The Ultimate Shrimp Cocktail
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.
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)
Method · 20 min
- 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.
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.
