Monday, July 25, 2016

Shrimp Cocktail Salad

There is something enticing about plump juicy shrimp with a zesty cocktail sauce. Unfortunately, shrimp cocktail has been relegated to the realm of old-school appetizers served by unoriginal hosts and restaurants.

Shrimp cocktail needs to make a comeback.

I can’t think of a better way to help than with a salad. Salads are all the rage right now because when done right, they’re tasty and have amazing health benefits. In my research for this recipe, I discovered that shrimp salad used to be a thing, so I thought: why not combine the flavors of shrimp cocktail with a deliciously complementary salad? The result is something with all the zest of the classic cocktail and the crunch of an amazing salad you can eat as an appetizer or a meal!

Here’s How You Do It

Difficulty Level: Easy
Prep and Cook Time: 10-15 Minutes
Serves 2


2 Cups of Coarsely Chopped Peeled and De-veined Cooked Frozen Shrimp – the tail shells removed – The easiest way to do this is to squeeze the sharper ends of the tail shell between thumb and forefinger and pull. The shell should come right off.

¼ Cup Shrimp Cocktail Sauce – Available in the fish and seafood section of major grocery stores and at fish markets. If you want to try making your own from scratch, here’s my recipe.

4 Tablespoons of Mayonnaise or Jarred Salad Dressing

Zest and Juice of 1 Lime

3 Leaves of Fresh Basil, chopped

1 English Cucumber, Coarsely Chopped

2 Cups Cherry Tomatoes, Coarsely Chopped

1 Tablespoon of Red Wine Vinegar

2 Tablespoons of Olive Oil

1/2 Teaspoon of Basil or Oregano

1 Small Clove of Garlic, peeled and smashed to release its oils

Salt and Pepper to Taste

8 Medium Leaves of Iceberg Lettuce - Washed and Dried


1 Knife and Cutting Board
Measuring Cups and Spoons

1 Regular Bowl

1 Mixing Bowl

2 Forks for Mixing – I like a whisk for mixing big things, but for little things like salad dressings and eggs, a fork and a little elbow grease work just fine.

Plastic Wrap

In a regular bowl, combine the vinegar, basil or oregano, garlic, salt and pepper, and mix everything well with a fork to combine.

Add the cucumbers and tomatoes and mix everything to coat.

Cover the bowl with plastic wrap and stick in the fridge while you get the other ingredients ready.

In your mixing bowl, combine the cocktail sauce, mayonnaise, and lime juice and give it a good stir with a fork to combine.

Add your shrimp and mix everything to coat.

Add the basil and stir so that it’s evenly distributed among the shrimp.

Arrange the lettuce leaves on 2 plates.

Put some of the marinated cucumber and tomato on the leaves.

Top with the shrimp mixture and serve!


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:

Trolls will be unceremoniously deleted and dismissed.

No comments:

Post a Comment