I love to experiment with shrimp cocktail recipes because they offer endless opportunities for creativity while remaining classically appealing. I adore the mix of succulent shrimp with sauces that can be completely personalized.
I often make my sauce with fresh tomatoes, horseradish, and way too much lemon juice (which I swear I never intend on going overboard with). The sauce is then brought to life with some key flavor elements I consider essential: Sriracha and/or a little cayenne pepper (or my new favorite, smoked paprika).
And fresh herbs—I think that’s what makes the dish special. I’ve used cilantro in the past with great success, but parsley also seems to do just dandy with shrimp cocktails.
The 19 Best Shrimp Cocktail recipes
1. Classic Shrimp Cocktail
The classic shrimp cocktail possesses an elegance that is impossible to date. It is the perfect balance of deliciously plump shrimp, juicy and tart enough to make them sing, with finely balanced cocktail sauce that is sufficiently zesty and just the right degree of spicy to allow the shrimp to be the shrimp.
You can find them at almost any gathering of any degree—from a backyard barbecue to an opening at the Met.
Ingredients
1 pound large shrimp, peeled and deveined, tails on
1 lemon, halved
1 tablespoon Old Bay seasoning
1 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Dash of hot sauce (optional)
Salt, to taste
Instructions
1. Take a large pot and fill it with water, then add the halved lemons and Old Bay seasoning. Heat the pot on the burner until the water comes to a full boil.
2. Introduce the shrimp into the rolling water and boil for 2-3 minutes, or until they appear pink and opaque—like good shrimp should.
3. As soon as the shrimp are cooked, move them to a bowl of ice water to halt the cooking process. When the shrimp are thoroughly cooled, drain them and set them aside.
4. In a bowl, blend together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Combine thoroughly and check the flavor, making any adjustments you feel necessary to the seasonings.
5. Place the shrimp on a tray or in personal cups.
2. Mexican Shrimp Cocktail
There is nothing like a Mexican shrimp cocktail, the lively ruby reds and startling greens that meet the eyes just begging for the first impactful burst of flavor. This jewel of a dish offers a nearly perfect appetizer or summer snack for several reasons: Its construction isn’t too complicated and requires no cooking (aside from the brief poach necessary for the shrimp).
Chilling takes care of the shrimp and the sauce.
Ingredients
1 pound small to medium shrimp, peeled and deveined
1 cup ketchup
1/4 cup fresh lime juice
1/4 cup orange juice
1 tablespoon hot sauce (such as Tabasco)
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 medium ripe avocado, diced
1 medium tomato, diced
1/4 cup diced cucumber
Salt and pepper to taste
Tortilla chips for serving (optional)
Instructions
1. Boil a pot of water and add salt. Then add the shrimp and cook them for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the water and place them in a bowl of ice water to cool down.
2. In an extensive amalgamating basin, mix together the ketchup, lime juice, orange juice, and hot sauce. Beat thoroughly until well combined.
3. Combine cooled shrimp with a mixture of ketchup, red onion, cilantro, avocado, tomato, and cucumber. Gently combine those ingredients, and serve the dish as an appetizer or over a bed of salad greens.
4. Add salt and pepper to the shrimp cocktail to taste. Place it in the refrigerator for at least 30 minutes to let the flavors meld.
5. The Mexican shrimp cocktail is served cold, and you may serve it with tortilla chips on the side—that’s how I like it.
3. Spicy Shrimp Cocktail
I adore this dish’s vibrant flavors and how the shrimp take center stage. They’re the star, of course, but they’re also brilliantly complemented and contrasted in flavor by the sauce, which has just the right amount of zip, and by the fresh lemon and cilantro, which add that little something extra in terms of flavor and appearance.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 cup ketchup
2 tablespoons prepared horseradish
1 teaspoon hot sauce
1 tablespoon lemon juice
Lemon wedges, for serving
Fresh cilantro, chopped, for garnish#
Instructions
1. Set your grill or skillet to medium-high heat and allow it to warm up.
2. In a mixing bowl, combine the shrimp and olive oil. Use a whisk to thoroughly mix the spices in a small bowl and then add to the shrimp. Toss the shrimp to coat well.
3. Either grilling or sautéing the shrimp will do. Cook them for 2-3 minutes per side until they achieve a perfect pink hue and are absolutely done.
4. Combine the ketchup, horseradish, hot sauce, and lemon juice in a different bowl, and whisk them together until they are well-mixed and smooth. This is your spicy cocktail sauce.
5. Serve the shrimp either warm or chilled alongside cocktail sauce. Present this dish with some lemon and cilantro for garnish, if you like.
4. Avocado Shrimp Cocktail
This dish has a colorful blend of fresh ingredients. Shrimp, avocado, and cherry tomatoes unite with red onion and cilantro, all enveloped in a lime and olive oil dressing.
Ingredients
1 pound large shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1 tablespoon olive oil
Salt and pepper, to taste
Optional: hot sauce or cayenne pepper for a kick
Instructions
1. A pot of water sufficiently salted should be brought to a boil. The shrimp should then be added and cooked for 2-3 minutes or until all the shrimp have turned entirely pink and opaque. Once cooked, the shrimp should be drained and transferred to an ice bath to avoid overcooking the shrimp and ensure that they remain tender and juicy. Afterward, the shrimp should be patted dry, and if you desire, they could be cut into pieces that are more convenient for shrimp cocktail eating.
2. In a big bowl, put diced avocado, cherry tomatoes that have been cut in half, chopped red onion, and chopped cilantro.
3. In a tiny bowl, combine the fresh lime juice and olive oil. If using, add the salt and pepper and become a tiny tornado of goodness as you whisk to create the dressing.
4. Combine the shrimp with the avocado mixture, and drizzle the lime dressing over the top. Lightly fold and toss the mixture together.
5. Present the shrimp and avocado cocktail directly to the guest. This dish requires no further cooking—it’s best served fresh and chilled. If you want to go completely rustic with your presentation, simply pile some shrimp and avocado into half of a fresh avocado and serve in the avocado cup.
5. Asian Shrimp Cocktail
The Asian Shrimp Cocktail delights with its large, juicy shrimp cooked in a lively mix of sesame oil, soy sauce, and hoisin—an improvised marinade, really, that makes this dish a whole lot more interesting than your average shrimp cocktail.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons hoisin sauce
1 teaspoon grated ginger
2 garlic cloves, minced
1 teaspoon sriracha or to taste
1 tablespoon chopped fresh cilantro
1 green onion, thinly sliced
1 teaspoon sesame seeds for garnish
Instructions
1. Fill a big pot with water, and bring it to a rolling boil. Gently drop the shrimp into the water. They will begin to sink, then they will rise to the surface after about 30 seconds. At this point, use a slotted spoon to shove them back down, submerging them for another 30 seconds to ensure even cooking. After about 2-1/2 minutes total, check one to see if it’s done; the color should be fully pink and bright, with no gray or translucent parts left.
2. To make the sauce, combine the sesame oil, soy sauce, rice vinegar, lime juice, hoisin sauce, ginger, garlic, and sriracha in a bowl and whisk together.
3. In a mixing bowl, combine the shrimp that have been cooked with the sauce. Toss well to completely coat the shrimp in the cocktail sauce, which is in the style of Asian cuisine.
4. Allow the flavors to meld in the shrimp by chilling them in the refrigerator for at least 30 minutes.
5. Sprinkle the shrimp cocktail with chopped cilantro, sliced green onion, and sesame seeds right before serving. If you’d like, you can add more lime wedges to the dish.
6. Bloody Mary Shrimp Cocktail
This recipe combines tender shrimp with the audacious flavors of a Bloody Mary—a delightful twist. Instead of the usual shrimp cocktail, I serve this cocktail as a tongue-tingling, lip-smacking, and totally refreshing appetizer.
It features the essence of the classic cocktail in the form of vibrant tomato juice, smooth vodka, and a hint of horseradish. Kicked up with Worcestershire, cocktail hot sauce, and fresh lemon juice, the shrimp is briefly poached and intensified by flavor, then cooled down to room temperature.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 cup tomato juice
2 tablespoons vodka
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (e.g., Tabasco)
1 tablespoon lemon juice
1 teaspoon celery salt
1 stalk celery, thinly sliced
Lemon wedges, for serving
Celery leaves, for garnish
Instructions
1. Set the oven to 400°F (200°C). In a bowl, combine the shrimp with the olive oil, salt, and pepper. Toss well to coat, and then arrange the shrimp in a single layer on a baking sheet.
2. Put the shrimp in the oven and let them have it for 6-8 minutes. They’re going to be just cooked through when you take them out of the oven and let them cool.
3. In an ample mixing bowl, blend together the ingredients for the Bloody Mary sauce. This will involve a careful combining of the tomato juice and the vodka, which is necessary to get the right ratio of those two main ingredients. Then, vigorously mix in the horseradish and the Worcestershire sauce, along with a few dashes of hot sauce, a good squeeze of lemon juice, and the all-important celery salt.
4. Place the shrimp and sliced celery in the bowl. With the shrimp and celery in the bowl, add the marinade and toss. The shrimp and celery should now be coated with the sauce and combined well with the other ingredients in the bowl.
5. Refrigerate the shrimp cocktail for a minimum of 30 minutes so that the flavors can coalesce.
6. Present the Bloody Mary Shrimp Cocktail in a glass with a lemon wedge on the rim. Garnish with a sprig of celery, and you have yourself a fine display.
7. Lemon Herb Shrimp Cocktail
A shrimp cocktail may seem a simple dish, but mine is infused with the kind of flavor seldom found in even the best restaurants. It’s not just shrimp set undisturbed on a plate waiting to be dipped into sauce; it’s shrimp en route to being an elegant dish and a fabulous meal.
Fresh herbs and luscious sauces take this dish to the next level, unlike anything you could have for an everyday meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and black pepper to taste
- Cocktail sauce, for serving
- Lemon wedges, for garnish
Instructions
1. Set the oven temperature to 400°F (200°C). Prepare a baking tray with aluminum foil.
2. In a big bowl, mix together the olive oil, lemon zest, lemon juice, garlic, parsley, dill, salt, and pepper. Toss the shrimp in the mixture until they are completely coated.
3. Place the shrimp on the baking sheet in a single layer.
4. Place in the preheated oven and set a timer for 6-8 minutes. When the timer goes off, check to see if the shrimp have turned pink and are cooked all the way through. If not, give them a few more minutes in the oven and keep a close watch on them.
5. Let the shrimp cool for a moment before plating it. Present it with cocktail sauce and lemon wedges as accompaniments.
8. Tequila Lime Shrimp Cocktail
Tequila Lime Shrimp Cocktail is refreshing. Tequila and lime are the basic flavors of this dish.
There’s so much more going on, though. So much more that most folks would have trouble naming all of it.
This is a dish to be enjoyed outdoors, preferably on a summer day . A couple of tablespoons of the finished dish slathered on a corn tortilla would be delightful.
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1/4 cup tequila
1/4 cup fresh lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
Lime wedges, for garnish
Instructions
1. In a big bowl, mix together the olive oil, tequila, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
2. Place the shrimp in the bowl and mix well. Let the shrimp marinate in the refrigerator for half an hour.
3. Set the grill or a grill pan to medium-high heat.
4. Skewer the shrimp and place them on the grill. Cook for 2-3 minutes on each side until they turn from translucent to opaque and pink.
5. Take it off the grill, then sprinkle on some chopped cilantro. To serve, you might try lime wedges, or leave it to the eater to add some sourness to the dish with limes.
9. Cilantro Lime Shrimp Cocktail
I enjoy creating this lively shrimp cocktail, which is a potent mix of the fresh flavors of cilantro and lime juice, with a little kick from jalapeño. Perfectly marinated shrimp is the centerpiece of this dish, which also offers the soothing texture of creamy avocado and the flavor burst of a fresh tomato.
Shrimp cocktail may be served as a stand-alone starter, but it is also a fine accompaniment to a variety of main dishes.
Ingredients
Shrimp (1 pound, peeled and deveined)
Lime juice (1/2 cup, freshly squeezed)
Lime zest (1 teaspoon)
Fresh cilantro (1/4 cup, finely chopped)
Jalapeño (1, seeded and finely chopped)
Garlic (2 cloves, minced)
Salt (1/2 teaspoon)
Black pepper (1/4 teaspoon)
Avocado (1, diced)
Tomato (1, diced)
Red onion (1/4 cup, finely chopped)
Olive oil (2 tablespoons)
Instructions
1. Take a big pot and fill it with water. Add a generous amount of salt and bring the water to a boil. Then, add your shrimp. They need only 2-3 minutes to become perfectly cooked. Once they have reached that ideal state of doneness, drain them and plunge them into a bowl filled with ice and water. This will cool them down rapidly and keep them from cooking any further.
2. In a sizeable mixing bowl, combine the lime juice, lime zest, cilantro, jalapeño, garlic, olive oil, salt, and black pepper. Use a whisk to mix the ingredients together.
3. Ensure the cooled shrimp are well coated with the lime mixture before covering and refrigerating them for at least 30 minutes. This allows them to marinate.
4. Right before you serve it, very gently fold in the avocado, tomato, and red onion.
5. The best way to enjoy the Cilantro Lime Shrimp Cocktail is to eat it chilled. You can have it with tortilla chips, or you can eat it all by its lonesome self, which is what I do most of the time because the shrimp cocktail requires no garnish other than its own deliciousness.
10. Cajun Shrimp Cocktail
I adore the pure, uncomplicated zest of this Cajun Shrimp Cocktail. The shrimp are so large and so fresh that they practically need no introduction at all.
But it’s hard to resist tossing them in olive oil and Cajun seasoning, grilling them (or in my case, broiling them), and presenting them with a side of cocktail sauce that’s spiked with lemon juice and finished with chopped parsley. You’re going to love this dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 cup cocktail sauce
- 1 tablespoon hot sauce (optional)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
1. In a big bowl, mix the shrimp with olive oil and Cajun seasoning. Toss until the shrimp are well-coated.
2. A large skillet should be heated over a medium-high temperature. The shrimp should then be added and left to cook for about 2-3 minutes on each side, or until they are predominantly pink and cooked all the way through. They should then be removed from the pan and allowed to cool.
3. In another bowl, blend the cocktail sauce, hot sauce (if using), and lemon juice to form the dipping sauce.
4. Put the shrimp that you have already cooked on a serving platter, and place a bowl of your dipping sauce in the center. You want the shrimp neatly arranged around the outer edge of the platter so that they are easy to access.
5. Chop fresh parsley and toss it over the dish. Cut fresh lemons into wedges and plate them next to the dish. They make a great contrast to the yellow of the dish’s main ingredient and its sauce.
11. Garlic Butter Shrimp Cocktail
Garlic Butter Shrimp Cocktail is supremely simple and elegant.
You don’t have to be a chef to achieve this kind of flavor. You really just have to pay attention to the balance between richness and brightness, between butter and a little squeeze of lemon.
Ingredients
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Cocktail sauce for serving
Instructions
1. In a large skillet, heat medium and melt the butter.
2. Sauté the minced garlic in oil for about 1 minute until its aroma fills the air.
3. Place the shrimp in the frying pan and cook for about 2-3 minutes per side, or until they turn pink and opaque.
4. Combine the lemon juice and zest. Season with salt and pepper to taste.
5. Take the dish off the burner and add a scattering of minced parsley.
6. Accompany the garlic butter shrimp with cocktail sauce for dipping.
12. Pineapple Shrimp Cocktail
My affection for shrimp cocktail isn’t typical. It goes beyond the nostalgic obsession with that ubiquitous pre-dinner seafood tower and the shrimp within it.
What I love about shrimp cocktail is how it provides a perfect canvas for creating a dish on the knife’s edge between sweet and savory, a balance I’ve always admired. And pineapple?
Pineapple, with its tropical essence, adds a vibrant twist of sweetness and spice. Of course, if you want to make this dish more than just a standard-starting appetizer, serve it with some freshly made corn tortillas for a little more texture and flavor.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup fresh pineapple, finely diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeño, seeded and finely chopped
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cocktail sauce
1 tablespoon olive oil
Instructions
1. In a frying pan, warm the olive oil over a medium-high flame. Put in the shrimp and sauté them until they are pink and opaque, about 2-3 minutes per side.
2. Extract the shrimp from the skillet and allow them to cool enough so that handling is comfortable.
3. In an ample mixing bowl, combine the volatile elements: pineapple, red onion, cilantro, jalapeño, lime juice, salt, and black pepper. Mix well—this is your base.
4. Incorporate the cooled shrimp into the pineapple mixture and gently mix to achieve an even combination.
5. Place the cocktail sauce in a serving dish and top with the shrimp and pineapple mixture.
6. To let the flavors settle before you serve it, keep it cold for half an hour.
13. Mango Shrimp Cocktail
The complex and colorful flavors in my mango shrimp cocktail give me great pleasure. It pairs tender shrimp with a mix of invigorating flavors: the sweet juiciness of fresh diced mango, the sharpness of red onion, and the delicate taste of cilantro.
It has just enough kick from jalapeño and lime to keep your attention. And you can serve it over creamy avocado and with cocktail sauce if you want to.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
1 large mango, peeled, pitted, and diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
1 tablespoon lime juice
1 teaspoon honey (optional)
1 avocado, diced
1/2 cup cocktail sauce
Instructions
1. Start your grill or skillet at medium-high heat. Mix the shrimp with olive oil, salt, and pepper. Cook the shrimp until they’re opaque and fully cooked, 2-3 minutes per side. Let them cool down before you continue.
2. Take a bowl and add the diced mango, red onion, cilantro, jalapeño, lime juice, and honey to it. Stir well to ensure the flavors are distributed throughout the dish.
3. After cooling, chop the shrimp into small pieces and add them to the mango mixture. Fold it in gently.
4. Gently mix in the diced avocado, taking care not to mash it so that the cubes stay whole.
5. Mango shrimp cocktails can be served in individual glasses or bowls, with cocktail sauce drizzled on top or served to the side. And please—for the love of all that is good—serve them cold.
14. Coconut Shrimp Cocktail
I love a delicious shrimp cocktail that offers a delightful variation with crispy, panko-bread-crumb-coated shrimp sweetened with coconut. Fried to a perfectly golden hue and served with a vibrant dipping sauce of sweet chili, pineapple, and lime juices, this dish adds such an exciting twist to any appetizer spread.
Ingredients
1 pound large shrimp, peeled and deveined
2 eggs
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
Vegetable oil for frying
1/2 cup sweet chili sauce
1/4 cup pineapple juice
1 tablespoon lime juice
Instructions
1. Whisk the together. In another bowl, mix together the flour, salt, and pepper. In a third bowl, combine panko breadcrumbs and shredded coconut.
2. First, dredge each shrimp in the flour mixture. Then dip them in beaten eggs. Finally, coat them in coconut panko. Press the breading on to the shrimp to ensure that it sticks.
3. In a deep skillet, heat the vegetable oil to 350°F (175°C). Working in batches, add the shrimp to the oil and fry for 2-3 minutes on each side. The shrimp should be golden brown and cooked through when you remove them from the oil.
4. Using a slotted spoon, take out the shrimp and drain them on a paper towel. This should absorb any excess oil and leave you with shrimp that aren’t drenched and aren’t greasy.
5. To prepare the dipping sauce, combine sweet chili sauce, pineapple juice, and lime juice in a small bowl. Dip the coconut shrimp in the sauce before consuming.
15. Sriracha Shrimp Cocktail
This dish pairs grilled shrimp with a bold sriracha cocktail sauce. The shrimp get the most basic of preps—olive oil, salt, and pepper—before being grilled to what can only be described as “perfection.” The sauce is a nice riff on cocktail sauce, with sriracha taking the lead, sauce-wise, complemented by ketchup and horseradish.
A splash of lemon juice makes it even more refreshing.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1 cup ketchup
2 tablespoons sriracha sauce
1 tablespoon horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Lemon wedges, for serving
Fresh parsley, chopped, for garnish#
Instructions
1. A grill or grill pan should be heated to medium-high before using.
2. Coat the shrimp well with olive oil, salt, and pepper. They should be perfectly seasoned and ready to hit the heat.
3. Cook the shrimp on the grill for approximately 2-3 minutes per side, or until they are no longer clear and are a nice, opaque pink. Pull them off the heat and let them sit for a few minutes to cool.
4. Combine the ketchup, sriracha sauce, horseradish, lemon juice, and Worcestershire sauce in a bowl to create the cocktail sauce.
5. On a serving platter, place the grilled shrimp. Accompany them with sriracha cocktail sauce, served in a small dish alongside. Garnish the platter with lemon wedges and sprigs of parsley.
16. Mediterranean Shrimp Cocktail
This dish of delicious Mediterranean grilled shrimp meets the flavors of a refreshing salad. I combine the perfectly cooked shrimp with halved cherry tomatoes, ribbons of cucumber, and a generous amount of Kalamata olives to create a light and healthy meal that goes well with any multitude of occasions and could even straddle several if you put it in a bowl like I do and go to town.
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/4 cup feta cheese, crumbled
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Instructions
1. Prepare the grill or grill pan and set it to medium-high heat. Take the shrimp and put them in a bowl. Pour over the olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss the shrimp in the bowl until they are fully covered with oil and spices.
2. Cook the shrimp on the grill for approximately 2-3 minutes per side. They should become opaque and be fully cooked before taking them off the grill. Allow them to cool before moving on with your dish.
3. In a big mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, parsley, dill, and feta cheese.
4. In a tiny bowl, combine the lemon juice and red wine vinegar. Whisk them together, and then pour over the chopped-up veg. Toss to combine.
5. Carefully incorporate the grilled shrimp. Serve the dish cold or at room temperature.
17. Pesto Shrimp Cocktail
Shrimp cocktail has existed in various forms for centuries, served as an aperitif. Often, it takes the form of prawns or large shrimp cooked and served with a tangy cocktail sauce made of ketchup, horseradish, and other ingredients.
“Pesto shrimp cocktail” flips that dressing, taking a cue from two Southern California classics. It is a riff and a reinvention.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Lemon wedges, for garnish
Instructions
1. Fill a large pot with water and add some salt. Bring this water to a vigorous boil. Add the shrimp to the pot. They’re really delicate, so take care while you’re adding them to the pot. Don’t dump them in; lower them in gently. Once they’re all in and the water’s barely at a simmer, cover the pot and set a timer for 2 minutes. When 2 minutes are up, open the lid and use your nose; it will tell you if the shrimp are done. They should smell sweet and kind of lush.
2. Basil leaves, Parmesan cheese, pine nuts, and garlic are combined in a food processor. They are pulsed until they form a finely textured paste.
3. While the processor is on, add the olive oil very slowly and in a steady stream, until the paste is as smooth as you want. Taste for seasoning and add salt and pepper as necessary. Then add the lemon juice and blend until combined.
4. The cooled shrimp should be tossed with the pesto until they are coated evenly.
5. The chilled pesto shrimp is served with lemon wedges as a garnish.
18. Tomato Basil Shrimp Cocktail
I adore the dish’s vivid mix of tastes, where tender shrimp mingle with sweet, fresh cherry tomatoes and fragrant basil. Charming and zesty, the dish forms a new take on the classic shrimp cocktail, dressing the poached shrimp in a balsamic vinaigrette that almost overpowers the shrimp with its perfect sharp, vinegary punch.
Ingredients
1 pound (450 grams) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
1/4 cup red onion, finely chopped
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 teaspoon honey
1 garlic clove, minced#
Instructions
1. Your skillet or grill must be at medium-high heat for the next step to work its best. Use that to tenderly cook your shrimp after you’ve plumped them up with some olive oil and flavored them with salt and pepper (some like to add a little paprika at this stage, too). This is an ultra-quick cooking method; you want to remove the shrimp from the heat while they still have some give to them and are a nice blush color throughout. When they’ve cooled, they’re ready to be incorporated into your dish.
2. Combine cherry tomatoes, basil, and red onion in a bowl. In another, smaller bowl, whisk together balsamic vinegar, lemon juice, honey, and minced garlic to make the sauce.
3. Drizzle the dressing over the tomato medley and stir until amalgamated. Season with extra salt and pepper if needed, tasting for assurance.
4. Put the chilled shrimp into a platter or individual glasses and coat with the basil-tomato mixture.
5. If you want, you can garnish it with extra basil leaves, and then it’s ready to serve. You can serve it cold or at room temperature.
19. Smoky Chipotle Shrimp Cocktail
I enjoy creating exciting, even audacious, hors d’oeuvres. This smoky chipotle shrimp cocktail is one of my bold and delicious starters.
It features shrimp that are grilled to perfection and given a dusting of smoked paprika and chipotle powder. Their smoky flavor comes through beautifully in this cocktail.
But you really could serve any number of suitably seasoned shrimp in this cocktail sauce and have a great dish. This cocktail sauce is the thing.
Ketchup, lime juice, and chipotle in abundance make it sing.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground chipotle powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup ketchup
2 tablespoons lime juice
1 tablespoon chipotle in adobo sauce, chopped
1/4 cup fresh cilantro, chopped
Instructions
1. Heat the grill to a medium-high setting.
2. Combine the shrimp, olive oil, and seasonings in a bowl and mix well. The seasonings are paprika, chipotle powder, garlic powder, and salt.
3. Cook the shrimp on the grill for 2-3 minutes on each side—or until they are thoroughly cooked and slightly charred. Then, take them off the grill and set them aside.
4. To prepare the cocktail sauce, combine the ketchup, lime juice, and chipotle in adobo sauce in another bowl.
5. Place the grilled shrimp on a platter and decorate them with cocktail sauce and chopped cilantro. They look better that way, and they taste better that way, too, since the cocktail sauce adds a pleasantly spicy kick to contrast with the sweetness of the shrimp.
