Shrimp Cocktail Salad

Shrimp Cocktail Salad

A light, creamy dressing with the flavors of a classic cocktail sauce transforms the concept of shrimp cocktail into a delicious composed salad. Made with crisp romaine, avocado, sliced tomatoes, sweet onion and shrimp sautéed in garlic, it's a light, yet satisfying main dish that's easy and quick to prepare.

Shrimp Cocktail Salad

  • Ingredients:
  • 1-1/4 lbs large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, very finely chopped
  • 1 large head romaine lettuce, torn into bite-sized pieces
  • 4 medium ripe tomatoes, cored and sliced
  • 4 paper-thin slices sweet onion (we used Vidalia)
  • 2 ripe Hass avocados, pitted, peeled and cut into bite-sized pieces
  • For the dressing:
  • 1/2 cup bottled chili sauce (we used Heinz)
  • 2 to 4 tablespoons prepared horseradish (see notes)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vegetable oil
  • 1-1/2 tablespoons mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons milk

Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and shrimp and sauté, stirring constantly until the shrimp turn pink and opaque, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature.

Make the dressing by whisking the chili sauce, horseradish, lemon juice, vegetable oil, mayonnaise, pepper and enough milk to produce a creamy consistency. Transfer to a serving bowl.

Line 4 serving plates with lettuce and top with sliced tomato, sweet onion and avocado. Divide the shrimp between the salads and pass the dressing at the table.

Recipe Notes:
The heat and flavor of prepared horseradish can vary quite a bit in intensity. Start with 1 to 2 tablespoons in the dressing and adjust to suit your taste.

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