Easy Shrimp Cocktail
Easy homemade Shrimp Cocktail recipe with fresh horseradish sauce. Gluten-free, anti-inflammatory appetizer ready in 35 minutes.
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 6 cups filtered water
- 2 teaspoons sea salt
- 3 bay leaves
- 1 lemon, halved
- 1 cup organic ketchup
- 3 tablespoons fresh horseradish, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon freshly ground black pepper
- 2 cups mixed leafy greens, loosely packed
- 1 bunch fresh scallions, thinly sliced
- 1 cucumber, diced into 1/2-inch cubes
- 8 lemon wedges for garnish
- 4 small cocktail glasses or serving bowls
- 1 pound ice for chilling
Instructions
- 1
Bring filtered water to a rolling boil in a large pot over high heat, then add the sea salt, bay leaves, and lemon halves.
- 2
Reduce heat to medium-high and gently lower the shrimp into the boiling water, stirring occasionally to ensure they cook evenly.
- 3
Cook the shrimp for 2 to 3 minutes, until they turn opaque and curl slightly, watching carefully to avoid overcooking.
- 4
Transfer the cooked shrimp immediately to a bowl filled with ice water using a slotted spoon, allowing them to cool completely for about 5 minutes.
- 5
Drain the chilled shrimp thoroughly and pat them dry with paper towels, then refrigerate until ready to serve.
- 6
Combine the organic ketchup, grated horseradish, fresh lemon juice, lime juice, Worcestershire sauce, hot sauce, and black pepper in a mixing bowl.
- 7
Stir the sauce ingredients together until well blended, then taste and adjust the seasoning as needed for your preferred balance of heat and tang.
- 8
Divide the mixed leafy greens evenly among four chilled glasses or bowls, creating a bed for the shrimp.
- 9
Arrange 6 to 8 cooked shrimp around the greens in each glass, positioning them so they overlap slightly for visual appeal.
- 10
Scatter the sliced scallions and diced cucumber over the shrimp, adding color and fresh crunch.
- 11
Spoon about 3 to 4 tablespoons of the cocktail sauce over each portion, allowing it to flow down the sides of the glass.
- 12
Garnish each serving with a lemon wedge placed at the rim of the glass, then serve immediately while the shrimp and greens remain chilled.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| organic ketchup | fresh tomato paste mixed with fresh diced tomatoes | Reduces added sugars and sodium while increasing whole food content and antioxidants from fresh tomatoes |
| hot sauce | fresh jalapeño, minced finely | Eliminates preservatives and added sodium while providing live capsaicinoids for anti-inflammatory benefits |
| Worcestershire sauce | tamari or coconut aminos | Keeps the umami depth while making the recipe gluten-free and reducing sodium by 40 percent |
| mixed leafy greens | arugula or watercress | Increases glucosinolates and polyphenols, compounds with strong anti-inflammatory and gut-supporting properties |
| sea salt in cooking water | half the salt amount with herbs like thyme and parsley | Reduces sodium intake while infusing the shrimp with aromatic flavor compounds that aid digestion |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 168 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 210mg |
| Sodium | 420mg |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 4g |
| Protein | 29g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
