Avocado Shrimp Cocktails in a Jar

Name: Avocado Shrimp Cocktails in a Jar
Total time: 20 min
Yield: 6
Ingredients: 1 pound medium cooked shrimp; 1 pint cherry or grape tomatoes, halved; 2 stalks celery, chopped; 1 small red bell pepper, chopped; 1 avocado, diced; 1 tablespoon capers; 2 tablespoons fresh basil, chiffonade cut; 3 tablespoons fresh lemon juice; 1 tablespoon horseradish; 1½ tablespoons catsup; 1 tablespoon Worcestershire sauce; 3 tablespoons tomato juice; 1 teaspoon dried oregano; Salt to taste; Black pepper to taste; 2 tablespoons olive oil; 1 cup baby romaine lettuce, very thinly sliced

Recipe GLPRa604ee2e809fb6

Rate this recipe

Appetizer

20 min

213 cal

Servings: 6

SNAP eligible

Colorful, refreshing shrimp and avocado cocktails layered in jars with a zesty lemon-horseradish sauce and fresh herbs. This elegant chilled appetizer or light main course features tender cooked shrimp, crisp vegetables, and creamy avocado tossed together in a tangy Worcestershire-tomato dressing.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound medium cooked shrimp

1 pint cherry or grape tomatoes, halved

2 stalks celery, chopped

1 small red bell pepper, chopped

1 avocado, diced

1 tablespoon capers

2 tablespoons fresh basil, chiffonade cut

3 tablespoons fresh lemon juice

1 tablespoon horseradish

1½ tablespoons catsup

1 tablespoon Worcestershire sauce

3 tablespoons tomato juice

1 teaspoon dried oregano

Salt to taste

Black pepper to taste

2 tablespoons olive oil

1 cup baby romaine lettuce, very thinly sliced

Directions

In a small bowl, whisk together the lemon juice, horseradish, catsup, Worcestershire sauce, tomato juice, and dried oregano until well combined.
Slowly whisk in the olive oil until emulsified. Season with salt and black pepper to taste.
Pat the cooked shrimp dry and place in a medium bowl. Add the halved cherry tomatoes, chopped celery, and chopped red bell pepper.
Pour the dressing over the shrimp and vegetables, then gently fold in the diced avocado and capers, being careful not to crush the avocado pieces.
Divide the thinly sliced baby romaine lettuce evenly among six glass jars or cups as the base layer.
Spoon the shrimp and avocado mixture over the lettuce in each jar, dividing evenly. Top each portion with the fresh basil chiffonade.
Serve immediately, chilled. If making ahead, store the jars covered in the refrigerator for up to 2 hours before serving.

Comments

Grocery List Plus Editorial Staff4.5

This is a North Carolina-friendly dish that leans on local coastal shrimp and appears ingredient-available at any major Charlotte chain, though fresh basil may require a second stop at Harris Teeter in winter months. At roughly $3.50–$4.00 per serving, the cost sits moderate and is driven by shrimp pricing; using frozen shrimp can push it toward the $3 mark. The stated 20 minutes is honest if shrimp is pre-cooked or thawed, but if you're cooking raw shrimp from frozen it's closer to 30 minutes once you factor in thawing and simmering. This is a no-heat, same-night assembly dish that reheats poorly, so plan it for when you can eat it fresh; it's elegant enough for company but fussy enough that you'll want to prepare components in advance if feeding a crowd.

Sign in or create a free account to add your review.