Say hello to this easy Shrimp Platter served over a bed of ice with crudite, cajun aioli and cocktail sauce. Fast and fabulous, serve this as a crowd-pleasing appetizer for Game Day or any cocktail party that suits your fancy!
Why you’ll love this shrimp cocktail platter
Channel your inner Martha Stewart! Martha Stewart has a beautiful shrimp cocktail platter recipe that features poached shrimp, plenty of vegetables and a few different dipping sauces. I took some inspiration from one of the greats and gave it my own personal touch.
Better than Costco! We are all familiar with those Costco shrimp platters, with the cocktail sauce and lemon wedges. But I can assure you this homemade version is 10x better! It even comes with a super special cajun aioli made from ingredients you probably already have in your pantry and fridge.
Easy and affordable! Shrimp take just a few minutes to fully cook — and you can make this easy appetizer on a budget with the right know how. Search for shrimp when they are on sale — and look for those that have already been shelled / cleaned and deveined to save yourself some hassle.
Ingredients
The ingredients for this shrimp cocktail platter are simple and straightforward. Here’s what we need for both the platter and the cajun sauce:
Shrimp platter
- Large shrimp
- Cocktail sauce
- Cajun aioli, recipe follows
- Celery sticks
- Cucumber
- Lemon
- Chives
Cajun aioli
- Mayonnaise
- Ketchup
- Worcestershire sauce
- Old bay or cajun seasoning
Ingredient notes and substitutions:
- Shrimp: Look for large shrimp, sometimes labeled U-16/20. The number denotes the approximate number of shrimp per pound.
- Crudite: Get creative with your vegetables. Feel free to add in some sliced carrots, radishes or endive leaves.
How to make
I like to prepare the ice bath and cajun aioli while the water is coming up to a boil to save some time in the kitchen, but go for whatever method works best for you. Here’s how I like to do it:
Prepare boiling water and ice bath: Bring a large pot of water to a rolling boil. While water is coming up to temperature, fill a large bowl with equal parts ice and water.
Boil shrimp: Add the shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp are pink and opaque in color. Remove the shrimp with a slotted spoon and submerge into the ice bath bowl to stop the cooking and quickly cool the shrimp.
Make aioli: In a small bowl, whisk together cajun aioli ingredients and set aside.
Crush ice: Add 4-5 cups of ice to a blender. Cover and pulse on the ‘ice’ or ‘crush’ button on the blender until the ice is a snow-like consistency. Repeat until you have enough ice for a 1-2 inch layer on your serving platter.
Arrange platter: Drain the shrimp from the ice bath and scatter on top of the ice. Add the bowls of cocktail sauce and cajun aioli to the platter. Scatter celery sticks, cucumber slices and lemon wedges around the blank spaces of the platter. Sprinkle the platter with chopped chives and serve with two cocktail spoon servers for sauces.
Serving suggestions
Serve this shrimp cocktail platter for parties. Whether you are serving a small groups of friends or a large party, I think it goes especially well with Lemon Pepper Wings and Vegan Pasta Salad.
Shrimp platters add a special touch to your Game Day spread, but it’s simple enough to make for Cocktail Parties of any occasion.
How to make ahead & store
Shrimp: The shrimp can be poached, cooled and stored in an airtight container topped with ice in the fridge for up to 2 hours.
Cajun Aioli: Mix and store in an airtight container in the fridge for up to 5 days.
At the moment of serving, crush your ice, scatter your shrimp and crudite, add the sauce and get the party started!
Recipe tips & notes:
- The ice water bath is key. This shocks the shrimp and cools it down quickly, which prevents it from becoming overcooked and rubbery.
- Shrimp are ready when they turn pink, opaque and curl into a ‘C’ shape.
- If using frozen shrimp, thaw overnight in the fridge to bring to fridge temperature.
Shrimp platter FAQs
How many shrimp on a platter?
This shrimp platter contains approximately 32-40 pieces of shrimp. Just the right amount to serve as an appetizer portion for 8-10 people.
What goes well with a shrimp platter?
Shrimp is gorgeously complimented by Deviled Egg Potato Salad, Zucchini Corn Fritters, and Green Chili Mac and Cheese.
How do you keep shrimp cold at a party?
The best way to keep shrimp cold at a party is to serve it over a bed of crushed ice. This should keep the shrimp chilled for a good 3-4 hours.
Does shrimp go on a charcuterie board?
There is a craze out there called seacuterie that features an array of seafood and accoutrements, and you can of course go this route. By all means, get creative with this one!
Looking for more crowd pleasing appetizers? Check these out!
- Spicy Buffalo Chicken Bites
- Jalapeno Cheese Pretzels
- Blue Cheese Stuffed Olives
- Spinach and Artichoke Dip
If you make this Shrimp Platter recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Shrimp Platter
ingredients
- 2 lbs large shrimp 16/20, shelled and deveined
Ice
- 1 cup cocktail sauce
- Cajun aioli recipe follows
- 5 celery sticks thinly sliced
- 1 cucumber thinly sliced
- 1 lemon cut into wedges
- ¼ cup minced chives
For cajun aioli:
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ tsp Worcestershire sauce
- 2 tsp old bay or cajun seasoning
instructions
- Prepare boiling water and ice bath: Bring a large pot of water to a rolling boil. While water is coming up to temperature, fill a large bowl with equal parts ice and water.
- Boil shrimp: Add the shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp are pink and opaque in color. Remove the shrimp with a slotted spoon and submerge into the ice bath bowl to stop the cooking and quickly cool the shrimp.
- Make aioli: In a small bowl, whisk together cajun aioli ingredients and set aside.
- Crush ice: Add 4-5 cups of ice to a blender. Cover and pulse on the ‘ice’ or ‘crush’ button on the blender until the ice is a snow-like consistency. Repeat until you have enough ice for a 1-2 inch layer on your serving platter.
- Arrange platter: Drain the shrimp from the ice bath and scatter on top of the ice. Add the bowls of cocktail sauce and cajun aioli to the platter. Scatter celery sticks, cucumber slices and lemon wedges around the blank spaces of the platter. Sprinkle the platter with chopped chives and serve with two cocktail spoon servers for sauces.
notes
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