Classic Shrimp Cocktail with Red and Green Sauces

Photo: Jan Smith

For convenience, make this dish ahead, and refrigerate until time to serve.

Yield: 12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 27%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 16.1g
  • Carbohydrate: 7.9g
  • Fiber: 0.5g
  • Cholesterol: 115mg
  • Iron: 2.5mg
  • Sodium: 512mg
  • Calcium: 60mg


  • Shrimp:
  • 4 quarts water
  • 1 tablespoon salt
  • 2 tablespoons fresh lemon juice
  • 1 onion, cut into 8 wedges
  • 1 bay leaf
  • 48 jumbo shrimp, peeled and deveined (about 2 pounds)
  • Salsa verde:
  • 1 1/2 cups packed fresh flat-leaf parsley leaves
  • 1 cup packed fresh basil leaves
  • 1 1/2 tablespoons sliced almonds
  • 3 tablespoons cold water
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, drained
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, peeled
  • Horseradish sauce:
  • 3/4 cup bottled chili sauce (such as Heinz)
  • 1/4 cup ketchup
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 3 drops hot pepper sauce (such as Tabasco; optional)


  1. To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
  2. To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
  3. To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.
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