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Individual glasses of shrimp cocktail layered with crisp lettuce, cucumber and avocado, topped with pink shrimp and a creamy blush-colored yogurt dressing, finished with paprika and lemon

Shrimp Cocktail with Yogurt Marie Rose Dressing

Tender poached shrimp served cold over crisp lettuce, cucumber and avocado with a light, tangy Greek yogurt Marie Rose dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
chilling 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Poached shrimp
  • 1 1/2 pounds large raw shrimp peeled and deveined (680 g)
  • 8 cups water (2 liters)
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 2 tablespoons kosher salt
Yogurt Marie Rose dressing
  • 3/4 cup plain Greek yogurt (180 g)
  • 2 tablespoons mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce or to taste
  • 1 teaspoon prepared horseradish optional
To serve
  • 2 cups romaine or little gem lettuce finely shredded
  • 1/2 English cucumber finely diced
  • 1 ripe avocado diced
  • 1/4 teaspoon smoked or sweet paprika
  • 1 tablespoon fresh chives chopped
  • 6 lemon wedges

Method
 

Shrimp
  1. Bring the water, lemon, bay leaf, peppercorns and salt to a boil in a large pot and simmer for 5 minutes.
  2. Add the shrimp, stir and turn off the heat. Let them sit 3 to 4 minutes until pink and opaque throughout.
  3. Drain and transfer to a bowl of ice water for 5 minutes. Drain and pat dry.
Dressing
  1. Whisk together the yogurt, mayonnaise, ketchup, lemon juice, Worcestershire, hot sauce and horseradish. Season with salt and pepper.
  2. Cover and refrigerate the shrimp and dressing for at least 30 minutes.
Assemble
  1. Divide the lettuce, cucumber and avocado among 6 glasses. Top with the shrimp and spoon over the dressing.
  2. Dust with paprika, sprinkle with chives, add a lemon wedge and serve cold.

Notes

Safety: Cook shrimp until pink and opaque. Keep the cocktail cold and do not leave it out more than 2 hours.
Make ahead: Poach the shrimp and make the dressing up to 24 hours ahead.
Storage: Cooked shrimp keep 3 days refrigerated.
Nutrition is an estimate per serving.