Hey seafood lovers! Today I’m super excited to share my favorite ways to serve cold shrimp. As someone who’s hosted countless dinner parties I’ve learned that cold shrimp is like a blank canvas – it’s all about what you pair it with! Let me walk you through some amazing combinations that’ll make your cold shrimp the star of any gathering.
Classic Sauce Pairings: The Foundation of Flavor
Must-Try Dipping Sauces
-
Traditional Cocktail Sauce
- Blend of ketchup and horseradish
- Add Worcestershire sauce for depth
- Squeeze of fresh lemon juice
- Optional: dash of hot sauce for heat
-
Zesty Remoulade
- Mayonnaise base
- Creole mustard
- Minced celery and green onions
- Paprika and herbs
-
Lemon-Garlic Aioli
- Fresh garlic
- Lemon zest and juice
- High-quality mayonnaise
- Fresh herbs (I love adding dill!)
Fresh and Crispy Sides
Refreshing Salads
-
Citrus Salad Combo
- Mixed citrus segments
- Fresh avocado
- Light vinaigrette
- Mint leaves
-
Cucumber Delights
- Thinly sliced cucumbers
- Rice vinegar dressing
- Fresh dill
- Red onion slivers
-
Watermelon & Feta Mix
- Cubed watermelon
- Crumbled feta
- Fresh mint
- Balsamic drizzle
Potato-Based Sides
- Classic potato salad
- Chili roasted potatoes
- Scalloped potatoes (great for fancy dinners!)
Bread and Grain Accompaniments
Bread Options
- Crusty baguette slices
- Garlic bread
- Cornbread variations:
- Classic cornbread
- Cornbread hush puppies
- Cornbread muffins
Grain-Based Sides
- Light pasta salad with vinaigrette
- Quinoa with roasted vegetables
- Rice pilaf with herbs
Perfect Wine Pairings
Best wines to serve with cold shrimp:
- Sauvignon Blanc
- Pinot Grigio
- Albariño
- Light Rosé
Creative Serving Ideas
Party Presentation Tips
-
Ice Bed Display
- Use crushed ice
- Add lemon wedges
- Garnish with fresh herbs
-
Individual Portions
- Cocktail glasses
- Small plates
- Skewer presentations
Garnish Game-Changers
- Fresh dill sprigs
- Lemon wedges
- Capers
- Microgreens
- Edible flowers (for fancy occasions!)
Pro Tips from My Kitchen
- Plan about 4-6 shrimp per person for appetizers
- Double that amount (8-12) if serving as main course
- Always have extra sauce options
- Keep everything well-chilled
Common Questions I Get Asked
Q: Can I prepare cold shrimp ahead?
A: Yup! Make it up to 24 hours ahead, but keep it properly refrigerated.
Q: What about frozen shrimp?
A: Totally fine! Just thaw completely and pat dry before serving.
Q: How long can it sit out?
A: No more than 2 hours at room temp – safety first!
Final Thoughts
When it comes to serving cold shrimp, the possibilities are endless! I love mixing and matching different combinations depending on the occasion. Whether you’re hosting a fancy dinner party or just want a nice appetizer for family dinner, these pairings will definitely elevate your cold shrimp game.
Remember, the key is keeping everything fresh and chilled. And don’t be afraid to experiment with different combinations – sometimes the unexpected pairings turn out to be the best ones!
Would you like me to explain or break down anything specific about these pairings?
How to assemble this Chilled Shrimp Appetizer
One of my favorite tips for serving this Chilled Shrimp Appetizer is to serve it on a cold platter or a festive ice block.
Start by spreading Yogurt Dill Dressing onto the chilled plate. Next, arrange cucumber slices on one side and the cold, poached shrimp on the left. Top with a generous amount of fresh dill leaves and capers, and garnish with lemon wedges.
There is nothing better than a make-ahead appetizer, and this is the perfect one! Once this Chilled Shrimp Appetizer is assembled, cover it tightly and place it in the refrigerator until you’re ready to serve.
Tzatziki works perfectly with this recipe. My Whipped Feta and Yogurt Dip is also a delicious option!
Yes! Smoked salmon, cooked lobster, or cooked crab meat is terrific. Try a mix for an impressive platter for entertaining.
This is perfect for Easter, brunch, and the Holidays, as it is perfect with cocktails like a Martini or glass of Champagne or wine.
If you tried this recipe, please help other readers by commenting below and sharing some stars! We appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
- 1 braiser or shallow pan
- 1 Platter chilled
- 1 pound of extra large or jumbo shrimp 13-16 count, deveined and poached or cooked cleaned shrimp.
- 1 whole fresh lemon: half of fresh lemon sliced + the second half cut into wedges
- 5 peppercorns
- 1 dried bay leaf
- 1 medium English cucumber thickly sliced
- Fresh dill leaves about 1/4 cup
- 2 tablespoons drained capers
- 1 recipe Yogurt Dill Dressing dressing
- If you are using cooked shrimp, skip this step.
- First, prepare an ice bath for the cooked shrimp.
- Next, fill a braiser with enough water to cover the shrimp.
- Add fresh lemon slices, whole peppercorns, a pinch of salt, and a bay leaf to the braiser.
- Bring to a low simmer; add shrimp and poach for 5-6 minutes.
- Immediately remove the cooked shrimp and place it in the ice bath so the shrimp stops cooking.
- Once the shrimp are completely cooled, remove from the ice bath, pat dry and set aside.
- Start by spreading Dressing or Tzatziki onto the chilled plate.
- Next, arrange cucumber slices on one side and the cold, poached shrimp on the other.
- Top with a generous amount of fresh dill leaves and capers, and garnish with lemon wedges.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
My favorite way to poach shrimp
If you are poaching shrimp, prepare an ice bath for the cooked shrimp. I use a simple method of poaching seafood: a braiser filled with enough water to cover the shrimp and some aromatics. I add water, fresh lemon slices, whole peppercorns, a pinch of salt, and a bay leaf to the braiser. Bring to a low simmer; add shrimp and poach for 5-6 minutes for colossal-size shrimp. Immediately remove the cooked shrimp and place it in the ice bath so the shrimp stops cooking. Once the shrimp are completely cooled, remove them from the ice bath, pat dry them, and set aside.
Poaching defrosted seafood is fast and perfect for warm day meals like my Easy Chilled Poached Salmon Salad or Salmon Caper Orzo Salad.
This gorgeous and fresh platter comes together in 30 minutes or less. I like to chill it before serving, so you can add another 30 minutes to the total time.
- 1 pound of extra large, jumbo, or colossal shrimp (13-16 count), peeled, deveined, poached, or cooked cleaned shrimp.
- 1 whole fresh lemon: half of fresh lemon, sliced + the second half cut into wedges
- 5 peppercorns
- 1 dried bay leaf
- English cucumber, thickly sliced
- Fresh dill leaves, about 1/4 cup
- 2 tablespoons drained capers
- 1 recipe of Yogurt Dill Dressing