Jade Shrimp Cocktail

A white oval platter with cooked shrimp and a small bowl of guacamole sits on a navy cloth. Nearby are a wooden bowl with avocado, napkins, and a wooden spoon on a rustic wooden surface.

No ratings yet

This Jade Shrimp Cocktail offers a lively and zesty take on the classic shrimp cocktail. The combination of avocado and tomatillos adds a fresh burst of color and a vibrant twist to the cocktail sauce!

Prep Time10

Cook Time12

Cool and Refrigeration Time2 30

Total Time2 52

Course: Appetizer, Snack

Cuisine: American

Keyword: Avocado, Easy, Horseradish, Make-ahead, Shrimp, Tomatillos

Servings:

Author: Nicole

Equipment

Ingredients

For the Shrimp

2 ½ quarts water
1 slice of lemon
1 bay leaf fresh or dried
3 sprigs of fresh flat-leaf parsley
2 teaspoons whole black peppercorns
1 tablespoon kosher salt

For the Jade Sauce

1 pound tomatillos husks removed, rinsed, and quartered
2 scallions green tops only
1 large ripe avocado halved, pitted, and peeled
2 tablespoons prepared horseradish
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice
½ teaspoon cayenne pepper (optional)
1 ½ teaspoons kosher salt

Instructions

For the Jade Sauce

While the shrimp are chilling, place the tomatillos in a food processor and pulse to form a smooth purée. Drain the purée through a medium-fine mesh strainer, pressing on the solids and reserving the tomatillo water. Return the purée to the food processor. Add the scallion greens, avocado, horseradish, honey, lemon juice, cayenne pepper if using, salt, and 1 tablespoon of the reserved tomatillo water. Process to a smooth purée. Season to taste with salt, and adjust the sauce's consistency with more tomatillo water as needed. Transfer the sauce to a small serving bowl. (The sauce will keep in an airtight container in the refrigerator for up to 3 days. Keep the reserved sauce as well, if needed.)

For the Shrimp

In a large pot, bring the water to a boil. Using a piece of 8-inch square cheesecloth, make a sachet by placing the lemon, bay leaf, parsley, and peppercorns in the center, then tying the ends with kitchen twine. Add the sachet and the salt to the boiling water, then boil for 10 minutes. Remove from the heat. Add the shrimp and cook until pink and just cooked through, about 2 ½- 3 minutes. Drain the shrimp and discard the sachet. Immediately cover the shrimp with 4 cups of ice and toss. Allow the shrimp to cool and drain. Transfer the shrimp to an airtight container and refrigerate for at least 2 hours. (Shrimp can be cooked up to one day in advance.)
Serve the chilled shrimp with the cocktail sauce. Enjoy!

Notes

Shrimp can be cooked up to one day in advance and stored in an airtight container in the refrigerator.

The Jade sauce will keep in an airtight container in the refrigerator for up to 3 days. Keep the reserved sauce as well, if needed.

*Keep the reserved tomatillo water. It is a rather tasty flavored water!

Nutrition