Serves 4
16 min
Shrimp Cocktail Salad
Recipe GLPRdca62d77017e6c
A refreshing and protein-rich salad featuring succulent jumbo shrimp tossed with crisp celery and ripe tomatoes, dressed in a zesty horseradish-based cocktail sauce. The combination of fresh lemon juice, peppery heat, and tangy horseradish creates a classic flavor profile that celebrates the natural sweetness of the seafood. Perfect as a light lunch or elegant appetizer.
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Ingredients
4 large ripe tomatoes
¼ cup prepared horseradish
2 teaspoons packed brown sugar
3 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
Salt to taste
Black pepper to taste
4 stalks celery
1 pound cooked, shelled, and deveined jumbo shrimp
Directions
Prepare the cocktail sauce by combining the prepared horseradish, brown sugar, fresh lemon juice, and hot pepper sauce in a small bowl. Stir until the brown sugar dissolves completely and the mixture is well blended. Season with salt and black pepper to taste.
Rinse the tomatoes and cut them into bite-sized chunks or wedges. Remove any excess seeds and excess liquid if desired.
Rinse the celery stalks and trim the ends. Cut each stalk into ½-inch pieces.
In a large salad bowl, combine the chopped tomatoes, celery pieces, and cooked jumbo shrimp.
Pour the prepared cocktail sauce over the shrimp and vegetables. Toss gently to coat all ingredients evenly, being careful not to break apart the delicate shrimp.
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the vegetables are crisp and the salad is cold.
