Shrimp Cocktail Salad

Updated December 11, 2025

Preparation Overview

  • Prep Time: 30 minutes

  • Cook Time: 5 minutes

  • Total Time: 35 minutes

  • Servings: 4–6 (appetizer)

Ingredients

Main Components

  • ½ pound (225g) ripe tomatoes, diced into ½-inch pieces

  • 1 pound (450g) medium shrimp (21–25 count), peeled, deveined, tails removed (fresh or precooked frozen deep-water shrimp for convenience)

  • 1 firm-ripe avocado, halved, pitted, diced into ¼-inch cubes

Seasonings & Dressing

  • ¼ cup extra-virgin olive oil (divided: 1 tbsp for cooking, 3 tbsp for dressing)

  • 1 small shallot, minced (1 tbsp)

  • ¼ cup minced fresh chives

  • ¼ cup fresh lemon juice (from 1–2 lemons)

  • 2 tablespoons prepared red horseradish (vibrant red; substitute with spicy brown mustard + 1 tsp beetroot juice if unavailable)

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon hot sauce (e.g., Tabasco; optional, adjust heat)

  • Salt and freshly ground black pepper

Detailed Instructions

Step 1: Prep Tomatoes for Texture

In a large bowl, toss diced tomatoes with a generous pinch of salt (1/8 tsp) to draw out excess moisture. Let sit at room temperature for 10 minutes. Drain accumulated liquid (optional: reserve for flavoring dressings) and pat tomatoes dry with a paper towel to prevent sogginess.

Step 2: Cook & Cool Shrimp

  • For fresh shrimp: Pat dry thoroughly. Season with salt and pepper. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque (3–5 minutes total). Transfer to a plate to cool completely (avoids rubbery texture).

  • For precooked frozen shrimp: Thaw in cold water 10–15 minutes, drain, pat dry, and skip cooking.

Step 3: Craft the Flavorful Dressing

In the tomato bowl, combine shallot, chives, lemon juice, horseradish, Worcestershire, and hot sauce. Whisk to integrate. Slowly drizzle in 3 tbsp olive oil, whisking to emulsify. Season with salt and pepper to taste.

Step 4: Assemble the Salad

Gently fold cooled shrimp into the tomato-dressing mixture. Add diced avocado and fold once more to preserve texture. Pro tip: Add avocado just before serving (for freshness); prep 24 hours ahead without avocado, then add fresh at serving.

Step 5: Serve & Enjoy

Arrange salad in a chilled platter. Pair with buttery crackers or plantain chips. Party hack: Substitute crackers with tortilla chips for easier appetizer handling (per user feedback).

Chef’s Tips & User Adaptations

Pro Techniques

  • Avocado Preservation: Store prepared avocado in a container with acidulated water (lemon juice + water) to prevent browning; use fresh 15 minutes before serving.

  • Shrimp Searing: Avoid overcrowding the pan to ensure even browning—use a nonstick skillet for delicate shrimp.

User Substitutions

  • Celery Addition: “All shrimp cocktail has celery—added chopped celery for crunch” (user adaptation).

  • Spice Upgrade: “Swapped horseradish for spicy brown mustard, grated ginger, and fish sauce—HUGE hit!”

  • Horseradish Color: Use red horseradish (beetroot-infused) for visual appeal; white works too for a classic look.

Q&A

  • Q: “Shrimp tails on or off?”

A: The recipe specifies tails removed for easy eating; leave tails on if presentation is key (ensure peeled except for the tail).

This vibrant, tangy salad balances creamy avocado, crisp tomatoes, and tender shrimp—ideal as an appetizer or light meal. Enjoy its versatility!

Note: Original comments have been integrated to enhance recipe adaptability while preserving core instructions.