Shrimp Cocktail Salad

Shrimp Cocktail Salad: A satisfying main dish salad made with sautéed shrimp, romaine lettuce, ripe tomatoes, sweet onion, avocado and a light, creamy version of a classic cocktail sauce for dressing.

This retro-style recipe transforms the ingredients and flavors found in a classic shrimp cocktail into a satisfying main dish salad. Dressed with a tangy variation of a standard cocktail sauce, it combines romaine lettuce, sliced avocado, tomato wedges, cucumber, sweet onion and sautéed shrimp and takes less than 30 minutes to prepare.


Shrimp Cocktail Salad

Prep Time: 20 minutes Cook Time: 5 minutes Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 4 servings

  • For the shrimp:
  • 1-1/4 lbs large shrimp, peeled and deveined, tails left on
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • For the dressing:
  • 1/2 cup bottled chili sauce
  • 1 to 4 tablespoons prepared horseradish (see notes)
  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 tablespoons mayonnaise
  • 1 to 2 tablespoons milk
  • Freshly ground black pepper
  • For the salad:
  • 1 large head romaine lettuce, torn into bite-sized pieces
  • 8 Campari (or 2 medium) tomatoes, cut into wedges
  • 2 ripe Hass avocados, pitted, peeled and sliced
  • 1 cucumber, peeled and sliced
  • 4 paper-thin slices sweet onion, separated

Preparation:
Place the shrimp, garlic, oil and lemon juice in a mixing bowl Season lightly with salt and freshly ground black pepper and toss to combine.

Place a large frying pan over medium-high heat. Add the shrimp and sauté until they turn pink and opaque, 2 to 4 minutes. Remove from the heat and set aside.

Prepare the dressing by whisking the chili sauce, horseradish, lemon juice and mayonnaise together in a small bowl. Add just enough milk to produce a creamy consistency, season with a bit of freshly ground pepper and set aside.

To assemble the salads, arrange a bed of lettuce on each of 4 plates and top with tomato wedges and slices of avocado, cucumber and onion. Divide the shrimp between the salads and drizzle each with a portion of dressing.

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.

comments & replies

«  Broiled Fish Tostadas Cheesy Baked Chicken Dijon  »

find a recipe

follow us

weekly newsletter

from around the web

sponsors