Free shrimp cocktail platter calculator. Enter servings to find the shrimp and the cocktail sauce in millilitres you need.
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Enter servings. This shrimp cocktail platter calculator allows 5 shrimp and 30 millilitres of cocktail sauce per serving, so a shrimp cocktail for a crowd is easy to plan. For how many shrimp per person, use 5 shrimp as the shrimp cocktail serving size, and buy sauce by the shrimp cocktail sauce per person amount.
This shrimp cocktail platter calculator uses a clear shrimp cocktail serving size: shrimp equal servings times 5, and sauce millilitres equal servings times 30. That gives 5 shrimp per serving and 30 millilitres of cocktail sauce per serving, which is about 2 tablespoons of sauce. Competitor guides agree on the core rule: 4 to 6 large shrimp per person for an appetizer, and 10 to 12 shrimp per person for a main course. Shrimp size servings change the count: large shrimp at 21 to 25 per pound give 5 to 6 pieces per appetizer serving, while jumbo shrimp at 16 to 20 per pound give 4 to 5 pieces.
Enter the number of servings you plan to serve. For 10 servings, you need 50 shrimp and 300 millilitres of sauce. For 20 servings, you need 100 shrimp and 600 millilitres of sauce. For a shrimp cocktail for a crowd of 40, you need 200 shrimp and 1200 millilitres of sauce, which is best built as two platters over separate ice beds so each platter stays cold. Check the shrimp cocktail sauce recipe amounts before shopping: 300 millilitres of sauce needs about 1 and a quarter cups of ketchup base plus horseradish, lemon, and Worcestershire sauce.
Shrimp cocktail appetizer servings run 2 to 3 ounces per person at a cocktail party, while shrimp cocktail main course servings run 4 to 6 ounces per person, and a seafood boil runs 6 to 8 ounces. Large shrimp cocktail servings at 5 pieces sit close to 2 and a half ounces of cooked shrimp, which matches the appetizer tier. Shrimp cocktail protein servings matter too: one large cooked shrimp gives about 2.3 grams of protein for about 10 calories, so 5 shrimp give about 12 grams of protein. For a main course, double the servings in this calculator, which doubles both the shrimp and the sauce cleanly.
Shrimp cocktail sauce recipe amounts start from ketchup, prepared horseradish, lemon juice, and Worcestershire sauce, with hot sauce to taste. Allow 30 millilitres of sauce per serving, and set out extra sauce in a second bowl for heavy dippers. For shrimp cocktail ice serving tips, spread a 1 to 2 inch layer of crushed ice on the platter, arrange the shrimp on top, tuck lemon wedges and herbs around the edges, and top up the ice every 2 to 3 hours. Keep the platter over ice for the whole service, because shrimp must stay cold, and place a towel under the platter to catch condensation.
Shrimp cocktail party planning starts with the shrimp: buy peeled and deveined shrimp to save time, or buy shell on shrimp and peel them yourself to save money. For shrimp cocktail make ahead planning, cook, cool in an ice bath, and refrigerate the shrimp 1 to 2 days before, and make the sauce up to 5 days before. Assemble the platter with fresh ice just before guests arrive. For shrimp cocktail storage leftovers, keep cooked shrimp in an airtight container in the fridge and eat within 2 days, and keep sauce covered in the fridge for 3 to 5 days. Never leave shrimp at room temperature for more than 2 hours.
Plan 5 shrimp per serving in this shrimp cocktail platter calculator. Competitor guides suggest 4 to 6 large shrimp per person for an appetizer, and 10 to 12 shrimp per person for a shrimp cocktail main course servings portion.
Plan 30 millilitres of cocktail sauce per serving, which is the shrimp cocktail sauce per person amount in this calculator. For 10 servings, make 300 millilitres of sauce, and set out extra sauce for heavy dippers.
Large shrimp at 21 to 25 per pound suit a shrimp cocktail platter best, because they are easy to eat and look generous on ice. Jumbo shrimp at 16 to 20 per pound suit a formal platter, with 4 to 5 pieces per appetizer serving.
Yes, shrimp cocktail make ahead planning works well: cook and chill the shrimp 1 to 2 days before, make the sauce up to 5 days before, and assemble the platter over fresh ice just before guests arrive.
For shrimp cocktail ice serving tips, serve shrimp over a 1 to 2 inch layer of crushed ice, top up the ice every 2 to 3 hours, and keep the platter chilled for the whole service. Place a towel under the platter to catch condensation.
Shrimp cocktail platter servings pair well with cocktail sauce, cajun aioli, lemon wedges, celery sticks, cucumber slices, and fresh herbs like dill, chives, or parsley. Add a small dish for tails to keep the table tidy.
For shrimp cocktail storage leftovers, keep cooked shrimp in an airtight container in the fridge and eat within 2 days, and keep sauce covered in the fridge for 3 to 5 days. Never leave shrimp at room temperature for more than 2 hours.