Shrimp Cocktail Recipe

Cook shrimp

Bring 4 cups of stock to a gentle simmer in a medium saucepan. Add 1 tablespoon olive oil and 1 teaspoon Worcestershire sauce. Add the shrimp and simmer until just cooked through, about 2–3 minutes for medium shrimp. Do not overcook. Remove shrimp with a slotted spoon and transfer to an ice bath (or a bowl of cold water) to stop cooking if serving cold. Reserve 1 cup of the cooking liquid; strain if needed and set aside.

If using octopus or scallops: if precooked, cut into bite-size pieces and fold in at the end of assembly. If raw scallops are used, sear 1–2 minutes per side in a hot skillet with 1 tsp oil until opaque and add as directed.

While shrimp cooks, dice the avocado, tomato, and cucumber into uniform small pieces. Finely dice the red onion and mince the jalapeño (remove seeds for less heat). Chop the cilantro and place all vegetables in a large bowl to combine.

Immediately toss the diced avocado with 1 tablespoon lime juice and a pinch of salt to slow browning. Set aside.

In a large mixing bowl, combine the reserved 1 cup cooking liquid (warm or cooled, depending on serving temperature) with the tomato juice, remaining 2 tablespoons lime juice, 2 tablespoons vodka or wine (if using), 1 teaspoon hot sauce, 1/2 teaspoon sugar, 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Whisk to dissolve sugar and salt.

Taste and adjust seasoning: add more lime, hot sauce, or salt to preference. For a smoother, slightly thicker texture, blend 1/2 cup of the tomato juice with 1/4 cup cucumber in a blender and fold into the bowl (optional).

Add the diced vegetables (tomato, cucumber, red onion, jalapeño) and half the cilantro to the broth mixture and stir to combine. Refrigerate 20–30 minutes if serving cold to allow flavors to meld; if serving warm, keep broth gently warm but not boiling.

Fold the cooked shrimp (and optional octopus/scallops) and the diced avocado into the broth and vegetable mixture just before serving so avocado stays creamy. Stir gently to coat shrimp without crushing avocado.

Adjust final seasoning with additional salt, pepper, lime juice, or hot sauce to taste. Garnish with remaining cilantro and serve with lime wedges. Serve warm, chilled, or at room temperature. If chilling, serve within 2 hours for best avocado texture.