Shrimp Cocktail Salad

Name: Shrimp Cocktail Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 to 4 servings
Ingredients: 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

By Ashley Lonsdale

Published December 2, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Ready In: 30 min
Rating: (0)
Comments: Read comments

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

Preparation

Step 1
In a large bowl, toss the tomatoes with a pinch of salt and set aside for 10 minutes.
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.
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.
Step 4
Add the shrimp and diced avocado to the bowl and stir gently to combine.
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.)