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.
PrintShrimp 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.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salads
Ingredients
- 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
Instructions
- 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.
Notes
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.
Myrl Wright says
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!
★★★★★
Lynne Webb says
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!