Shrimp cocktail salad is a chic and always appropriate holiday appetizer. This dish will undoubtedly add sophistication to any menu. Cocktails can be either with alcohol or in a salad version - it all depends on the imagination of the cook. Serving such cocktails is always very impressive, because shrimp perfectly decorate any dish.
You can prepare such a salad cocktail from absolutely different ingredients, adding various sauces, juices or drinks to them. Shrimp goes well with many foods, including fruits. Mango, pineapple, oranges and grapes are not uncommon in such a dish. Also, greenery is very important, because it gives not only contrast, but also a refreshing note.
Particular attention should be paid to the presentation. The dish can be decorated with herbs, sesame seeds, fruits and citrus slices. Nuts and brightly colored vegetables are no exception. An obligatory attribute of decoration is, of course, shrimp.
For a more impressive presentation, it is best to fry these shrimp along with herbs before decorating the dish - they will be brighter, golden and very aromatic.
How to make shrimp cocktail salad - 15 varieties
An incredibly tasty and aromatic mango salad will put you in a tropical mood and give you an unforgettable range of taste sensations!
Ingredients:
- Shrimp - 250 g
- Lime - 1 pc.
- Parsley - bunch
- Chili - 1 pc.
- Avocado - 1 pc.
- Onion - 1 pc.
- Mango - 1 pc.
- Vegetable oil - to taste.
Preparation:
Dice the peeled avocado. Sprinkle with lime juice.
A simple trick like citrus juice will help your avocado maintain its beautiful color.
Peel and chop the mango.
Chop the chili and onion into small pieces.
Chop the parsley.
Peel the prepared shrimp.
Mix all ingredients and add oil. Divide the dish into glasses.
Decorate the dish.
Spicy, and at the same time tender, salad with tomatoes and olives - Italian motifs in your kitchen.
Ingredients:
- Olives - 100 g
- Chopped cilantro - 35 g
- Peeled shrimp - 700 g
- Serrano chile - 1 piece
- White onion - 100 g
- Lime juice - 25 ml.
- Olive oil - 4 tbsp.
- Lime zest - 1 tsp.
- Plum tomatoes - 200 g
- Garlic - 1 clove
Ingredients:
Fry shrimp in hot oil. Add lime zest and juice, chopped chili and onion while frying.
Chop olives, cilantro and tomatoes.
Mix all ingredients. Place in martini glasses and garnish.
Exotic salad for a sophisticated buffet.
Ingredients:
- Cucumber - 1 pc.
- Shrimp - 100 g
- Celery stalk - 1 pc.
- Lettuce - bunch
- Thin onion - to taste
- Fresh pineapple - 1 pc.
- Ketchup - to taste
- Cayenne pepper - 2 pcs.
- Mayonnaise - to taste
- Garlic - 1 clove
Preparation:
Finely chop the lettuce leaves.
Chop celery and cucumber into small cubes.
Finely chop a clove of garlic.
Peel and chop the pineapple.
Mix 3 tbsp. mayonnaise along with 1/2 spoon of ketchup. Mix the dressing thoroughly and adjust to taste with pepper and salt. Add crushed cayenne pepper.
Mix all ingredients except pineapple and shrimp.
Pour the mixture into prepared glasses. Pour over the sauce.
Then add pineapples and boiled shrimp. Pour the sauce over the cocktail and garnish with a thin onion.
An unusual, spicy and very piquant cocktail salad for your table!
Ingredients:
- Lime - 1 pc.
- Mayonnaise 2 tbsp.
- Tabasco sauce 1/4 tsp.
- Tiger prawns - 225 g
- Ketchup 1 tbsp.
- Chili pepper - 1 g
- Yogurt 2 tbsp.
- Worcestershire sauce 2 tsp.
- Green salad - 2 pcs.
- Honey 1/2 tsp.
- Avocado - 1 pc.
Preparation:
Mix Tabasco, Worcestershire sauce, honey, yogurt, ketchup, lime juice and mayonnaise.
Fry the shrimp.
Divide the salad among bowls.
Peel and cut the avocado fruit. Place on salad and pour sauce over it.
Then cover the salad with shrimp and decorate.
Very tasty and tender salad with cherry tomatoes and caramelized shrimp.
Ingredients:
- Garlic - 1 clove
- Avocado - 1 pc.
- Curd cheese - 100 g
- Teriyaki sauce - 1.5 tbsp.
- Cherry tomatoes - 100 g
- Red onion - 1 pc.
- Sour cream - 1 tbsp.
- Lemon - 1 pc.
- Shrimp - 150 g
- Parsley - bunch
Preparation:
Fry shrimp along with chopped garlic.
Add teriyaki to crispy shrimp.
Dice cherry tomatoes, onion and avocado. Sprinkle the salad with lemon juice.
Chop the parsley.
Chop the dill and mix with cottage cheese and sour cream.
Place the dill cream on the bottom of the glass. Then add the salad. Garnish with caramelized shrimp.
A very light and tasty salad with original sauce is perfect for a ceremonial serving.
Ingredients:
- Fennel - 2 pcs.
- Chopped cilantro - 6 tbsp.
- White cabbage - 1/2 pcs.
- Pink grapefruits - 2 pcs.
- Garlic - 2 cloves
- Lime - 1 pc.
- Mayonnaise - 275 g
- Shrimp - 200 g
- Lime juice - 2 tbsp.
- Apricot jam - 2 tsp.
- Chili - 1 pc.
- Lettuce - 2 pcs.
Preparation:
Grind the cilantro in a blender along with lime juice, garlic, mayonnaise, chili and jam.
Peel the shrimp and mix with the prepared sauce.
Separate the grapefruit. Chop cabbage, fennel and lettuce.
Place the vegetable mixture into the bowl. Place shrimp and grapefruit on top.
Garnish the dish with lime.
A spicy and very refreshing cocktail salad originally from Mexico complements any main course.
Ingredients:
- Tabasco - to taste
- Avocado - 1 pc.
- Red onion - 100 g
- Lime - 1 pc.
- Cucumber - 200 g
- Vegetable juice - glass
- Cilantro - to taste
- Shrimp - 350 g
Preparation:
Finely chop the cucumber.
Peel and chop the avocado.
Chop cilantro and red onion.
Pour juice over all ingredients, add 1/2 tsp lime juice.
Slice the lime into wedges to add to the cocktail.
Cool the cocktail salad in the refrigerator and then serve in glasses.
Serve with lime and hot sauce.
A delicate salad with horseradish is perfect as an appetizer for fish dishes or duck.
Ingredients:
- Ketchup - 2 tbsp.
- Brandy - 1 tbsp.
- Boiled shrimp - 300 g
- Cayenne pepper - 5 g
- Lemon - 1/2 pcs.
- Lettuce - 2 pcs.
- Cream - 1/2 cup
- Horseradish - 1 tsp.
- Cucumber - 1 pc.
- Chopped parsley - 10 g
Preparation:
Marinate shrimp in lemon juice.
Mix pepper, brandy, ketchup and horseradish.
Place lettuce and cucumber slices in glasses and cover them with shrimp.
Pour the sauce over the dish and garnish with lemon and parsley.
Fragrant, tasty and completely unforgettable salad with a spicy sauce!
Ingredients:
- Mayonnaise - 100 g
- Wine vinegar - 1 tsp.
- Salad - bunch
- Ketchup - 1 tbsp.
- Shrimp - 150 g
- Brandy - 10 ml.
- Cucumber - 1 pc.
- Tabasco - 2 g
- Avocado - 1 pc.
Preparation:
Chop the salad into pieces. Place in a glass.
Peel the cucumber and chop it.
A peeled cucumber will make the salad much more tender, so it is recommended that you remove the skin from it.
Place on salad.
Peel the avocado and spoon onto the cucumbers.
Place the boiled shrimp in a heap on the avocado.
Prepare a sauce from Tabasco, mayonnaise, brandy, vinegar and ketchup.
Pour the prepared sauce over the shrimp.
Dip a lime wedge into the paprika and garnish the salad.
This cocktail salad will be an excellent complement to fish dishes and is suitable as an appetizer for any holiday feast.
Ingredients:
- King prawns - 200 g
- Cherry - 150 g
- Sugar - 1 tsp.
- Lemon - 1 pc.
- Green onions - 40 g
- Lettuce - 60 g
- Ketchup - 3 tbsp.
- Yogurt - 150 g
- Ground chili pepper - 5 g
Preparation:
Mix shrimp with chopped onions and cherry tomatoes.
Place lettuce leaves in bowls. Place vegetables and shrimp on top.
Mix ketchup with yogurt, chili, lemon juice and sugar.
Pour over the sauce and garnish the cocktail.
Vegetable salad-cocktail "Vitamin"
This cocktail from French cuisine will perfectly highlight the taste of cold cuts or poultry.
Ingredients:
- Apple - 2 pcs.
- Mayonnaise - 3 tbsp.
- Carrots - 1 pc.
- Shrimp - 250 g
- Parsley - 2 sprigs
- Cucumber - 1 pc.
Preparation:
Peel the shrimp and boil in lightly salted water.
Peel the apple and chop into pieces.
To preserve the color of apples, sprinkle them with lemon juice or apple cider vinegar.
Grate carrots and cucumber.
Lay the salad in bowls: cucumber, carrot, apple. Grease each of them with mayonnaise.
Place chilled shrimp and parsley on top.
A very tasty and extraordinary shrimp cocktail is perfect for a romantic dinner or themed evenings.
Ingredients:
- Tomato juice - 1.5 cups
- Avocado 1 piece
- Ketchup - 1/4 cup
- Lime juice 1/4 tbsp.
- Cilantro - 20 g
- Tabasco sauce - 1 tsp.
- Crab meat 250 g
- Onion - 120 g
- Boiled shrimp - 125 g
Preparation:
Chop avocado, onion and cilantro.
Squeeze the juice from the lime.
Mix pieces of crab, boiled shrimp, vegetables, herbs and spices. Place into glasses. Pour in tomato juice.
Salad "Pearl"
A delicate salad with vegetables in the form of a cocktail is perfect for a light diet dinner.
Ingredients:
- Dill - bunch
- Sweet pepper - 1 pc.
- Boiled shrimp - 100 g
- Cherry - 5 pcs.
- Apple cider vinegar - 1 tsp.
- Cheese - 100 g
- Olive oil - 2 tbsp.
- Cucumber - 1 pc.
Preparation:
Chop the cucumber into strips.
Chop the pepper into the same strips.
Cut the cheese into cubes.
Chop the dill.
Mix all ingredients.
Season with vinegar and oil.
Place in containers and serve.
Very tasty and satisfying for a nutritious and vitamin-rich dinner.
Ingredients:
- Peeled shrimp - 300 g
- Onion - 1 pc.
- Parsley - to taste
- Butter - 50 g
- Dill - 40 g
- Champignons - 200 g
- Mayonnaise - 100 g
Preparation:
Fry mushrooms, shrimp and onions in oil.
Chop the greens.
Mix ingredients and add sauce.
A very hearty and tasty salad is perfect for a hearty dinner.
Ingredients:
- Shrimp - 300 g
- Eggs - 4 pcs.
- Tomatoes - 2 pcs.
- Canned beans - 200 g
- Onion - 1 piece
- Tabasco - to taste
- Olive oil - 3 tbsp.
- Ketchup - 6 tbsp.
- Salad - bunch
- Mayonnaise - 6 tbsp.
- Lemon - 1 pc.
Preparation:
Rinse the shrimp, peel and drizzle with oil. Place in the oven at 200 degrees.
Cut onions, eggs and tomatoes into slices.
Place all ingredients in bowls. Add ketchup, Tabasco, mayonnaise and lemon juice sauce.
Cool and serve.
The taste of the finished dish becomes more refined if served with sauce. It not only stimulates the appetite, but also improves stomach function. Meat, poultry, vegetables or regular rice with sauce take on a completely different taste and aroma. They allow you to experience completely new taste sensations. Cocktail sauce is traditionally served with seafood, and shrimp in particular. The recipe for its preparation is presented in our article.
Delicious sauce for seafood
One of the most popular dishes among residents of Mediterranean countries is shrimp. The vitamins and minerals they contain provide them with a beautiful appearance, excellent health and longevity. Another good thing about shrimp is that they can be cooked very quickly. They are served to the table in different ways. In this case, preference should be given to simple dishes. The taste of shrimp is already rich and does not require additional ingredients. The exception is special cocktail sauce.
When preparing it, you must adhere to a number of recommendations:
- The shrimp sauce should be prepared immediately before serving. When fresh, it turns out especially tasty.
- The cocktail sauce will become richer if you add herbs, lime or lemon, spices and herbs. Additional ingredients are not mandatory, but they will dilute the traditional taste with new gastronomic shades.
- Do not pour sauce over shrimp. It is better to serve it separately in a gravy boat, and dip the seafood into it while eating.
Sauce ingredients
There are at least several dozen seafood recipes. However, as well as options for preparing sauces for them. Many of them can be easily repeated at home.
Many restaurants offer shrimp cocktail sauce made from the following ingredients:
- ketchup - 125 g;
- lemon juice - 2 tbsp. l.;
- horseradish - 2 tsp. (no slide).
The number of products indicated above is conditional. For spicy lovers, we recommend adding more horseradish to the sauce. By experimenting with the ingredients, you can get a completely new taste.
Step-by-step preparation
When cooked properly, not soggy or overcooked, the shrimp taste great, but the sauce makes it absolutely delicious. This dish is ideal as an appetizer for a holiday table.
The cocktail sauce recipe is simple and consists of the following procedure:
- Place 125 g of ketchup in a small deep bowl. You can also choose high-quality tomato sauce from a trusted brand.
- Squeeze the juice from the lemon and add it to the ketchup.
- Add a teaspoon of horseradish. Stir the sauce and taste. If desired, you can add a little more horseradish. Then the sauce will taste more spicy.
Shrimp cocktail sauce
It tastes so versatile that it goes well with any seafood, including fish. To make this chef's cocktail sauce, you'll need an immersion blender and a tall mixing glass. The ingredients should also be prepared in advance so that they have time to warm up to room temperature.
The whole process can be represented step by step as follows:
- In a tall glass, combine the yolk of 1 egg, table mustard and apple cider vinegar (1 tsp). Add salt and pepper to taste.
- Gradually pour in refined vegetable oil (200 ml) and without ceasing to work with the blender, bring the mass to a thick consistency.
- Add another spoonful of apple cider vinegar, cognac (1 tsp), Tabasco sauce (5 tbsp) and ketchup (1 tbsp). Stir the sauce and adjust its taste to your liking.
- At the same time, boil the shrimp. To do this, boil 1 liter of water in a saucepan on the stove, dissolve a tablespoon of salt in it, add seafood and cook until the liquid boils again. Turn off the stove and leave the shrimp in boiling water for another 2 minutes, then transfer them to a bowl with ice.
- Pour the sauce into a gravy boat. Place shrimp on top and stir. Leave a few pieces to decorate the sauce.
Shrimp in batter like McDonald's
Of course, the sauce can also be served with boiled seafood. But it will turn out much tastier if you fry the shrimp in batter. Crispy golden breading and juicy meat inside - even opponents of fast food will not refuse such a snack. This dish is not cheap at a well-known fast food restaurant chain. But it can be quite easily prepared at home along with the cocktail sauce with which battered shrimp are served at McDonald's.
The detailed cooking recipe consists of just a few steps:
- Thaw king or tiger prawns (10-15 pieces) at room temperature.
- Remove thawed seafood from the head, shell, intestines, and tail.
- Prepare the batter. To do this, in a deep small bowl, mix flour (2 tbsp) with ground ginger and salt (¼ tsp each), adding a little soda on the tip of a knife. Mix dry ingredients.
- Gradually pour water (80 ml) into the flour mixture. You should get a homogeneous creamy mass. If desired, you can add a spoonful of sesame seeds to make the batter even crispier.
- Using a skewer or toothpick, dip each shrimp into the batter and then place in vegetable oil heated in a deep fryer or frying pan. Fry seafood until golden brown for 2-3 minutes. Then place them on a paper towel to remove excess fat.
Shrimp sauce from McDonald's
This original sauce is used to season salads and other dishes in American cuisine. It is also served with shrimp in the McDonald's restaurant chain. It has a piquant taste and appetizing appearance, which is achieved by adding various ingredients to it.
The recipe for shrimp cocktail sauce is as follows:
- Combine ingredients such as ketchup (2 tbsp), homemade mayonnaise (100 g), mustard (1 tsp), a little chili, Tabasco or Worcestershire sauce, a teaspoon of lemon juice or vinegar in a deep container. Mix.
- Next, you need to chop with a knife or grind in a blender until smooth, such products as red and green bell peppers, fresh and pickled cucumbers, onions, olives and herbs.
- Combine the two parts of the sauce together, add salt and mix.
Pour a lot of water into a large saucepan, add parsley tied with string and crushed but unpeeled garlic cloves. Bring to a boil, add heavy salt (the water should taste like the salty sea), add the shrimp and cook over low heat until the shrimp turn pink, 5–7 minutes.
Remove the shrimp, cool slightly and remove the shells, remove the black intestinal vein on the back.
For the dressing, zest 1 orange and half a lemon and chop. Squeeze juice from 1 orange and lemon. Mix ketchup, horseradish, citrus zest and orange juice. Season with Tabasco to taste.
Cut the avocado in half lengthwise around the pit, separate the halves by turning them around the axis in opposite directions. Remove the pit by hitting it with the bottom of the knife blade so that it goes into the pit a few millimeters (then it will come out easily). Peel the avocado and cut the flesh into small cubes. Immediately pour lemon juice over the pulp to prevent it from darkening.
Using a sharp knife, cut the peel off the remaining orange so that the pulp is visible. Cut the “fillet” into slices. Cut each fillet in half. Chop the onion very finely. Combine avocado, orange fillet, onion, shrimp and dressing. Season with salt and pepper if necessary.
Shrimp cocktail is a dish that falls into the category of being more beautiful than tasty. More precisely, it also tastes wonderful (more than half of it is shrimp, it wouldn’t be tasty), but still it’s more of a way to effectively serve shrimp, and the chef’s merit in his good taste is not due to Mother Nature for the shrimp. This is probably why shrimp cocktail is so popular in bars: firstly, a transparent glass with pink tails hanging from it looks much more beautiful than just a dish of boiled shrimp. Secondly, the shrimp arrive at the client’s table in already peeled form, which means the client will not get his hands dirty and will not clog the ashtray with shrimp heads. Thirdly, as noted above, it is almost impossible to cook it tastelessly, especially if you cook it from boiled-frozen shrimp, which just need to be peeled. Well, fourthly (but this is probably most relevant for bars), thanks to the beautiful presentation, for a heel of shrimp on a handful of Chinese cabbage, you can ask the price of a whole dish of uncleaned arthropod seafood.
All these advantages remain relevant even if you are not a bar owner, but just want to make shrimp cocktail at home. I wouldn’t recommend it for a simple dinner, it’s too much hassle, it’s better to just let your soul go with a dish of shrimp; but for a party it is very convenient. There will be no mountains of shrimp peels on the table, guests will elegantly eat shrimp with small silver forks and will not demand warm water with lemon after dinner to wash their hands from the persistent shrimp smell. Well, the cat will say a special thank you for the fact that the delicious shrimp heads will remain in the kitchen, within her reach, for the duration of the party.
SALAD
300 g of peeled shrimp (I don’t want to scare anyone, but unpeeled boiled frozen shrimp will be about one and a half, if not two kilograms), 1 small bunch of green salad (we only need 6 beautiful leaves and another 6 smaller and flatter leaves), 300 g Chinese cabbage, 1 avocado, 1 lime or lemon
REFUELING
3 tbsp mayonnaise, 2 tbsp tomato sauce, a pinch of powdered sugar, lemon juice
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Since we agreed that the main thing in shrimp cocktail is beauty, we will place the main emphasis on the killer external effect. It starts not even with food, but with dishes. The ideal glass for a shrimp cocktail is made of smooth glass, without patterns, edges, and especially with flowers, birds, cherries painted on it; the cocktail is, after all, an adult dish. The glass should be large enough, 250-300 ml; 150 ml wine glasses are not suitable. It would be nice if the glass was wide, it would be easier to put the salad into it, and it would be more convenient to eat it later.
Now the edible component of beauty. The first layer in the glasses is lettuce leaves, the most beautiful ones that were found in the bunch. The photo shows an ordinary green leaf salad, but you can use anything with large beautiful leaves, even Iceberg, even Lolo Rossa. All the same, no one will even try to eat these leaves from the cocktail: the guests are not so hungry as to be tempted by a huge leaf of greenery, which is basically impossible to eat beautifully.
The second layer is a filler in the form of thinly sliced Chinese cabbage. Regular cabbage won’t work; it’s a little rough and doesn’t look so airy in a beautiful glass. You can replace Chinese cabbage with any other light vegetable: daikon, cucumbers, and at least even cut lettuce leaves that were not selected for beauty. You can take the mixture in any proportions: cucumbers + lettuce + Chinese cabbage. This doesn’t really matter, this layer just plays the role of a beautiful background for the shrimp (well, and filler: if it’s not there, you’ll need 4 times more shrimp; or you’ll have to take glasses for liqueur instead of cocktail glasses). Cabbage, chopped and placed in a glass, can be lightly sprinkled with salt on top.
Now the lime: half of it will be used to extract juice from it to pour over the avocado and add acid to the sauce; and the other half will serve purely decorative purposes, and will be placed on the edge of the glass. It doesn’t matter in what form it will hang there (a circle, a segment or a slice), let it be dictated solely by your aesthetic preferences.
The next layer of the cocktail is avocado. Cleaning it is discussed in detail, and we now proceed from the fact that the cleaned halves are already lying in front of us on the cutting board. And all we can do is cut them as beautifully as possible. Well, avocado actually looks beautiful when cut, so this is not a difficult task. After the fruit is cut, pour lime juice and salt over it. You can also sprinkle with black pepper and even a little garlic. Place the avocado on the Chinese cabbage bed. By the way, you can add salt and pepper after the avocado is placed in the glasses; but you definitely need to pour the juice on the board in order to mix it well - if the juice doesn’t get on some pieces, they will darken quite quickly and the salad will not look so elegant.
For the next layer we will need sauce. It is made quickly and simply: mix everything, taste, if it is too sweet, add lime or lemon juice, if too sour, add powdered sugar. The sauce turns out a beautiful salmon color (but only if you choose a nice, good tomato sauce), which perfectly sets off both the avocado greens and the pink shrimp.
Well, we finally got to the shrimp themselves. Most likely, you have the most common pink boiled-frozen shrimp in our region - for a shrimp cocktail this is by no means a drawback, it makes the cocktail very tasty and beautiful. The larger the shrimp, the more luxurious the cocktail looks; the most beautiful, naturally, of the huge orange royal ones. But the small pink ones taste just as good.
How to cook them? But no way, they are already ready, cooked and even salted. So no need to cook them a second time! It’s okay if you are going to spend a football evening with a dish of hot shrimp and a glass of cold beer - here you can somehow justify the secondary cooking of an already boiled product, rather than gnawing on cold shrimp with beer. But now we are preparing a salad, which should be cold. So, are we going to cook the shrimp just so that they lose the remaining juices, and then wait until they cool down? So don’t create entities, just defrost this ready-to-eat delicacy (you can just let it thaw at room temperature, you can throw it in the microwave at low power for a couple of minutes or in a frying pan - bring it to a slightly warm state, and not to a boil! ) and remove the inedible head and shell.
If, contrary to usual, you have to prepare a cocktail from freshly frozen, or even more so fresh, shrimp, defrosting alone will not do. So, in addition to cleaning, you also have to fry or boil the shrimp - but this is very fast, they cook almost instantly, a couple of minutes of boiling and the shrimp are already pink and ready. You can clean them before or after cooking. Well, the easiest option is to buy ready-made peeled shrimp in brine.
So, no matter what kind of shrimp fate sends you, in the cocktail they should be a) peeled and headless b) boiled or fried c) chilled. After the shrimp are placed on the sauce, the cocktail can and should be served. If you want, in addition to a wedge of lime, you can place a shrimp on the edge of the glass (this is how the cocktail is decorated in 4 cases out of 5), but we stopped doing this after my husband shared associations: “when I see a shrimp hanging from the edge of the glass, it seems that she is trying to escape from this glass.”
| 27.11.2010 |
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