Shrimp Cocktail

5 from 1 vote

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.

Prep Time15

Cook Time2

Total Time17

Course: Appetizer

Cuisine: American, English

Diet: Gluten Free

Servings: people

Calories: 414kcal

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.

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.