What Goes Well with Shrimp Cocktail for Dinner: The Ultimate Pairing Guide

Appetizer:- Shrimp cocktail with classic cocktail sauce- Lemon wedges and fresh herbsMain Course:- Grilled ribeye steak- Garlic butter asparagus- Parmesan risottoSalad:- Citrus arugula saladBeverages:- Sauvignon Blanc- Cucumber-infused waterDessert:- Light lemon sorbet

Why You’ll Love This Recipe

• APPETIZER OR DINNER. You’ll love how versatile this recipe is. Although shrimp cocktail is traditionally served as an appetizer, this version is filling enough to enjoy as a light dinner. It’s like gazpacho with shrimp.
• LOW CARB. Mexican shrimp cocktail is perfect for anyone who wants to eat light, lower-carb, and higher-protein.
• SO PRETTY! This easy appetizer is a showstopper, especially when served in pretty martini or cocktail glasses.

Here are the main ingredients needed to make Mexican shrimp cocktail. Substitutions and variations are in the section below.

Shrimp. Use medium to large-sized shrimp, 25-30 per pound (often labeled XL). You’ll cut them into three pieces, but buy small shrimp if you prefer to keep them whole. To make things easy, purchase precooked, shelled, and deveined shrimp.

Vegetable juice. This is the base of the sauce, so use a good-quality vegetable juice, like Knudsen brand. If you’re salt-sensitive, choose a lower-sodium vegetable juice and season it to taste.

Ketchup is another key ingredient in the sauce, adding some sweetness. Look for organic or all-natural ketchup without high fructose corn syrup.

Sriracha. It adds some heat and flavors the sauce.

Vegetables. I love to mix up the colors, so I use red onion, orange sweet pepper, fresh yellow corn, and avocado. The rainbow of colors makes this recipe a feast for your eyes.

• Use small-sized shrimp and leave them whole.
• Swap Clamato or plain tomato juice for the vegetable juice. Note that plain tomato juice doesn’t have quite the same flavor as vegetable juice.
• Swap Tabasco or any other hot sauce for the sriracha. Or omit it if you don’t like spicy sauce.
• If you have garden-fresh thin zucchini, dice and use them in place of the cucumber.
• Try this with small cooked bay scallops instead of or in addition to the shrimp.

1. Grill the corn. Let it cool for a few minutes, then cut the cob’s kernels. Chill the kernels while you prep the remainder of the recipe.

2. Make the sauce. Combine the vegetable juice, ketchup, lime juice, and Sriracha sauce in a bowl and mix well.

3. Prep your vegetables. Cut the vegetables into about ½ inch pieces and mince the onion. Cut the shrimp in thirds lengthwise. All of the ingredients should be about the same size so the shrimp cocktail is easy to eat with a spoon.

4. Combine the ingredients. Place the shrimp, sweet peppers, corn, red onion, cucumber, and cilantro in a bowl. Add the sauce and stir to combine. Add the avocado just before serving so it doesn’t brown. Spoon the mixture into small bowls or cocktail glasses.

Make sure all of your ingredients are well-chilled before assembling or chill it for an hour or two before serving (add the avocado when you’re ready to serve). This Mexican shrimp cocktail is best served cold. If you prefer to start with raw instead of precooked shrimp, peel and devein the shrimp first. Then, fill a large pan with 3 cups of water and two teaspoons of salt. Bring the water to a boil, then turn off the heat. Add the shrimp to the hot water, cover the pot, and let it sit for about five minutes or until the shrimp are opaque. Drain the shrimp and chill them in the refrigerator. I don’t usually add extra salt to the cocktail sauce because vegetable juice is often salty enough. Taste the finished shrimp cocktail before adding salt.

What to Serve With Mexican Shrimp Cocktail:

• A bowl of tortilla chips or saltine crackers to scoop up the tomato-y deliciousness.
• Mango habanero salsa for another dipping option.
• Margaritas (of course!) or a cold pitcher of fruited sun tea.
• A flourless dark chocolate torte for dessert. Add a scoop of vanilla ice cream and a drizzle of Kahlua.
• Or keep dessert simple with a batch of no-bake chocolate peanut butter cookies.

You can make this recipe an hour or two before you plan to serve it, but don’t make it too far in advance because the vegetables may not be super crisp. Don’t add the avocado until just before serving because it will brown.

Leftovers are delicious the next day. Keep it refrigerated for up to 24 hours.

The Perfect SHRIMP COCKTAIL Recipe, it’s seriously the BEST | Cóctel de Camarón

FAQ

What to serve along with shrimp cocktail?

Shrimp cocktail is a versatile appetizer that pairs well with a variety of sides. To complement the shrimp’s flavor, consider serving it with classic cocktail sauce, creamy horseradish sauce, or a spicy mango habanero salsa. For sides, you can offer saltine crackers, tortilla chips, or even creamy mashed potatoes.

What do shrimp pair well with for dinner?

• Coleslaw. Creamy and cool, coleslaw is a perfect for any time of year. …
• Grits. This Southern staple is quick and easy to prepare. …
• French Fries. …
• Fresh Vegetables. …
• Rice Pilaf. …
• Build Your Menu Around Gulf Shrimp.

How to eat shrimp cocktail for dinner?

Serve: Spoon the shrimp cocktail into a tall glass, such as a margarita glass or martini glass (or a bowl will work if in a pinch) and garnish with sliced avocado, lime or orange slices, and a few whole shrimp on the rim — if desired. Serve with tons of saltine crackers for dipping.

What cheese goes with shrimp cocktail?

Cream cheese is the most common and popular cheese choice for shrimp cocktail, often used as a base for dips or spreads.