Shrimp Cocktail Salad Recipes

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SHRIMP SALAD COCKTAILS



Shrimp Salad Cocktails image

This appetizer looks elegant and beautiful in a stemmed glass...and it tastes even better. For a special touch, garnish each glass with an extra shrimp. -Sue Sonnenberg, Napoleon, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 cups mayonnaise
1/4 cup ketchup
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 pounds peeled and deveined cooked large shrimp
2 celery ribs, finely chopped
3 tablespoons minced fresh tarragon or 3 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded romaine
2 cups seedless red and/or green grapes, halved
6 plum tomatoes, seeded and finely chopped
1/2 cup chopped peeled mango or papaya
Minced chives or parsley

Steps:

  • In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat., Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 580 calories, Fat 46g fat (6g saturated fat), Cholesterol 192mg cholesterol, Sodium 670mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein.

SHRIMP COCKTAIL SALAD



Shrimp Cocktail Salad image

Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1/3 cup mayonnaise
3 tablespoons seafood cocktail sauce
3/4 lb. frozen shelled deveined cooked bay shrimp, thawed
1 cup coarsely chopped celery
3 tablespoons coarsely chopped dill pickle
6 cups shredded leaf lettuce

Steps:

  • In small bowl, combine mayonnaise and cocktail sauce; blend well.
  • In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
  • To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g

COCKTAIL SHRIMP SALAD



Cocktail Shrimp Salad image

A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!

Provided by COCINALATINA

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 9

1 ½ pounds cooked shrimp, tails removed
1 large cucumber - peeled, seeded, and diced
1 white onion, diced
3 Roma tomatoes, diced
⅓ bunch fresh cilantro, chopped
4 limes, juiced
1 (12 ounce) bottle ketchup
8 fluid ounces tomato juice
salt to taste

Steps:

  • Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.1 g, Cholesterol 110.7 mg, Fat 0.8 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 0.2 g, Sodium 507.8 mg, Sugar 8.1 g

ROASTED SHRIMP COCKTAIL SALAD



Roasted Shrimp Cocktail Salad image

Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
1 bunch of thin asparagus, trimmed
1/4 plus 1/3 cup ketchup
3 tablespoons prepared horseradish, drained
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
1/4 cup chopped fresh flat-leaf parsley
1 large head iceberg lettuce, cut into 4 wedges

Steps:

  • Preheat the broiler to high with a rack set 3-inches from the heat source.
  • Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
  • Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
  • Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

SHRIMP COCKTAIL EXOTIQUE



Shrimp Cocktail Exotique image

Categories     Salad     Citrus     Shellfish     Quick & Easy     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 13

2 navel oranges
1 1/2 pounds medium shrimp (32 total), shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic
For sauce
1/2 cup mayonnaise
3 tablespoons ketchup
1 1/2 tablespoons Cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
a pinch of cayenne
3 firm-ripe California avocados
6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces

Steps:

  • Make shrimp
  • With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
  • Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
  • Make sauce:
  • In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
  • Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
  • Divide salad among 4 plates, mounding it, and spoon sauce over salad.

CLASSIC SHRIMP COCKTAIL



Classic Shrimp Cocktail image

This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 7

4 cups water
1 1/2 lb uncooked large shrimp in shells, thawed if frozen, peeled (tail shells left on) and deveined
1 cup ketchup
4 to 6 teaspoons prepared horseradish*
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
Lemon slices

Steps:

  • In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
  • Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g

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