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Spicy Boiled Gulf Shrimp with Cocktail Sauce

Spicy Boiled Gulf Shrimp with Cocktail Sauce
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Prep Time:






  • 1 Onion large Onion, peeled and coarsely chopped
  • 2 stalks Celery coarsely chopped
  • 12 bulb Garlic cut to expose all the cloves
  • 2 Lemon cut in half
  • 3 tbsp Kosher salt
  • 2 tbsp Zatarain's liquid boil seasoning
  • 12 tsp. Ground cayenne
  • 8 cups Water
  • 18 Shrimp colossal, jumbo or extra-large shrimp, peeled and deveined; heads removed
  • as needed Cocktail Sauce chilled


  1. In a nonreactive 5.5 quart pot, combine the onions, celery, garlic, lemon halves, kosher salt, seafood boil, and cayenne. Add the 8 cups of water.
  2. ?Bring the liquid to a boil over high heat. Reduce heat and let simmer, uncovered, for 10 minutes.
  3. Add the shrimp and return liquid to a boil. Remove from heat and let sit, uncovered for five minutes.
  4. ?Strain the shrimp and other contents of the pot in a large mesh strainer. Spread the strained shrimp and other ingredients from the strainer on a rimmed baking sheet and refrigerate uncovered until well chilled, at least two hours, before serving.
  5. Once chilled, serve with cocktail dipping sauce.

Compliments of Louisiana Seafood Promotion & Marketing Board