Steakhouse Shrimp Cocktail

Recipe from Raul A. Del Pozo

Adapted by Brian Gallagher

Updated September 14, 2026

  • Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
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Ready In
35 min, plus chilling
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All great steakhouses are improvisations on a beloved playlist. Each may have their distinctive flourishes, but they must play the hits, and play them well. Shrimp cocktail is one of those hits, and Durant’s in Phoenix is one of those steakhouses. Their recipe — in which the shrimp are boiled to a perfect tenderness not in a court-bouillon, but a zesty crab boil mix — is easy and so right. The cocktail sauce has a classic flavor profile punched up with just a bit more horseradish. A creamy, punchy Dijon dip is another flourish, and very welcome. —Brian Gallagher

Featured in: The Restaurant List 2026

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Ingredients

Yield:8 servings

For the Shrimp

  • 1 tablespoon crab boil seasoning, such as Zatarain’s

  • 1 lemon, halved

  • 2 pounds peeled, deveined jumbo shrimp, tails on

  • Prepared white horseradish, for serving 

  • Crushed ice, for the platter 

For the Cocktail Sauce

  • 1 cup ketchup 

  • 2 to 3 tablespoons prepared white horseradish (use more for more spice) 

  • 1 teaspoon lemon juice 

  • 1 teaspoon Worcestershire sauce

  • ¼ teaspoon garlic powder 

  • Freshly ground black pepper, to taste

For the Creamy Mustard Sauce

  • ½ cup mayonnaise 

  • 2 tablespoons buttermilk (or plain yogurt) 

  • 2 tablespoons Dijon mustard 

  • ⅛ teaspoon (or a large pinch) garlic powder 

  • Salt and freshly ground black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

12 grams carbs; 188 milligrams cholesterol; 242 calories; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 576 milligrams sodium; 24 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the shrimp: Fill a large pot three-quarters full with water. Add the crab boil and one lemon half and bring to a boil over high heat. Prepare an ice bath in a large bowl and place it near the shrimp pot.

  2. Step 2

    Once the water boils, add the shrimp. Bring the water back to a simmer (this will take about 3 minutes), then adjust the heat to maintain a simmer and cook until the shrimp turns pink and is cooked through, about 2 minutes more.

  3. Step 3

    Using a spider or a slotted spoon, transfer the shrimp directly to the ice bath and discard the cooking liquid and lemon. Allow the shrimp to cool completely, about 5 minutes, then drain and refrigerate until you are ready to serve.

  4. Step 4

    Meanwhile, make the cocktail sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire and garlic powder and whisk until blended. Taste and adjust with black pepper and, if desired, more horseradish to taste. Refrigerate until ready to serve.

  5. Step 5

    Make the mustard sauce: In a small bowl, combine the mayonnaise, buttermilk, mustard and garlic powder. Season with salt and pepper to taste.

  6. Step 6

    Serve the chilled shrimp over ice on a rimmed platter, with bowls of cocktail sauce, mustard sauce and horseradish on the side, along with the remaining lemon half for squeezing.

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Comments

Nick A

So, cook the shrimp in a flavorful broth and then promptly wash the flavor off in a bath of ice water? Why? I have always used crab seasoning, but bring it up to a boil drop the shrimp in and turn off the heat, cover the pan and wait 5 minutes. Then take them out. Perfectly cooked and still with all the flavor.

Cynthia

You may have forgotten to note that Phoenix is probably getting shrimp from the Sea of Cortez, aka the Gulf of California. These are very close by, abundant and extraordinary. They are likely served within 2-3 days of being caught and fresh frozen. This is probably why this dish stands out. It's akin to eating Gulf of Mexico shrimp and other crustaceans while in Louisiana, Mississippi and other nearby coastal areas.

Malcolm

Add the shrimp/crab seasoning to the water, and boil for at least 5 minutes before adding shrimp, really infuse the shrimp, cook shrimp until pink and floating, add a lot of ice to the pot to stop cooking the shrimp, let shrimp sit in the cooled, highly seasoned water for at least 5 more minutes. You want to give the shrimp time to soak up that great seasoning. I also occasionally add strong beer and cayenne pepper with the seasoning. Delicious!

Malcolm

Add the shrimp/crab seasoning to the water, and boil for at least 5 minutes before adding shrimp, really infuse the shrimp, cook shrimp until pink and floating, add a lot of ice to the pot to stop cooking the shrimp, let shrimp sit in the cooled, highly seasoned water for at least 5 more minutes. You want to give the shrimp time to soak up that great seasoning. I also occasionally add strong beer and cayenne pepper with the seasoning. Delicious!

Mary E

Prepared horseradish begins to taste bitter soon after opening. I switched to Wasabi, which has a longer shelf life. Tubes are best. Same zesty sinus-cleaning effect. I no longer throw away half a jar of horseradish.

Nick A

So, cook the shrimp in a flavorful broth and then promptly wash the flavor off in a bath of ice water? Why? I have always used crab seasoning, but bring it up to a boil drop the shrimp in and turn off the heat, cover the pan and wait 5 minutes. Then take them out. Perfectly cooked and still with all the flavor.

Norman

@Nick A I don’t think that the flavours would be lost in the ice bath but I am curious why use the ice bath anyway. Usually that’s fine to stop further cooking of the heated food, but is that really a problem when you’ve just boiled shrimp?

Big Shrimp

Because this is a recipe for shrimp cocktail which is served cold.

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Credits

Adapted from Raul A. Del Pozo, Durant’s, Phoenix, Ariz.

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