Salsa Verde Shrimp Cocktail

By David Tanis

Updated August 21, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
50 min, plus 20 min curing
Rating
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For a casual cold supper, you can’t go wrong with shrimp cocktail. This recipe veers from the traditional versions, but you’ll get no complaints. Do take the trouble to cook your own shrimp, which will be fresher tasting and cheaper than store-bought cooked shrimp. Here, large, wild-caught shrimp get thawed, peeled and deveined, then tossed with kosher salt and a bit of baking soda, which helps the shrimp stay firm and juicy, a tip from a chef.

Featured in: Make Ahead, Serve Cold: The Ultimate Dinner Menu for a Sweltering Summer

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Ingredients

Yield:6 servings

For the Sauce

  • 1 pound tomatillos, husks removed

  • ½ teaspoon kosher salt (such as Diamond Crystal), more to taste

  • 2 cups cilantro leaves and tender stems

  • 2 garlic cloves, mashed to a paste with a little salt

  • 1 small jalapeño, thickly sliced crosswise

  • 1 teaspoon crushed red pepper

  • Pinch of ground cayenne 

  • ½ cup finely diced red onion

For the Shrimp

  • 2 pounds wild shell-on large shrimp (16 to 20 per pound), fresh or frozen and thawed

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • ½ teaspoon baking soda

  • 2 large bay leaves

  • ½ lemon, sliced

Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare sauce: Heat the broiler. Put tomatillos on a rimmed tray on the top rack of the oven. Broil until well charred and somewhat softened, about 10 minutes. Remove and let cool.

  2. Step 2

    Pulse tomatillos in a food processor until blended. Add salt, cilantro, garlic, jalapeño, red pepper and cayenne. Blend once more, until you have a bright green, thickish sauce. Stir in the diced onion by hand. Taste and adjust seasoning. Transfer to a bowl and refrigerate. (Sauce may be prepared 24 hours in advance.)

  3. Step 3

    Prepare the shrimp: Peel, leaving tails on or off, and de-vein the shrimp, and place in a large bowl. Toss with salt and baking soda. Let sit for 20 minutes, then rinse with cold water and drain.

  4. Step 4

    To a deep, wide saucepan or skillet, add shrimp, bay leaves and lemon slices. Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a brisk simmer. Cook until the shrimp have firmed up and turned pink, 2 minutes. Remove shrimp to a baking sheet and spread out to cool. Transfer to a serving platter or two, and chill. Serve with green sauce.

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Comments

S in Va

@Violet37, I would use a combination of mint and parsley, not the same at all as you know ow, but it should be tasty

LR

The store bought shrimp (13-15) in my area all have salt already added (not sure why since they’re frozen raw) and are incredibly salty, such that I regularly completely omit salt from any dish in which I use them. I usually thaw them under cold running water, press with paper towels, and rinse again before using. As much as I’d love to try the chef’s tip, I can’t imagine adding salt to them.

Dane Henas

That's too bad about the frozen shrimp in your area--you might try an Asian market.

Prakash Nadkarni

Store-bought cooked shrimp is an abomination. It's also a great way to sell water for the price of shrimp (just like the "water added" pork products that Hormel is known for). The shrimp typically have added polyphosphate and bisulfites to help them bulk up and retain water during precooking, and the second cooking (at home) turns them rubbery.

Violet37

Any sub for the cilantro? I know it's a major part of this recipe, but I've got the "soap" gene! Or do I just have to do the usual red sauce?

S in Va

@Violet37, I would use a combination of mint and parsley, not the same at all as you know ow, but it should be tasty

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