Shrimp Cocktail Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in the refrigerator or under cold running water. Rinse shrimp and pat dry with paper towels. Remove tails if desired.

Slice aromatics

Finely dice the red onion and mince the jalapeño (remove seeds for milder heat). Chop cilantro and set aside.

Marinate shrimp (ceviche-style)

In a nonreactive bowl, combine 1 cup fresh lime juice, 1/4 cup lemon juice and 2 tablespoons orange juice with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Add the shrimp, ensuring they are submerged. Cover and refrigerate for 20–30 minutes, stirring once midway to ensure even 'cooking'—shrimp should become opaque and firm. Note: Traditional ceviche uses raw shrimp cured in citrus; if you prefer cooked shrimp, boil 2–3 minutes until just opaque, then cool before proceeding.

Finish shrimp mix

Once shrimp are opaque, drain about half the marinade (leave some to keep the shrimp moist). Gently fold in the chopped cilantro, diced red onion and minced jalapeño. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed. Keep chilled until assembly.

Combine 3/4 cup ketchup and 2 tablespoons prepared horseradish in a bowl. Add 1 tablespoon fresh lime juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and taste; adjust horseradish or hot sauce for more heat. Chill in refrigerator for at least 10 minutes to let flavors meld.

Prepare avocados: halve, pit and slice each avocado. Fan the slices slightly in serving bowls or on plates to create a nest for the shrimp.

Portion shrimp: Spoon the citrus-marinated shrimp over the avocado slices, distributing evenly for 4 servings (about 1/4 lb shrimp per person).

Add cocktail sauce: Place 1–2 tablespoons of chilled cocktail sauce alongside or on top of the shrimp for each portion, or serve the sauce in a small ramekin on the side for dipping.

Garnish & finish: Sprinkle microgreens or cilantro sprigs over each portion, add a light crack of black pepper if desired, and serve with lime wedges. Keep chilled and serve immediately.