How do I best store this shrimp cocktail?

Store the cocktail covered in the refrigerator and consume within 24 hours for the best taste and texture.

Can I make this shrimp cocktail in advance?

Yes, you can make the shrimp cocktail in advance, but it's best to add the avocado and lime dressing just before serving to keep everything fresh.

Can I use frozen shrimp?

Absolutely. Let the frozen shrimp thaw completely, blanch them, and pat them very dry before using.

What can I substitute for cilantro?

If you don't like cilantro, you can opt for flat-leaf parsley or fresh chives.

Can I leave out the pineapple from this cocktail?

Yes, but the pineapple adds a delicious sweet touch that pairs perfectly with the shrimp and avocado. You can substitute with mango if preferred.

Shrimp cocktail with avocado

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15min

•

Easy

When I'm on holiday, I mostly want to make easy recipes that still have a lot of flavour. Whether you're on a boat, staying in a caravan, or just enjoying yourself at home on your patio or in the garden, this shrimp cocktail with avocado and pineapple is one of those dishes that always hits the spot. Everything comes together in a nice large glass, and the combination of salty shrimp, fresh tomato, creamy avocado, and sweet ripe pineapple is simply phenomenal. A true flavour bomb that's on the table in fifteen minutes.

Need more inspiration for delicious refreshing drinks? I have the best cocktails and mocktails ready for you!

When I'm on holiday, I mostly want to make easy recipes that still have a lot of flavour. Whether you're on a boat, staying in a caravan, or just enjoying yourself at home on your patio or in ...

Ingredients

What do you need?

Quantity: 4P

350 g pink shrimp, peeled
400 ml good quality passata
2 large tomatoes, diced
1 avocado, diced
¼ fresh pineapple, finely chopped
4 handfuls fresh coriander, finely chopped
1 lime
4 tablespoons olive oil
Hot sauce to taste
2 teaspoons chili flakes
Salt and pepper from the mill
4 celery stalks

Make it veggie!

320 ml passata
2 large tomatoes, diced
1 avocado, diced
¼ fresh pineapple, finely chopped
200 g grilled halloumi or vegetarian chicken pieces
1 handful fresh cilantro, chopped
1 lime
1 tablespoon olive oil
Hot sauce to taste
1 teaspoon chili flakes
Pepper
Salt
4 celery stalks

Preparation method

How do you make this?

Divide the passata among four large glasses.

Peel the pink shrimp if necessary and set them aside.

Divide the tomatoes among the glasses with hot sauce, pepper, and salt.

Add the avocado cubes and sprinkle with chopped coriander.

Then divide the shrimp among the glasses.

Garnish with the finely sliced pineapple.

Squeeze the lime over the glasses, then the olive oil.

Sprinkle with chili flakes and gently mix everything so the flavors come together beautifully.

Place a celery stick in each glass and serve immediately.

Tips

Use very ripe pineapple for the best sweet-fresh flavor balance.
Want an extra kick? Add some extra hot sauce or fresh red chili.
Serve well chilled on warm summer days.
Also delicious as an appetizer during a barbecue or summer lunch.
Finish with extra cilantro or some finely chopped spring onion for added freshness.
Storage
In the refrigerator: Store covered for a maximum of 1 day. The avocado may discolour slightly, but remains perfectly edible.
In the freezer: Not recommended. Due to the avocado, tomato, and pineapple, the texture changes after thawing.