Shrimp Cocktail

Variations

Mexican Shrimp Cocktail (Cóctel de Camarones)

1. Shrimp: Boiled and chilled
2. Sauce: Tomato juice or Clamato, lime juice, hot sauce, ketchup, diced avocado, onion, cilantro, cucumber
3. Serve: In a tall glass or bowl with saltine crackers or tortilla chips

Thai-Inspired Shrimp Cocktail

1. Shrimp: Grilled or poached
2. Sauce: Spicy-sweet sauce with Thai chili, fish sauce, lime juice, garlic, and palm sugar
3. Serve: With shredded lettuce and sliced cucumber

Cajun Shrimp Cocktail

1. Shrimp: Boiled with Cajun spices
2. Sauce: Remoulade (mayonnaise, mustard, hot sauce, capers, paprika)
3. Serve: Over shredded cabbage or in lettuce cups

Mediterranean Shrimp Cocktail

1. Shrimp: Grilled or sautéed with olive oil and herbs
2. Sauce: Tzatziki or a lemon-garlic yogurt sauce
3. Serve: With olives, cherry tomatoes, and cucumber slices

Japanese Shrimp Cocktail

1. Shrimp: Steamed or grilled
2. Sauce: Wasabi mayo or ponzu sauce with grated daikon
3. Serve: On a bed of shredded daikon or seaweed salad

Modern Variations

 Bloody Mary Shrimp Cocktail

1. Shrimp: Chilled
2. Sauce: Bloody Mary mix (tomato juice, vodka, lemon, Worcestershire, horseradish)
3. Serve: In shot glasses or mini mason jars

Shrimp Ceviche Cocktail

1. Shrimp: “Cooked” in lime juice (or pre-boiled)
2. Sauce: Lime juice, tomatoes, onions, jalapeños, cilantro
3. Serve: In a martini glass or tostada

Warm Shrimp Cocktail

1. Shrimp: Sautéed in garlic butter or olive oil
2. Sauce: Warm roasted red pepper aioli or garlic-herb butter
3. Serve: As an appetizer with crusty bread

Shrimp Cocktail Skewers

1. Shrimp: Grilled on skewers
2. Sauce: Served with multiple dips – classic cocktail sauce, chimichurri, mango salsa
3. Serve: On a platter as finger food

Vegan “Shrimp” Cocktail

1. Shrimp Substitute: Hearts of palm, king oyster mushroom stems, or konjac “shrimp”
2. Sauce: Classic or avocado-lime sauce
3. Serve: As a plant-based option with crisp veggies