Shrimp Cocktail Cups

A small bowl of shrimp cocktail with lettuce, lemon, celery and avocado.

5 from 1 vote

Light, refreshing, and easy to make, Shrimp Cocktail Cups are filled with baby shrimp, crisp veggies, and zesty sauce, then topped with avocado and fresh dill. Perfect for parties or holiday starters! Have extra shrimp? Make a batch of Easy Shrimp and Crab Dip. Follow this with a serving a Easy Creamy Clam Sauce for a seafood-inspired menu!

Prep Time10

Cook Time0

Chilling Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Calories: 211kcal

Author: Melinda O'Malley Keckler

Ingredients

1 lb cooked baby shrimp approximately 2 cups
1 ½ cups iceberg lettuce shredded
1 cup celery finely diced, 1-2 stalks of celery
1 lemon sliced into small wedges and slices
½ cup cocktail sauce use your favorite brand
1 tablespoon horseradish sauce use your favorite brand, optional
1 avocado peel removed, diced, optional garnish
fresh dill optional garnish

Instructions

Optional: Rinse the Baby Shrimp

Note: It’s totally optional to rinse the shrimp. Cooked baby shrimp from the store is ready to eat. That said, I usually give it a quick rinse, especially if I picked it up from the store the day before. It’s just one of those simple habits that feels right when I’m prepping baby shrimp. If you don't rinse the shrimp, skip down to the new step: Prep the Veggies.
Place the fresh, cooked baby shrimp in a strainer over the sink and rinse very lightly with cold water. Tap the strainer to remove the water. Place the baby shrimp in a bowl and refrigerate.
1 lb cooked baby shrimp

Prep the Veggies

Shred the lettuce and finely dice the celery, then place the veggies in separate containers.
1 ½ cups iceberg lettuce, 1 cup celery
Refrigerate until you are ready to assemble the shrimp cocktail cups.

Assemble the Cups

In four small serving bowls or cups (large enough to hold 6 -8 ounces each) layer the ingredients:
Place 2-3 tablespoons of the shredded lettuce in each of the small bowls.
Top the lettuce with a tablespoon of diced celery.
Top the lettuce and celery with about ½ cup of baby shrimp.
Top the shrimp with 1-2 tablespoons of cocktail sauce.
½ cup cocktail sauce
Place ½ teaspoon - 1 teaspoon of horseradish sauce on top of the cocktail sauce, if using.
1 tablespoon horseradish sauce
Use the tip of a teaspoon to swirl the sauces gently and coat a few pieces of the shrimp with the sauce.

Garnish, Chill and Serve

Add a lemon wedge, a few chunks of avocado and a sprig of fresh dill on top of each shrimp cocktail cup. (Optional garnishes, but delicious!)
Note: Sprinkle lemon juice on the diced avocado to keep it from turning brown.
1 lemon, 1 avocado, fresh dill
Cover the cups loosely with waxed paper and refrigerate for at least 20-30 minutes or up to 4 hours before serving.

Notes

It always pays to find out in advance if your guests enjoy condiments such as cocktail sauce or horseradish sauce. The shrimp salad cups are easily customizable, and you can leave off any ingredient that someone might not enjoy.

Nutrition