This Shrimp Cocktail comes together in under 20 minutes, with a homemade cocktail sauce that tastes way better than anything you'd buy in a jar. The shrimp are cooked, chilled, then tossed in that sauce and piled over crisp lettuce. Diced avocado adds a creamy bite that balances the tangy sauce.
You might know it as prawn cocktail, its British name. Instead of the ketchup and horseradish dip common in the US, this version uses a mayonnaise-based Marie Rose sauce, the classic pairing for prawn cocktail.
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Shrimp turn rubbery the second you overcook them, so timing really matters here. Boil them just until they turn pink, then dunk them straight into ice water so they stop cooking right away and stay firm.
This whole thing takes under 20 minutes, and most of that is just waiting for stuff to chill. No real cooking skill needed, just a pot of boiling water and a few minutes with a knife.
What Is Shrimp Cocktail?
Shrimp cocktail is cold, cooked shrimp served in a tangy sauce, usually piled over shredded lettuce in a glass or bowl. In the US, the sauce is often a simple ketchup and horseradish dip served on the side. This version does it differently, with a Marie Rose sauce, a creamy, mayonnaise-based sauce that's more common in the UK, where the same dish is called prawn cocktail. Prawns and shrimp are just two names for the same thing.
Mexican-style shrimp cocktail is a different dish altogether. It swaps the mayonnaise for a tomato juice and lime marinade, so it ends up closer to ceviche. This recipe sticks with the classic Marie Rose version, with avocado added for extra richness.
Why This Recipe Works
I've made this enough times to know exactly where homemade shrimp cocktail usually goes wrong, and this version is built to avoid those spots.
- The ice bath is non-negotiable. Shrimp keep cooking from residual heat even after you drain them, which is why so many homemade versions turn out rubbery. Dropping them straight into ice water stops that instantly and keeps them firm.
- A homemade sauce beats bottled every time. Most jarred cocktail and seafood sauces lean too sweet or too sour because they're made to have a long shelf life. Making your own means you control the balance and can taste as you go.
- Avocado does more than look nice. It adds a creamy, almost buttery bite that balances the sharp, tangy sauce, so the dish doesn't end up tasting like shrimp drowned in mayonnaise.
- Chilling everything separately matters. Dressing the shrimp, then keeping the lettuce and avocado apart until serving, is what keeps the lettuce crisp instead of wilting under the sauce.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Shrimp (prawns) - Use large or jumbo shrimp (21/25 or 16/20 count per pound), peeled and deveined. Fresh is best, but frozen and thawed works fine too.
- Avocado - Pick one that gives slightly when you press it. Avoid one that's still hard or has gone mushy.
- Lettuce - Baby gem is what I use, but any crisp lettuce works, like iceberg or romaine hearts.
- Mayonnaise - This is the base of the sauce, so use one you actually like the taste of.
- Ketchup - Adds sweetness and gives the sauce its classic pink color.
- Worcestershire sauce - Just a little, for a savory background note. Don't skip it; it's what stops the sauce from tasting flat.
- Lemon juice - Cuts through the richness of the mayonnaise. Fresh is better than bottled here.
- Tabasco and cayenne - Add the heat. Both are easy to adjust up or down to taste.
How to Make Shrimp Cocktail
In a bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce, lemon juice, salt, black pepper and cayenne. Taste and adjust the heat with more Tabasco or cayenne if you want.
If using raw shrimp, bring a pot of well salted water to a boil. Add the shrimp and cook until they turn pink and opaque, about 1 to 2 minutes depending on size. Watch them closely; shrimp go from perfect to rubbery fast.
As soon as the shrimp are cooked, transfer them straight to a bowl of ice water. This stops the cooking instantly and keeps them firm and snappy, not tough.
Cut the shrimp in half lengthwise if you like; it looks nicer in the glass, though chopping them into chunks works too. Keep 4 whole shrimp aside for garnish. Slice the avocado in half, remove the pit, and dice the flesh into small cubes. Wash and dry the lettuce, then shred it.
Add the shrimp to the bowl of sauce and mix until they're well coated. Set aside. Arrange a bed of shredded lettuce in a glass or shallow bowl. Layer the diced avocado on top.
Arrange the sauced shrimp on top, then spoon over any sauce left in the bowl. Garnish with the reserved whole shrimp, a lemon slice, and a scattering of fresh chives or dill.
Recipe Tips From the Chef
- Use tongs to move the shrimp into the ice bath so they cool evenly and don't sit steaming in a pile.
- Don't dress the lettuce and avocado until just before serving, or you'll end up with a watery mess at the bottom of the glass.
- Cut the avocado last, right before you assemble, so it doesn't brown while you're prepping everything else.
- Save a few whole shrimp for garnish. It makes the dish look more finished for almost no extra effort.
Recipe Variations
- Spicier: Swap the Tabasco for a spoonful of sriracha, or add extra cayenne, for more heat.
- Mexican-style: Skip the mayonnaise sauce and toss the shrimp in lime juice, diced tomato and chopped cilantro instead. It's closer to a ceviche-style cocktail.
- Smoky: Stir a few drops of smoked paprika or a smoky hot sauce into the Marie Rose sauce.
- Extra crunch: Add finely diced celery or cucumber for texture.
Serving Suggestions
Shrimp cocktail works well as the opener to a bigger spread. A few ways I like to serve it:
- Alongside other cold starters, like Baked Brie or Avocado Deviled Eggs.
- With a simple Arugula Spinach Salad or a Beetroot Salad on the side.
- With crackers or toast points for scooping up the extra shrimp and avocado.
- With a crisp white wine or a sparkling water with lime for a refreshing, non-heavy pairing.
Storage and Prep Ahead
To prep ahead:
- Marie Rose sauce: Make it up to 2 days ahead and keep it covered in the fridge.
- Shrimp: Cook and chill them up to 24 hours in advance, stored in an airtight container in the fridge.
- Avocado: Cut it just before serving so it doesn't brown.
- Assembled leftovers: Store in an airtight container in the fridge for up to 2 days. Keep the avocado separate if you can; it holds up better that way.
Recipe FAQs
Yes, this is an easy shortcut. Skip the boiling step, just make sure the shrimp are well chilled before you toss them in the sauce.
You can prep every component ahead, but assemble it just before serving. Sauced shrimp sitting on lettuce for too long will make the lettuce go soggy.
Cook shrimp until just pink and opaque. An ice bath immediately after cooking helps lock in the perfect texture.
They're the same dish, just different names. Shrimp cocktail is the American term, prawn cocktail is what it's called in the UK. American shrimp cocktail usually comes with a ketchup and horseradish dip, while the UK version is tossed in Marie Rose sauce.
Mayonnaise, ketchup and Worcestershire sauce, with a little lemon juice and hot sauce for brightness and heat. It's the classic pink sauce used in this recipe instead of the more common horseradish dip.
Yes. Thaw it fully in the fridge or under cold running water, then pat it very dry before cooking so it sears and cooks evenly instead of steaming.
Related Recipes
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I hope you enjoy this Shrimp Cocktail as much as I enjoyed making it.
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Shrimp Cocktail
Ingredients
- ¾ lbs shrimp (or king prawns), peeled and deveined (330 grams)
- 2 heads baby gem lettuce
- 1 small avocado
- ½ cup mayonnaise
- ¼ cup ketchup
- tabasco (to taste)
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
Instructions
- In a bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce, lemon juice, salt, black pepper and cayenne to make the sauce.
- If using raw shrimp, bring a pot of well salted water to a boil. Add the shrimp and cook until pink and opaque, about 1 to 2 minutes.
- Transfer the cooked shrimp straight to a bowl of ice water to stop the cooking and keep them firm.
- Cut the shrimp in half lengthwise if you like, keeping 4 whole shrimp aside for garnish.
- Slice the avocado in half, remove the pit, and dice the flesh into small cubes.
- Wash, dry and shred the lettuce.
- Add the shrimp to the sauce and toss until well coated.
- Arrange the shredded lettuce in a glass or shallow bowl, then layer the diced avocado on top.
- Top with the sauced shrimp, then spoon over any remaining sauce.
- Garnish with the reserved whole shrimp, a lemon slice, and fresh chives or dill.
Notes
- Shrimp and king prawns are the same thing, so either works here.
- Using frozen shrimp? Thaw fully in the fridge and pat dry before cooking so they boil instead of steam.
- Shrimp are done the moment they turn pink and opaque, about 1 to 2 minutes. Don't wait longer than that or they'll turn rubbery.
- The ice bath right after cooking is what keeps the texture firm. Don't skip it.
- Short on time? Pre-cooked shrimp work as a shortcut. Just make sure they're well chilled before tossing them in the sauce.
- Save a few whole shrimp for garnish. It makes the dish look more finished for almost no extra effort.
- Make ahead: the sauce keeps in the fridge for up to 2 days, and cooked shrimp for up to 24 hours. Cut the avocado just before serving so it doesn't brown.
- Assemble just before serving. Sauced shrimp sitting on lettuce for too long makes it go soggy. Leftovers keep for up to 2 days, best stored with the avocado separate.
Lynne says
This recipe is really good! Definitely doing this every time!
Ayla Clulee says
Thank you Lynn, I am so happy to hear that!