled Method: Bring big pot of water to boil. Add crab boil, Cajun seasoning, lemon, and bay leaves. Add shell-on shrimp. Boil 2-3 min till pink. Immediately drain and plunge into ice bath. Peel when cool.
Step 3: Chill
Both ways, chill shrimp 30 min before serving. Cold shrimp + cold sauce = perfect cocktail.
Step 4: Serve
Arrange shrimp on platter over crushed ice with sauce in center. Garnish with lemon wedges and parsley.
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Nana's Kitchen Tips
1. Shell on to boil.
Keeps them juicy. Peel after they cool. Boiling peeled shrimp makes them tough and shriveled. Shell protects the meat.
2. Make ahead.
Boil shrimp the day before. Just keep them covered in the fridge. Sauce can be made 3 days ahead. Less stress on brunch day.
3. Spice level.
Add more hot sauce or Cajun seasoning to the sauce if you like it hot. Start with 3 Tbsp horseradish. PawPaw likes 5 Tbsp. Taste and adjust.
How to Serve & Store
How to Serve:
Serve this with saltines, lemon wedges, and sweet tea or as a starter before gumbo. For brunch, add deviled eggs, cheese board, and mimosas. For tailgates, serve with cold beer and potato chips.
Keep shrimp on ice. Warm shrimp cocktail is a crime in Louisiana.
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How to Store:
Store shrimp and sauce separate in fridge up to 2 days. Covered tight.
Do NOT freeze cooked shrimp - they get rubbery.
Leftover boiled shrimp? Make shrimp salad or shrimp po'boys tomorrow.
Leftover blackened shrimp? Toss on a salad or in pasta.
From Nana’s Kitchen:
Shrimp cocktail ain’t fancy. It’s Louisiana hospitality in a bowl.
Make it spicy. Make it cold. Make enough for seconds, because PawPaw always takes two handfuls when you’re not looking.
And don’t you dare serve it without saltines. That’s how you know it’s real.
Tell Nana: Team Blackened or Team Boiled? How much horseradish do you use? Comment below.
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