For an easy appetizer that makes any gathering feel extra-special, our shrimp cocktail recipe simply can’t be beat. While we love traditional cocktail sauce, we decided to pair shrimp with a creamy 4-ingredient dip that’s kicked up with fresh lime and smoky paprika. Avocado makes it even more decadent, and pomegranate arils add a pop of sweetness. We like to give it a fancy touch by serving it in martini glasses — the clear glass really shows off all the pretty colors. Talk about wow!
Tip: If you’re buying shrimp with the shell on, make quick work of deshelling using kitchen shears. Starting at the head, simply cut the shell along the outer curved side of the shrimp, lifting out the vein with the tip of the blades as you go. When you reach the end, pinch the tail with your fingers and twist — the shell and vein will pop right out. Now, the shrimp can soak up all of the flavors from your sauce. And let’s face it, it’s easier to eat!
Want more shrimp recipes? Check out our Stuffed Shrimp and Coconut Shrimp.
Yields
Total Time
Prep Time
Ingredients
- 2 limes
- 1⅓ cups mayonnaise
- ½ cup ketchup
- 1 tsp. smoked paprika
- 2 avocados
- 1 pomegranate
- 60 cooked, peeled, deveined extra-large shrimp (size 26/30)
- Chopped chives
Instructions
PrintSqueeze 1 Tbs. juice from 1 lime; cut remaining lime into wedges for serving. In bowl, mix mayonnaise, ketchup, lime juice and smoked paprika until fully combined.
• Peel and pit avocados; dice. Remove ¼ cup seeds from pomegranate.
Divide dressing among 12 (6 oz.) glasses; top with avocado, shrimp and pomegranate seeds. Top with chives and lime wedges.
Nutrition
- Calories: 340
- Fat: 26 gram
- Saturated Fat: 3 gram
- Protein: 17 gram
- Carbohydrate: 7 gram
- Fiber: 2 gram
- Cholesterol: 170 mg
- Sugar: 3 gram
- Sodium: 670 mg
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