Shrimp cocktail salad turns the classic chilled shrimp appetizer into a light, satisfying main dish. Juicy poached shrimp, crisp celery, and creamy avocado are tossed with a tangy cocktail-sauce-inspired dressing over crisp lettuce. It comes together in about 20 minutes and needs no cooking beyond boiling the shrimp, making it perfect for warm-weather lunches or easy weeknight dinners.
Ingredients
- 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tbsp (15 ml) lemon juice, plus more for the water
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish, drained
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce (like Tabasco), or to taste
- 1/4 tsp (1.25 ml) salt, plus more for the water
- 1/4 tsp (1.25 ml) black pepper
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) olive oil
- 1 celery stalk, finely diced (about 1/2 cup / 60 g)
- 1/4 cup (40 g) red onion, finely diced
- 1 avocado, diced
- 4 cups (120 g) chopped romaine lettuce (or mixed greens)
- Lemon wedges, for serving (optional)
Instructions
- Fill a medium pot with water, add a squeeze of lemon juice and a generous pinch of salt. Bring to a boil over high heat.
- Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. Do not overcook. Drain immediately and rinse under cold water to stop cooking. Pat dry with paper towels.
- In a small bowl, whisk together the ketchup, horseradish, Worcestershire sauce, hot sauce, 1/4 tsp salt, and black pepper. Set aside.
- In a large bowl, combine the mayonnaise and olive oil. Stir in the celery and red onion. Add the cooled shrimp and toss to coat.
- Add the cocktail sauce mixture to the shrimp mixture and stir gently until everything is well coated. Taste and adjust seasoning with salt, pepper, or hot sauce.
- Gently fold in the diced avocado just before serving.
- Divide the chopped lettuce among 4 plates or bowls. Top with the shrimp salad. Serve immediately with lemon wedges on the side.
Tips
- Use raw shrimp, not pre-cooked. Pre-cooked shrimp will turn rubbery when boiled again. If you only have cooked shrimp, skip step 2 and just thaw and pat them dry, then proceed with the dressing.
- Adjust the horseradish to your heat preference. Start with 1 tablespoon and add more if you like a stronger kick. For a milder version, use only 1 teaspoon.
- Chill the shrimp before mixing. If you have time, refrigerate the cooked shrimp for 15–20 minutes before tossing with the dressing. This keeps the salad cold and crisp.
- Don’t skip drying the shrimp. Excess water will water down the dressing. Pat them thoroughly with paper towels after rinsing.
Serving Suggestions
Serve this salad as a main course with crusty bread or garlic toast. It also works well as a side dish alongside grilled chicken or steak. For a low-carb option, serve it in large butter lettuce cups instead of chopped romaine.
Variations
- Avocado-free: Omit the avocado and add 1/2 cup (75 g) diced cucumber for extra crunch.
- Spicy: Add 1/2 tsp (2.5 ml) sriracha or a pinch of cayenne to the cocktail sauce.
- Herb: Stir in 2 tbsp (8 g) chopped fresh dill or chives for a fresh note.
- Protein swap: Replace shrimp with cooked, cooled lobster meat or crabmeat for a seafood twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will brown and the lettuce will wilt, so it’s best to add those right before serving. This salad is not meant to be reheated; serve it cold. If you need to refresh it, add a squeeze of lemon juice and a little extra mayonnaise.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw them fully in the refrigerator overnight or under cold running water for 15–20 minutes. Pat dry before cooking.
Is it safe to use shrimp that was previously frozen? Yes, as long as it was properly thawed in the fridge and cooked to 145°F (63°C) as measured with a food thermometer. Do not refreeze raw shrimp that has been thawed.
Can I make this salad ahead of time? You can prepare the shrimp and dressing up to 1 day ahead, but keep them separate. Toss everything together just before serving to avoid sogginess.
What can I use instead of horseradish? Use 1 tsp (5 ml) Dijon mustard mixed with 1 tsp (5 ml) white vinegar. The flavor will be less sharp but still tangy.
How do I know when the shrimp are done? They turn pink and curl into a loose C shape. The internal temperature should reach 145°F (63°C). Overcooked shrimp become tough and rubbery.
Can I serve this warm? Yes, but it’s traditionally served cold. If you prefer warm, skip the chilling step and serve immediately after mixing.
Related
- NYT Shrimp Cocktail Sauce Recipe (Classic)
- Oktoberfest Potato Pancakes: Crispy German Recipe
- Opi Shrimp Cocktail Recipe: Bold & Spicy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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