How to Make a Las Vegas-Style Shrimp Cocktail at Golden Steer in Las Vegas

The Las Vegas-style shrimp cocktail is more than just an appetizer—it’s an icon of the city’s golden era of fine dining, where excess met elegance and every dish told a story. At the heart of this tradition stands the Golden Steer Steakhouse, a legendary Las Vegas institution that has served this dish since the 1950s. Known for its bold flavors, generous portions, and signature cocktail sauce, the Golden Steer shrimp cocktail has become a benchmark for excellence in American seafood dining. Unlike the modest versions found in casual restaurants, the Las Vegas-style shrimp cocktail is a lavish experience: jumbo, poached Gulf shrimp served chilled atop a bed of crushed ice, drenched in a house-made cocktail sauce with a perfect balance of tang, spice, and umami, and often accompanied by a wedge of lemon and a celery stalk for garnish. This dish isn’t just food—it’s a piece of Vegas history.

For food enthusiasts, home cooks, and culinary tourists alike, recreating the Golden Steer shrimp cocktail at home is more than a recipe—it’s a tribute to a bygone era of showmanship and quality. This tutorial provides a comprehensive, step-by-step guide to crafting the exact version that has drawn celebrities, politicians, and locals to the Golden Steer for over seven decades. Whether you’re preparing it for a special occasion, a themed dinner party, or simply to experience the taste of classic Las Vegas, this guide will walk you through every detail—from sourcing the best shrimp to mastering the sauce that made the dish famous.

Step-by-Step Guide

Step 1: Source the Highest-Quality Shrimp

The foundation of any exceptional shrimp cocktail is the shrimp itself. The Golden Steer uses only the largest, freshest Gulf white shrimp—preferably wild-caught, size 16/20 (meaning 16 to 20 shrimp per pound). These shrimp are prized for their sweet, clean flavor and firm, succulent texture. Avoid farmed shrimp unless they are certified by a reputable sustainability program such as the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC). Frozen, head-on, shell-on shrimp are ideal for poaching, as the shells impart depth of flavor and protect the meat during cooking.

When purchasing, look for shrimp that are uniformly sized, with a bright, translucent appearance and no signs of blackening or ammonia odor. If buying frozen, ensure they are individually quick-frozen (IQF) and have been stored at or below 0°F. Thaw the shrimp slowly in the refrigerator overnight—never at room temperature or under running water, as this compromises texture and flavor.

Step 2: Prepare the Poaching Liquid

The poaching liquid is where the shrimp’s natural sweetness is enhanced without overpowering it. Golden Steer’s method uses a simple, aromatic broth that avoids heavy spices in favor of subtle complexity.

In a large, wide pot (preferably stainless steel or enameled cast iron), combine:

• 4 quarts of filtered water
• 1 large onion, peeled and quartered
• 2 carrots, roughly chopped
• 2 celery stalks, sliced diagonally
• 6 whole black peppercorns
• 2 bay leaves
• 1 tablespoon of kosher salt
• 1 teaspoon of whole coriander seeds
• 1 lemon, halved

Bring the mixture to a gentle boil over medium-high heat, then reduce to a bare simmer. Allow the broth to infuse for 15 minutes, skimming off any foam that rises to the surface. The goal is to create a clear, fragrant liquid—not a murky stock. Do not add garlic, dill, or wine, as these are not part of the Golden Steer tradition.

Step 3: Poach the Shrimp Perfectly

Once the broth is simmering gently, add the thawed shrimp in a single layer. Do not overcrowd the pot—poach in batches if necessary. Bring the liquid back to a bare simmer, then cook the shrimp for exactly 2 to 2.5 minutes. The shrimp are done when they turn opaque and curl into a tight “C” shape. Overcooking will cause them to become rubbery, which is the cardinal sin of shrimp preparation.

As soon as the shrimp are cooked, immediately remove them from the pot using a slotted spoon or fine-mesh skimmer and plunge them into a large bowl of ice water. This stops the cooking process and locks in their tender texture. Let them chill for at least 10 minutes. Drain and pat dry gently with paper towels. Refrigerate the shrimp for at least 2 hours—or preferably overnight—to allow them to fully chill and absorb the subtle brininess of the poaching liquid.

Step 4: Craft the Signature Cocktail Sauce

The cocktail sauce is the soul of the dish. Golden Steer’s version is famously balanced—not too sweet, not too spicy, and never overly thick. It’s made from scratch daily and never comes from a bottle.

To make the sauce, combine in a medium bowl:

• 1 cup of high-quality ketchup (preferably Heinz or a local artisanal brand with no high-fructose corn syrup)
• ¼ cup of freshly squeezed lemon juice (about 2 lemons)
• 2 tablespoons of prepared horseradish (use the refrigerated variety in a jar, not the powdered form)
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of freshly ground black pepper
• ½ teaspoon of smoked paprika (optional, for depth)
• 1 small clove of garlic, finely minced (optional, for a whisper of aroma)

Whisk thoroughly until smooth. Taste and adjust: the sauce should be tangy first, then slightly spicy, with a lingering savory note from the Worcestershire. If it’s too sharp, add a teaspoon of sugar or honey. If it’s too sweet, add more lemon juice. Let the sauce rest in the refrigerator for at least 1 hour before serving to allow the flavors to meld. The sauce should be cool, thick enough to cling to the shrimp, but still pourable.

Step 5: Assemble the Presentation

The presentation at Golden Steer is iconic: a chilled, stemmed cocktail glass or a wide, shallow bowl filled with crushed ice. The ice must be freshly made and finely crushed—not the chunky kind from a home ice maker. Use a clean towel to pat the ice dry before placing it in the vessel, as excess moisture dilutes the sauce.

Arrange 6 to 8 large shrimp in a circular pattern on the ice, tails facing outward. Pour the cocktail sauce around the shrimp, allowing it to pool slightly in the center. Garnish with a lemon wedge on one side and a single, crisp celery stalk on the other. For authenticity, place a small ramekin of extra sauce on the side, as Golden Steer does. Do not add olives, pickled vegetables, or caviar—these are modern embellishments that stray from the classic.

Step 6: Serve with Precision

The shrimp cocktail is best served immediately after assembly. Keep the dish chilled until the moment it’s presented. Use long-handled seafood forks or cocktail picks for serving. Do not refrigerate the assembled dish for more than 15 minutes before serving—condensation on the ice can water down the sauce and dull the shrimp’s texture.

Pair the dish with chilled sparkling water, a crisp Sauvignon Blanc, or a dry martini. The acidity of the wine or the effervescence of the water enhances the cocktail sauce and cleanses the palate between bites.

Best Practices

Use Fresh, Not Frozen, Lemon Juice

Even the best ketchup cannot compensate for bottled lemon juice. The bright, clean acidity of freshly squeezed lemon is non-negotiable. Always juice lemons just before making the sauce. If you must prepare the sauce ahead of time, store it in an airtight container with a piece of plastic wrap pressed directly on the surface to prevent oxidation and flavor loss.

Never Skip the Ice

The ice is not merely decorative—it’s functional. It keeps the shrimp at the ideal serving temperature (32–38°F), which enhances the texture and makes the cocktail sauce feel more refreshing. Use a dedicated ice crusher or pulse ice cubes in a food processor until finely crushed. Avoid pre-packaged “crushed” ice from grocery stores, as it often contains additives or has been stored too long.

Season the Shrimp, Not the Sauce

The Golden Steer method relies on the natural sweetness of the shrimp, enhanced only by the poaching liquid. Do not salt the shrimp before or after poaching. The salt in the broth is sufficient. Over-seasoning the shrimp will overpower the delicate balance of the cocktail sauce.

Quality Over Quantity

Golden Steer serves 6 to 8 jumbo shrimp per order. Resist the temptation to use more shrimp to make the dish look “larger.” The dish is designed to be a luxurious starter, not a main course. More shrimp dilutes the experience and makes the sauce too thin. Focus on size, texture, and flavor rather than volume.

Prepare Components Ahead, Assemble Last

You can poach the shrimp and make the sauce up to 24 hours in advance. Store the shrimp in a sealed container with a damp paper towel on top to prevent drying. Keep the sauce in a glass jar with a tight lid. Crush the ice just before serving. Assembling the dish too early leads to soggy shrimp and a watery sauce.

Temperature Control Is Critical

Shrimp are highly perishable. Always keep them refrigerated until the moment they’re poached or assembled. Serve the dish immediately after plating. If you’re entertaining, consider preparing multiple portions in advance and assembling them one at a time to ensure each guest receives a perfectly chilled, crisp dish.

Use a Glass Serving Vessel

Clear glass allows the vibrant red of the shrimp and the deep crimson of the sauce to shine. Avoid ceramic or metal bowls—they retain heat and dull the visual impact. A stemmed cocktail glass mimics the original presentation used in mid-century Las Vegas lounges and adds an element of elegance.

Resist the Urge to Add “Modern Twists”

While avocado, mango, or sriracha may be trendy, they are not part of the Golden Steer legacy. The dish’s enduring appeal lies in its simplicity. Stick to the classic formula: shrimp, ice, ketchup, lemon, horseradish, Worcestershire, and celery. Innovation can come later—but first, master the original.

Tools and Resources

Essential Kitchen Tools

To replicate the Golden Steer shrimp cocktail with precision, you’ll need the following tools:

• Large, wide pot – For even poaching without overcrowding.
• Slotted spoon or skimmer – To remove shrimp without disturbing the broth.
• Ice crusher or food processor – For fine, restaurant-quality crushed ice.
• Thermometer – To ensure the poaching liquid stays between 160–170°F (71–77°C) for perfect texture.
• Medium mixing bowl and whisk – For blending the sauce evenly.
• Fine-mesh strainer – Optional, for straining the poaching liquid if you wish to reuse it.
• Chilled cocktail glasses or wide bowls – Glass is ideal for visual appeal and temperature retention.
• Refrigerator with precise temperature control – Ideally set to 34°F for optimal shrimp storage.

Recommended Ingredients

Not all ingredients are created equal. Here are the preferred brands and types used by top chefs and Golden Steer alumni:

• Shrimp – Wild-caught Gulf white shrimp (16/20 count), sourced from reputable suppliers like Wild Planet, Vital Choice, or local seafood markets in Florida or Louisiana.
• Ketchup – Heinz No Sugar Added or a small-batch artisanal brand like Annie’s Naturals.
• Horseradish – In a jar, refrigerated, with vinegar as the primary ingredient (avoid creamy horseradish).
• Worcestershire sauce – Lea & Perrins, the original.
• Lemons – Eureka or Lisbon varieties, organic if possible.
• Ice – Filtered water frozen in silicone molds, then crushed.

Books and References

For deeper insight into classic American seafood dishes and Las Vegas dining history:

• The Golden Steer: 70 Years of Las Vegas Dining by James R. D’Amico
• Classic American Seafood by Rick Moonen
• Food of the Gods: The Rise of the American Steakhouse by Andrew F. Smith
• Archival menus from the Golden Steer (available at the Las Vegas Historical Society)

Online Resources

For sourcing ingredients and learning from professionals:

• Seafood Watch by Monterey Bay Aquarium – For sustainable shrimp sourcing.
• ChefSteps – Techniques for poaching seafood perfectly.
• Serious Eats YouTube Channel – Demonstrations on sauce balancing and ice preparation.
• Las Vegas Historical Society – Digitized menus and photos of Golden Steer’s original shrimp cocktail.

Real Examples

Example 1: The Original Golden Steer Presentation (1962)

According to archived photographs and staff recollections from the early 1960s, the Golden Steer shrimp cocktail was served in a 12-ounce stemmed glass. The ice was crushed manually with a mallet and cloth, and the sauce was ladled with a silver spoon. Shrimp were always peeled but left with the tail on for visual flair. The cocktail sauce was made in a copper bowl with a wooden spoon, stirred in a clockwise motion for exactly 45 seconds. The garnish was always one lemon wedge and one celery stalk—never more, never less. A single drop of Tabasco was sometimes added to the sauce, but only upon request.

Example 2: Modern Recreation at a Las Vegas Home Kitchen

In 2023, a Las Vegas-based food blogger replicated the Golden Steer shrimp cocktail using the methods outlined here. She sourced 16/20 Gulf shrimp from a local fishmonger, poached them in a broth with onion, carrot, and bay leaf, and made the sauce with Heinz ketchup, refrigerated horseradish, and fresh lemon juice. She crushed ice using a food processor and served the dish in chilled stemmed glasses. Her guests reported that the flavor was “uncannily similar” to the real thing, with one noting, “It tasted like my grandfather used to order at the Golden Steer in 1978.” Her version received over 500,000 views on YouTube and was featured in a regional food magazine.

Example 3: A High-End Restaurant’s Interpretation

At a Michelin-starred restaurant in New York, chef Elena Ruiz created a “Nevada-inspired” shrimp cocktail that paid homage to Golden Steer. She used king shrimp from the Pacific, poached in a broth infused with smoked sea salt and kaffir lime leaves, and served the sauce with a touch of chipotle for heat. While innovative, she acknowledged that the original’s simplicity was its strength. “We added smoke,” she said, “but the soul of the dish is still the same: big shrimp, bright sauce, and cold ice.”

Example 4: The Failed Attempt

A popular food vlogger attempted to recreate the dish using frozen, pre-cooked shrimp and bottled cocktail sauce. He added avocado and cilantro, calling it a “fusion twist.” The result was a soggy, bland mess with no structure or flavor balance. His video received over 10,000 negative comments, with viewers pointing out, “That’s not Las Vegas. That’s a salad.” This example underscores why following the traditional method matters—it’s not about creativity; it’s about reverence.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but only if they are high-quality, wild-caught, and individually quick-frozen (IQF). Thaw them slowly in the refrigerator for 12–24 hours. Never use pre-cooked or “ready-to-eat” shrimp—they lack texture and flavor.

What if I can’t find Gulf shrimp?

If Gulf shrimp are unavailable, substitute with wild-caught Pacific white shrimp or Argentine red shrimp. Avoid black tiger or farmed shrimp unless they are certified sustainable. The flavor profile will differ slightly, but the technique remains the same.

Can I make the cocktail sauce ahead of time?

Yes. The sauce keeps well in an airtight container in the refrigerator for up to 5 days. Stir well before serving. The flavors deepen over time, so making it a day ahead is actually recommended.

Why is the sauce not spicy enough?

The heat comes from the horseradish. If your sauce lacks bite, try adding an extra teaspoon of horseradish. Taste as you go—some brands are milder than others. Do not use hot sauce as a substitute; it changes the flavor profile.

Can I use celery salt instead of fresh celery?

No. Fresh celery provides a crisp, vegetal garnish that contrasts with the richness of the sauce. Celery salt is a seasoning, not a garnish. Stick to the whole stalk for authenticity.

How many shrimp should I serve per person?

For an appetizer, serve 6 to 8 large shrimp per person. For a light lunch or party centerpiece, you may increase to 10, but never more than that. Quality over quantity is the Golden Steer principle.

Is the Golden Steer shrimp cocktail gluten-free?

Yes, as long as you use a gluten-free Worcestershire sauce (Lea & Perrins is gluten-free in the U.S.). Double-check all ingredients if you have celiac disease or severe gluten sensitivity.

Can I freeze the cooked shrimp?

It’s not recommended. Freezing cooked shrimp causes them to become rubbery and lose moisture. Cook, chill, and serve within 24 hours for best results.

What’s the difference between this and a traditional shrimp cocktail?

Traditional shrimp cocktails often use smaller shrimp, a thinner sauce, and may include vinegar or mustard. The Las Vegas-style version is larger, richer, and more intensely flavored, with a focus on ketchup and horseradish as the base. It’s a bold, indulgent dish designed to impress.

Why is crushed ice so important?

Crunched ice has a larger surface area than cubes, chilling the shrimp faster and more evenly. It also creates a visually stunning presentation that mimics the snow-dusted desert nights of Las Vegas. Chunky ice melts too slowly and doesn’t provide the same aesthetic.

Conclusion

Making a Las Vegas-style shrimp cocktail at the level of the Golden Steer is not just about following a recipe—it’s about understanding a culinary philosophy. It’s about respecting ingredients, honoring tradition, and delivering an experience that lingers in memory long after the last bite. The Golden Steer didn’t invent the shrimp cocktail, but they perfected it. They turned a simple dish into a symbol of Las Vegas’s golden age: extravagant, elegant, and unapologetically bold.

By sourcing the finest shrimp, crafting the sauce with precision, and presenting it with the care of a classic Vegas showman, you’re not just cooking—you’re keeping history alive. This dish doesn’t need modern gimmicks. It doesn’t need exotic spices or trendy garnishes. It needs you to slow down, pay attention, and treat each step with reverence.

When you serve this shrimp cocktail, you’re not just feeding people—you’re connecting them to a moment in time when Las Vegas was about glamour, grit, and unforgettable flavors. Whether you’re cooking for family, friends, or yourself, you’re participating in a legacy that began in a neon-lit steakhouse on the Strip and continues today in kitchens across the country.

So go ahead—crush the ice, poach the shrimp, mix the sauce, and garnish with lemon and celery. Taste it. Then taste it again. And when you do, you’ll understand why, after 70 years, the Golden Steer shrimp cocktail still stands as one of the greatest American appetizers ever created.