I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.
You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.
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Ingredient Guide
- Cilantro: Brightens the mix and adds a fresh, citrusy lift.
- Avocado: Offers creamy contrast to the acidity and spice.
- Tomatoes: Form the juicy base of the cocktail.
- Scallions and Shallot: Add oniony bite and subtle sharpness.
- Garlic: Builds savory depth.
- Lemon and Lime Juice: Essential for brightness and balance.
- Salt and Sugar: Adjust flavor and reduce acidity.
- Black Pepper: Gives a warm, earthy kick.
- Tomato Ketchup: Forms the sweet and tangy base of the sauce.
- Cucumber and Celery: Provide crunch and freshness.
- Worcestershire Sauce and Tabasco: Add savory, spicy notes.
- Horseradish: Brings that classic shrimp cocktail zing.
- Thyme: Earthy and aromatic, enhances complexity.
Shopping Made Easy
- Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
- Fresh horseradish is best, but bottled works if needed.
- Choose firm avocado and tomatoes for best texture.
- Tabasco and Worcestershire are pantry staples—don’t skip them.
- For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.
Cooking Notes from the Kitchen
- Hand-chop all ingredients for the best texture; avoid using a food processor.
- Chill the cocktail sauce for at least an hour to let flavors meld.
- Adjust salt and sugar after chilling, not before.
- Serve in shooter glasses for an elegant, party-ready presentation.
- Wash hands thoroughly after handling Scotch Bonnet peppers.
Can I make this shrimp cocktail ahead of time?
Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.
What if I don’t have horseradish?
You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.
Can I serve this without avocado?
Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.
The Ultimate Shrimp Cocktail
Ingredients
- 1 tablespoon cilantro chopped finely
- 1 small avocado cubed
- 1 1/2 tomatoes diced fine
- 2 scallions chopped fine
- 1 clove garlic crushed
- 1 lemon juiced
- 1/2 lime juiced
- 1/3 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 cup tomato ketchup
- 1 shallot diced fine
- 3/4 cup cucumber diced fine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/3 cup celery diced fine
- 1 tablespoon horseradish grated
- 3 sprigs thyme leaves chopped finely
- 1 1/2 cooked shrimp tails on
- Scotch Bonnet pepper optional, finely chopped
Instructions
- Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
- Cover and chill for at least 1 hour to allow flavors to meld.
- Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
- Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.
