Cocktail Shrimp Salad Recipes

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ROASTED SHRIMP COCKTAIL SALAD



Roasted Shrimp Cocktail Salad image

Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
1 bunch of thin asparagus, trimmed
1/4 plus 1/3 cup ketchup
3 tablespoons prepared horseradish, drained
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
1/4 cup chopped fresh flat-leaf parsley
1 large head iceberg lettuce, cut into 4 wedges

Steps:

  • Preheat the broiler to high with a rack set 3-inches from the heat source.
  • Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
  • Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
  • Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

SHRIMP SALAD COCKTAILS



Shrimp Salad Cocktails image

This appetizer looks elegant and beautiful in a stemmed glass...and it tastes even better. For a special touch, garnish each glass with an extra shrimp. -Sue Sonnenberg, Napoleon, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 cups mayonnaise
1/4 cup ketchup
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 pounds peeled and deveined cooked large shrimp
2 celery ribs, finely chopped
3 tablespoons minced fresh tarragon or 3 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded romaine
2 cups seedless red and/or green grapes, halved
6 plum tomatoes, seeded and finely chopped
1/2 cup chopped peeled mango or papaya
Minced chives or parsley

Steps:

  • In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat., Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 580 calories, Fat 46g fat (6g saturated fat), Cholesterol 192mg cholesterol, Sodium 670mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein.

SHRIMP COCKTAIL SALAD



Shrimp Cocktail Salad image

Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1/3 cup mayonnaise
3 tablespoons seafood cocktail sauce
3/4 lb. frozen shelled deveined cooked bay shrimp, thawed
1 cup coarsely chopped celery
3 tablespoons coarsely chopped dill pickle
6 cups shredded leaf lettuce

Steps:

  • In small bowl, combine mayonnaise and cocktail sauce; blend well.
  • In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
  • To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g

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