Shrimp Cocktail Salad

By Ashley Lonsdale

Updated December 11, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
30 min
Rating
4(14)
Comments
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This salad's composition is inspired by the elements of a classic shrimp cocktail recipe, minus the ketchup. In its place, sweet and bright salted tomatoes and their accumulated juices unite with horseradish, Worcestershire, lemon juice and a shake of Tabasco to mimic the legendary sauce. In reality, this dish feels like a ceviche — acidic, vibrant and happily spooned over crackers or plantain chips, a green salad or buttered toast. It stands on its own, too. Choose medium shrimp, like sweet and firm rock shrimp, for naturally bite-size pieces. 

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Ingredients

Yield:2 to 4 servings

  • ½ pound ripe tomatoes, diced

  • Salt and freshly ground black pepper

  • 1 pound medium shrimp, peeled, deveined and tails removed

  • ¼ cup extra-virgin olive oil, divided

  • 1 small shallot, minced

  • ¼ cup minced fresh chives

  • ¼ cup fresh lemon juice

  • 2 tablespoons prepared horseradish

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon hot sauce, such as Tabasco (optional)

  • 1 firm-ripe avocado, halved, pitted and diced

  • Buttery crackers (preferably Ritz) or plantain chips, for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

16 grams carbs; 183 milligrams cholesterol; 367 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 5 grams fiber; 653 milligrams sodium; 25 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss the tomatoes with a pinch of salt and set aside for 10 minutes. 

  2. Step 2

    In another bowl or on a rimmed baking sheet, pat the shrimp dry and season with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Cook the shrimp for 3 to 5 minutes, stirring occasionally, until just pink and cooked through. Set aside to cool on a large plate.

  3. Step 3

    To the bowl of tomatoes, add the shallot, chives, lemon juice, horseradish, Worcestershire and hot sauce (if using). Drizzle in the remaining 3 tablespoons of olive oil and stir to coat. Season with salt and pepper to taste.

  4. Step 4

    Add the shrimp and diced avocado to the bowl and stir gently to combine.

  5. Step 5

    Serve with crackers or plantain chips. (If making the salad in advance, you can complete the recipe without avocado up to 24 hours before, and add the diced avocado just before serving.)

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Ratings

4 out of 5
14 user ratings
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Comments

Gablesgirl

Is this with shrimp tails on or off?

Karel

I used frozen, precooked deep-water shrimp, added chopped celery, because all shrimp cocktail has celery in it, and switched out the horseradish for spicy brown mustard, freshly grated ginger and a tad of fish sauce. This was a HUGE hit!

Megan

I made this dish for a NYE party. I followed the recipe exactly as written. The only change I would make when serving at a party is to serve it with tortilla chips. Buttery crackers were a little bit crumbly for picking up the salad when serving as an appetizer.

David Morris

Red horseradish?

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