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Overhead view of a plate of poached shrimp.

Shrimp Cocktail with Pickled Daikon Radish

Very tasty light appetizer with tangy pickled daikon radish.
Course Appetizer
Cuisine American, Asian inspired
Keyword cocktail shrimp, shrimp cocktail, shrimp cocktails recipe
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 4 servings
Calories 170kcal
Author Joe Boyle



  • 1 lbs . daikon radish , peeled lengthwise into thin strips with a vegetable peeler or mandoline
  • 1/2 cup mirin
  • 1/2 cup rice vinegar , unseasoned
  • 15 or 20 black peppercorns
  • 2 star anise
  • 1 tbsp sugar
  • 2 tsp kosher salt

Cocktail sauce

  • 1/2 cup ketchup
  • 1/4 cup sweet Asian chili sauce, Mae Ploy
  • 2 tbsp prepared horseradish
  • 1 tbsp fresh lemon juice
  • 1 tbsp soy sauce


  • 1 lbs raw , unpeeled shrimp, size of choice, preferably not smaller than 30 per pound
  • 4 garlic cloves , crushed
  • 1 jalapeno sliced lengthwise into quarters
  • 1 bay leaf
  • 2 tbsp kosher salt
  • 15 or 20 black peppercorns
  • 1 cup loose packed fresh basil leaves



  • Place daikon strips into a heat proof bowl.
  • Put the remaining ingredients into a small pot and bring to a simmer stirring to dissolve the sugar.
  • Pour the brine over the daikon, let cool slightly, then cover and refrigerate at least two hours.

Cocktail sauce

  • Combine the ingredients in a small bowl. Cover and refrigerate until used.


  • Prepare an ice bath.
  • Put 4 to 6 cups of water into a large sauce pan and add the spices, (not the basil leaves), and bring to a boil.
  • Remove the pan from the heat and add the shrimp to poach, 3 to 5 minutes depending on the size of the shrimp. (It will look noticeably pink).
  • Remove with a strainer and place into the ice water bath until cool.
  • Peel and devein the shrimp.
  • Serve chilled with pickled daikon, basil leaves and cocktail sauce.


  1. The prep time for this recipe includes active and passive times and is an estimate.


Calories: 170kcal