Skip to content

The starter, French classic

Shrimp cocktail with pink sauce

Shrimp cocktail with pink sauce is a classic appetizer for 6 people, made with shrimp, avocado, iceberg lettuce and a homemade sauce. It takes about 30 minutes of active work and comes together in the morning for the evening, with the glasses assembled right before guests arrive. Rated very easy and around €3.80 per person, the key is a well balanced pink sauce, not too sweet and not too sharp.

The shrimp cocktail everyone remembers from big family tables, served ice cold with soft avocado and homemade pink sauce, instant nostalgia.

Shrimp cocktail with pink sauce
For
6 people
Work
30 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.80
Calories per person
290 kcalcalculated by Kiloach, your weight coach

This is the appetizer that puts everyone at ease, firm shrimp, soft avocado, crunchy iceberg lettuce and that pink sauce everyone seems to love. Nothing complicated here, just good fresh ingredients and a homemade sauce that beats anything from a bottle, a bit rounder and more fragrant thanks to the cognac and lemon.

It's a great starter for family meals and dinners with friends in spring or summer, served very cold in nice glasses. It opens a menu well when followed by something heartier, roasted meat or fish in sauce, and it works for kids and grandparents alike, which makes it a safe bet for a big table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 5 min
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

Make the pink sauce and prep the shrimp in the morning, they wait in the fridge until evening. Right before guests arrive, pull out cold glasses and dice the avocados with a splash of lemon so they don't brown. At serving time, all that's left is assembling the glasses and scattering chives on top, which takes just a few minutes in front of your guests.

The ingredients

6 people

Fish counter

  • Cooked peeled shrimp 480 g

Fruits and vegetables

  • Ripe avocados 2
  • Iceberg lettuce 1
  • Lemons 2
  • Chives 1 bunch

Pantry

  • Mayonnaiseoften in the pantry 8 tbsp
  • Ketchupoften in the pantry 3 tbsp
  • Cognacoften in the pantry 1 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Eggs, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the mayonnaise, ketchup, cognac, a little lemon juice and the paprika to make the pink sauce. 5 min

    Taste and adjust, a splash of lemon brightens it up.

  2. Pat the shrimp dry, drizzle with lemon juice and chill them with a bit of the sauce.

    Squeeze half a lemon over them, the flesh stays firm and fragrant.

  3. Wash the iceberg lettuce, shred it very finely and keep it chilled in a damp towel.

    Cut it into thin ribbons, it makes a crisp bed for the shrimp.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Chill the glasses, then dice the avocados and toss with lemon juice. 15 min

    Cold glasses keep the dish fresher for longer.

When it's time to serveThe final touches, right in front of your guests.

  1. Layer the iceberg, avocado and shrimp in each glass, top with pink sauce and scatter with chives.

    Save a few whole shrimp to decorate the rim of the glass.

Our tips to get it right

  • Pick already cooked, peeled shrimp on the larger side, they hold up better in the glass than tiny gray shrimp.
  • Let the pink sauce rest in the fridge for an hour if you have time, the flavors blend better than when freshly mixed.
  • Drain the iceberg lettuce well after washing it, leftover water dilutes the sauce and makes the bottom of the glass soggy.

The variations

  • Swap the shrimp for crab sticks or imitation crab for a cheaper version that kids like just as much.
  • For a vegetarian version, replace the shrimp with diced mango or grapefruit, pink sauce works surprisingly well with fruit too.
  • For a quicker version, use store bought mayonnaise and skip the cognac step, the sauce still holds up fine simplified.

What to serve it with

  • Toasted bread or blinis
  • Chilled dry white wine
  • A lemon slice for garnish

Storage

Assembled glasses keep in the fridge for 2 hours max before serving, beyond that the iceberg softens and the avocado browns. The pink sauce on its own keeps for 2 days in the fridge in a sealed container. This dish doesn't freeze.

Questions about this recipe

Can I use light mayonnaise instead of regular?

Yes, light mayonnaise works fine in this pink sauce. The flavor will be slightly less rich but the sweet and tangy balance stays the same thanks to the ketchup and lemon.

How do I keep the avocado from browning before serving?

Dice the avocados as late as possible, right before guests arrive, and toss them with lemon juice right away. Keep the diced avocado cold and covered until assembly.

What can I serve shrimp cocktail in if I don't have cocktail glasses?

Wide glasses, small glass bowls or even verrines work perfectly well. The point is to see the layers, lettuce, avocado and shrimp, for a polished look.

Do kids like shrimp cocktail?

Yes, this is often a crowd pleaser with kids thanks to the mild pink sauce. You can reduce the cognac or leave it out entirely for a version the whole family enjoys.

Can a shrimp cocktail with pink sauce be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a shrimp cocktail with pink sauce?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a shrimp cocktail with pink sauce?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a shrimp cocktail with pink sauce cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Peach Melba The dessert

French classic

Peach Melba

  • 30 min of work
  • Prepared the day before
  • Easy, €2.30 per person

380 kcalcalculated by Kiloach

Starters for entertaining

See all
Smoked trout mousse The starter

French classic

Smoked trout mousse

  • 25 min of work
  • Prepared the same day
  • Very easy, €2.40 per person

250 kcalcalculated by Kiloach