This post may contain affiliate links. Please see our disclosure policy.
This shrimp cocktail salad transforms a classic appetizer into a satisfying main course. It’s a simple green salad topped with slices of ripe avocado and juicy sautéed shrimp, and drizzled with creamy, zesty cocktail sauce dressing. Ready in no time, it’s a simple, flavorful meal that’s easy to pull together any night of the week.
This salad is also a great example of how to make the most of frozen shrimp. With a quick thaw and fast sauté, they’re ideal for turning pantry staples and fresh produce into a delicious dinner in under 30 minutes.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SHRIMP: We recommend jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp for this dish. Frozen is fine, just defrost before using.
AVOCADO: Use Hass avocados for their creamy texture. They’re generally available January through October, but they’re at their peak April through July.
CHILI SAUCE: Bottled chili sauce (we use Heinz or Bennett’s) is traditional for making cocktail sauce, but instructions for making a substitute with ketchup are in the recipe notes below.
HORSERADISH: Use prepared horseradish and adjust the quantity to taste based on freshness and strength.
LEMON: Fresh is best, but good-quality bottled lemon juice (we recommend Sicilia or Polenghi) works in a pinch.
Overview
How to Make Shrimp Cocktail Salad
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by quickly marinating peeled shrimp in lemon juice, garlic, and oil, then sauté them until just cooked. Meanwhile, whisk together a light cocktail sauce dressing with chili sauce, lemon juice, horseradish, and a touch of mayo.
Build the salad with romaine, tomato wedges, cucumber, avocado, and sweet onion. Top each plate with warm shrimp and a drizzle of the creamy dressing. The balance of cool greens and warm seafood makes for a satisfying, quick-prep dinner.
TIP: You can switch up the flavors of this salad by swapping the cocktail sauce dressing for a creamy buttermilk version flavored with tarragon.
More Main Dish Shrimp Salads
We always keep a bag of frozen shrimp in the freezer for quick meals like this shrimp cocktail salad. They thaw in just about 10 minutes, making it easy to pull together fast, flavorful dishes like these:
Classic Greek Salad with Shrimp – another hearty salad with shrimp, avocado, and a creamy twist on classic cocktail sauce for dressing.
Mediterranean Pasta Salad with Shrimp – a main dish pasta salad with olives, artichokes, and a lemony garlic dressing.
Shrimp Cocktail Salad
Ingredients
- 1-1/4 lbs jumbo or extra-large shrimp, peeled and deveined (see notes)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
For the dressing:
- 1/2 cup bottled chili sauce, (see notes for substitutions)
- 1 to 4 tablespoons prepared horseradish, (see notes)
- 2 tablespoons fresh 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 cocktail tomatoes (or 2 medium tomatoes), cut into wedges
- 2 Hass avocados, pitted, peeled and sliced
- 1 cucumber, peeled and sliced
- 4 thin slices sweet onion, separated into rings
Instructions
- In a mixing bowl, combine the shrimp with garlic, vegetable oil, lemon juice, a pinch of salt, and a few grinds of black pepper.
- Heat a large skillet over medium-high heat and sauté the shrimp until pink and opaque, about 2 to 4 minutes. Set aside to cool slightly.
- In a small bowl, whisk together the chili sauce, horseradish, lemon juice, and mayonnaise. Stir in milk a little at a time until the dressing reaches a creamy, pourable consistency. Season to taste with black pepper.
- Divide the lettuce among 4 plates. Top with tomato wedges, avocado slices, cucumber, and onion rings. Add a serving of shrimp to each plate and drizzle with dressing. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe! My family and guest loved it and that’s saying a lot since they don’t like eating vegetables. On New Years Eve this was the first dish to disappear!
Hi Myrl,
Happy to hear your family liked the salad even though veggies are not a favorite. Thanks for taking the time to tell us!