This Shrimp Cocktail Bowl transforms the classic appetizer into a vibrant, satisfying meal. Plump shrimp and zesty horseradish-spiked sauce mingle with crisp lettuce, creamy avocado, and sweet tomatoes. It’s an elegant yet effortless dish that’s perfect for lunch or a simple dinner.

Why You’ll Love This Shrimp Cocktail Bowl

• Complete meal: Protein, veggies, and sauce mingle beautifully in one bowl.
• Divine textures: Tender shrimp, crisp lettuce, and creamy avocado keep every bite interesting.
• Easy to customize: Swap ingredients or adjust heat to make it your own.
• Luxurious & simple: Impressively elegant with minimal cooking and assembly.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 120 g mayonnaise (good quality, like Kewpie or Hellmann’s)
• 60 g ketchup
• 1-2 tbsp prepared horseradish (adjust to your heat preference)
• 1 tbsp fresh lemon juice, plus extra wedges for serving
• 1/2 tsp Worcestershire sauce
• 2-3 large handfuls of chopped romaine or butter lettuce
• 1 large ripe avocado, sliced
• 150 g cherry tomatoes, halved
• 1 rib of celery, finely diced
• 2 tbsp fresh chopped chives or parsley

Tools: A medium skillet, a small mixing bowl, a large serving bowl or individual bowls for assembly.

Notes: The quality of your shrimp and your sauce ingredients really makes a difference here. Using raw shrimp you cook yourself ensures they’re perfectly tender and seasoned, not rubbery. And for the sauce, a good, creamy mayo and a vibrant, freshly opened horseradish will give you that classic, punchy flavor we’re after.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best shrimp to use? I highly recommend buying large (21/25 count) raw shrimp that are already peeled and deveined. It saves so much time. If they’re frozen, just thaw them overnight in the fridge or under cool running water. Pat them very dry before cooking—this is key for a good sear.
• Is prepared horseradish the same as horseradish sauce? No, and this is important! You want the prepared horseradish found in a refrigerated jar, which is just grated horseradish root, vinegar, and salt. Horseradish “cream sauce” is milder and often has dairy or other additives that will thin out your cocktail sauce.
• Can I make the sauce ahead of time? Absolutely, and honestly, it gets even better! The flavors of the cocktail sauce meld and deepen if you make it an hour or even a day in advance. Just keep it covered in the fridge until you’re ready to assemble your bowls.
• How do I know if my avocado is perfectly ripe? Gently press the stem end. If it yields to a gentle, firm pressure, it’s ready. If it’s rock hard, it needs a few days. If it feels mushy, it’s overripe. A little goes a long way in ensuring that creamy texture we want.

How to Make Shrimp Cocktail Bowl

Storage & Freshness Guide

• Fridge: Store components separately for up to 2 days; shrimp and sauce in airtight containers.
• Freezer: Not recommended; lettuce and avocado do not freeze well.
• Reviving: Best enjoyed fresh; reassemble just before serving for crisp texture.

Serving Suggestions

Complementary Dishes

• Garlic Breadsticks — There’s nothing better than a warm, chewy breadstick to swipe through any leftover cocktail sauce at the bottom of your bowl. It’s the ultimate satisfying finish.
• Simple Corn and Edamame Salad — The sweet pop of corn and edamame adds another layer of texture and makes the meal feel even more substantial without weighing you down.
• Chilled Cucumber Soup — For a truly refreshing summer meal, start with a small cup of cool, creamy cucumber soup. The clean flavors prepare your palate perfectly for the zesty shrimp.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauvignon Blanc cut through the richness of the mayo-based sauce and elevate the sweet shrimp beautifully.
• Sparkling Water with Lemon and Mint — For a non-alcoholic option, the bubbles and herbal notes are incredibly cleansing and refreshing between bites, resetting your taste buds.
• Classic Gin and Tonic — The botanicals in the gin have a fantastic affinity with the horseradish and the briny character of the shrimp. It’s a surprisingly perfect pairing.

Something Sweet

• Lemon Sorbet — After a meal that’s so bright and zingy, a palate-cleansing, tart lemon sorbet feels like the only logical and delightful conclusion.
• Mini Key Lime Tarts — The intense, bracing lime flavor continues the citrus theme but in a sweet, creamy, and decadent little package.
• Fresh Berries with Mascarpone — Simple, elegant, and not too heavy. Sweet, juicy berries with a dollop of rich mascarpone cheese is a blissful, easy endnote.

Top Mistakes to Avoid

• Overcooking the shrimp. This is the cardinal sin of shrimp cookery. Shrimp cook in just a few minutes and continue to cook from residual heat once off the pan. The moment they turn pink and opaque, they’re done. Any longer and they become tough and rubbery.
• Using low-quality or old horseradish. Prepared horseradish loses its pungent kick over time. Always check the expiration date and give it a sniff—it should be sharp and sinus-clearing. If it’s bland, your sauce will be, too.
• Not drying the shrimp before seasoning. If the shrimp are wet, the spices and oil won’t stick properly, and they’ll release water into the pan, leading to a steamed rather than seared texture. Pat, pat, pat them dry!
• Assembling the bowls too far in advance. The lettuce will wilt from the warmth of the shrimp and the moisture of the sauce. For the best texture, assemble everything just before you’re ready to sit down and eat.

Expert Tips

• Tip: For an extra layer of flavor, try poaching your shrimp instead of sautéing. Bring a pot of well-salted water with a bay leaf, a few peppercorns, and a lemon wedge to a simmer. Turn off the heat, add the shrimp, and let them cook off the heat for 3-4 minutes until pink. They’ll be incredibly tender and absorb the subtle aromatics.
• Tip: Add a tiny splash of hot sauce (like Tabasco) to your cocktail sauce. It doesn’t necessarily make it spicier, but it adds a wonderful depth and a slight vinegar tang that really makes the other flavors pop.
• Tip: If you have time, let the cooked shrimp come to room temperature before assembling the bowls. Chilled, cooked shrimp can sometimes be a bit tougher. Room-temp shrimp have a more tender bite and won’t wilt your crisp lettuce as quickly.
• Tip: Toast your spices! If you’re feeling adventurous, gently warm the smoked paprika and garlic powder in a dry pan for 30 seconds before mixing them with the oil for the shrimp. This wakes up their oils and makes their flavor much more pronounced and complex.

FAQs

Can I use pre-cooked shrimp for this recipe?
You absolutely can for a super quick fix, but I’d recommend taking an extra step. Pre-cooked shrimp can be a bit bland and sometimes over-cooked. To revive them, give them a very quick toss in the warm skillet with the oil and spices just to heat them through and coat them in flavor. This makes a world of difference compared to using them straight from the fridge.

How long will the leftovers keep?
This is best eaten immediately, but if you have leftovers, store the components separately in airtight containers in the fridge. The shrimp and sauce will keep for up to 2 days. The avocado will brown and the lettuce will wilt, so it’s not ideal to store the fully assembled bowl. It’s really a make-and-eat-now kind of dish for the best experience.

My cocktail sauce came out too thin. How can I thicken it?
No worries, this happens! The thickness can vary based on your mayo and ketchup brands. The easiest fix is to add more mayonnaise, a tablespoon at a time, until it reaches your desired consistency. You could also add a tiny bit of tomato paste for a more concentrated tomato flavor and thickness.

What can I use instead of horseradish if I don’t have any?
While it won’t be a classic cocktail sauce, you can create a tasty alternative. A combination of Dijon mustard and a pinch of wasabi powder can mimic some of that pungent heat. Start with a teaspoon of mustard and a quarter teaspoon of wasabi powder, taste, and adjust from there. It’ll be different, but still delicious!

Is there a way to make this recipe spicier?
Of course! You have a few great options. You can significantly increase the horseradish. Add a finely minced seeded jalapeño or a dash of your favorite hot sauce (like Sriracha or Cholula) directly into the cocktail sauce. You could even add a pinch of cayenne pepper to the spice mix you use on the shrimp before cooking.