Summer Shrimp Cocktail
Summer Shrimp Cocktail – this is an update of the classic shrimp cocktail using bright summer flavors, jalapeno and cilantro.
What do you think of when you hear the words “shrimp cocktail?” You don’t even need to think about it, do you? I don’t. Those words instantly transport me back in time to the 1970s and almost every steak house’s appetizer menu. The shrimp cocktail was a classic, wasn’t it?
It came to the table in a stemmed glass with seafood cocktail sauce in the bottom, six shrimp (always six) dangling over the edges of the glass and a wedge of lemon. Right?
I always wanted to order a shrimp cocktail before my steak dinner. After all, that was fancy stuff back then. That shrimp cocktail made you feel so grown up and cosmopolitan, didn’t it? And besides, it was really good. Too bad you don’t see it on menus much any more.
Well, I have a shrimp cocktail for you today, but it’s not your 1970s version. Nope. This Summer Shrimp Cocktail is very much up-to-date and involves not a single dangling shrimp. This one contains bright, fresh flavors with just a hit of jalapeno to make it even more interesting. There’s even a handful of cilantro just for good measure.
How to Make Summer Shrimp Cocktail
Start by bringing a pot of well salted water to the boil. When the water is boiling, add the peeled and deveined shrimp, place the lid on the pot and remove it from heat.
That’s the way I always cook boiled shrimp. Just let them sit in the water without it continuing to boil. There’s nothing worse than an overcooked shrimp. Really. If they cook too long they get chewy and rubbery. Yuck. You always want your shrimp to be tender and just cooked through.
Set the shrimp aside while you prepare the rest of the recipe.
I had both red and yellow tomatoes on hand so that’s what I used. You can use just red or all yellow. Whatever makes you happy. Combine the chopped tomatoes, chopped green onions, jalapeno, cilantro, ketchup and salad dressing.
Drain the shrimp well and stir them into the vegetable mixture. Cover and refrigerate for at least one hour. Overnight is even better. We still had some of this left after two days and it was just as good then as it was the day I made it. It keeps really well and is one of the first things to go on a buffet!
I served it with some sesame Melba toast this time. It’s also great with any assortment of crackers.
🧾 More Recipes You’ll Like
- Oven Fried Shrimp Po’ Boy
- Winter Shrimp Salad
- Gazpacho and Garlic Shrimp with Cheese Toasts
- Shrimp and Grits
- Cilantro Lime Shrimp
- Shrimp Creole
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
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Summer Shrimp Cocktail
Ingredients
- 1 pound medium shrimp peeled and deveined
- 3 tomatoes chopped
- 4 green onions chopped
- ½ cup ketchup
- ¼ cup chopped cilantro
- 1 small jalapeno pepper finely chopped
- 2 tablespoons Italian style salad dressing
Instructions
- Bring a pot of well salted water to the boil.
- Add shrimp to boiling water, place lid on pot and remove from heat. Set aside while you prepare the rest of the recipe.
- Combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing.
- Drain the shrimp well and stir into the vegetable mixture.
- Cover and refrigerate for at least one hour. Overnight is even better.
- Serve with Melba toast or assorted crackers.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Can I use frozen shrimp? Thawed, of course!
Yes, frozen shrimp would be fine.
Grr, bad iPhone. Made this as an appetizer served with triscuits. Delicious and I added chopped celery as well since I love the celery in original shrimp cocktail. Thanks for the idea!!
Found this post through Pinterest and made th
I am not sure if I have the right words…and if I could find them, they’d be interrupted by the mouthwatering reaction my mouth is having right now! I love this…and it will be made…soon. :)
This updated shrimp cocktail looks amazing! Thanks for including the link in Get Grillin’!
What fantastic flavors in this shrimp cocktail, Lana! I’d love if you’d consider sharing this in the online Get Grillin’ & summer bbq event I am hosting (it’s appetizer week right now).
Great now I’m hungry. Lol
This looks really updated in a great way – almost a shrimp salsa! Looks so good. I have to try this. Thanks for the inspiration. It does remind me of my childhood and those plain wonderful shrimp cocktails that came in fancy glassware.
Oh GOLLY this looks good! Definitely not your run-of-the-mill shrimp cocktail! Yum, yum!!
Lana, you and I always seem to be on the same wavelength. We just had shrimp cocktail last night at my house – as a main course – and I wish I’d seen your recipe before making it. Your updated version of this classic shrimp sauce has a wonderful combination of flavors and is definitely on my must try list. Stumbled.
I love the look of your blog!!
Your photo is amazing and now I have a craving for shrimp!
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looks so refreshing… thanks for sharing ;-)
This looks and sounds SO good! A shrimp cocktail might just be on our 4th of July weekend menu :)
This is wonderful! My husband adores the classic shrimp cocktail, but I know he would love this one even better (I know for sure it would be my preference!).
Yummy! I can taste it through my screen. But I’d rather taste it on my tongue! And I’ll see to it that I do! Thanks for sharing!
Wow! That looks so amazingly fresh and I love spicy flavor with a cold food… such a great combo and a beautiful dish ;]
I love ordering Shrimp Cocktail especially when it’s nice outside and we get to dine al fresco! I love your updated version and will definitely try it!
Fantastic. I know the jalapeno is just the right kick too. GREG
The jalapeno gives you the heat you would get from the horseradish in the traditional recipe. It’s a very nice update on that classic!
Perfect summer appetizer. Even better I have cilantro and green onions growing in my garden. The color just makes me want it more. Orange color from shrimp, red tomato and green onion yummy!!!!!!
A beautiful shrimp cocktail with the yellow and red tomatoes and everything is better with cilantro. A great summert-time treat!
oh, this reminds me of days of summer on the gulf in Florida spending the entire months as a child….really nice and refreshing recipe, momma would have liked this one too
I remember back in the 70’s I use to go to John Ascuaga’s Nugget in Reno with my parents and mom ALWAYS ordered the shrimp cocktail. It was always so fancy and it did make me feel grown up when I had one.
Your making me have a craving!
Note to self, pick up shrimp!
I was just thinking about that the other day for I am that generation who always ordered it before a steak! this looks yummy, though and I have just the bowl to serve it for cocktails.
I still enjoy the classic, too, when I see it on restaurant menus. If you liked that one, you’ll really enjoy this version!