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Jade Shrimp Cocktail

Indulge in the vibrant flavors of Jade Shrimp Cocktail, featuring avocado and tomatillos for a fresh take on a classic dish.

Jade Shrimp Cocktail

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!

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.

Why You’ll 🫶🏻 this Shrimp Cocktail

Shrimp Cocktail is an iconic appetizer that consistently wows guests. It features juicy shrimp paired with tangy cocktail sauce, creating a wonderful mix of flavors. Whether you’re throwing a dinner party or enjoying a cozy evening at home, this dish will undoubtedly enhance your dining experience. In this recipe, the delicate shrimp, complemented by the zesty “jade” sauce—a tribute to guacamole, made with avocado and tomatillos—provides a refreshing flavor that is both light and satisfying. The bright colors and fresh ingredients transform this shrimp cocktail into more than just a dish; it becomes a stunning centerpiece that draws attention and stimulates appetites. It’s ideal for any event, from laid-back get-togethers to elegant occasions, and can be made ahead of time, making it a practical option. Enjoy! ~Nicole

A bowl of raw shrimp, tomatillos, green onions, avocado, lemon slice, parsley, bay leaf, capers, horseradish, and a small dish of sauce arranged on a white surface with a cloth napkin.

Key Ingredients for Jade Shrimp Cocktail

A Sachet is a ‘bag’ made of cheesecloth containing herbs and/or spices, added to a liquid while cooking and removed before serving. This sachet consists of a lemon, an onion, a bay leaf, parsley, and black peppercorns.

Poached Shrimp are shrimp that are cooked in gently boiling water and then shocked in ice. It is one of the most effective methods to guarantee tender shellfish.

Tomatillos are fruits (yes, fruits) known for their vibrant green hue and delicate husks, and they belong to the nightshade family. They have a tangy, acidic taste and contain less moisture than tomatoes, making them perfect for thick salsas and sauces.

Scallions, also known as green onions, are a variety of young onion characterized by their long green leaves and a small white base that doesn’t fully form a bulb. They possess a mild, sweet taste. In this recipe, only the light green and green tops are used. Tip using the root and white parts? If your soil is warm, plant them in the garden and watch them grow!

Avocado adds a soft, creamy flavor with subtle notes of nuts and grass. When mixed, it contributes a silky, buttery texture.

Prepared Horseradish is a sauce made by combining grated horseradish root with vinegar and salt, resulting in a creamy, spicy condiment. Its intense and sharp flavor provides a perfect balance to the sweet tomatillos and avocado in this recipe.

Honey and Lemon add a wonderful, sweet-and-tangy taste that enhances the sauce’s overall flavor. The honey adds a touch of natural sweetness, while the lemon introduces acidity and a refreshing zest.

Equipment Needed

  • Large stockpot
  • Cheesecloth
  • Kitchen twine
  • Colander
  • 14-cup food processor
  • Fine-mesh strainer
A slice of lemon, parsley, bay leaf, green herbs, and whole black peppercorns arranged on a piece of white cheesecloth, with a string beside them, all on a wooden surface.
A small bundle of white cheesecloth tied with string rests on a wooden surface.
A large metal pot filled with hot water sits on a stovetop. Inside the pot, a small mesh bag tied with string floats near the surface. Steam is rising gently from the water.
A large metal pot filled with water sits on a stove, with vegetables and possibly bones visible through the steam as they simmer, suggesting soup or broth is being made.
A metal colander filled with cooked shrimp and ice cubes sits on a wire rack over a sink, chilling the shrimp.
A food processor with a green, blended mixture sits next to a metal fine-mesh strainer on a light-colored countertop.
A metal strainer containing blended green mixture sits over a bowl on a white countertop, with a spoon resting inside. A food processor is partially visible on the left.
A glass filled with green juice sits on a white marble surface next to part of a blender with green remnants inside.
A food processor bowl containing halved avocado, chopped green onions, minced garlic, and a light green, blended mixture, viewed from above on a kitchen counter.
A food processor filled with creamy mashed avocado sits next to a glass bowl containing green liquid with a spoon in it, all on a light-colored countertop.

Tips for Making Jade Shrimp Cocktail

I use a sachet to make a court bouillon, aka fancy flavored water, when cooking shrimp.

  1. To make a sachet, use a double-layered 8-inch-square piece of cheesecloth. Place the lemon slice, bay leaf (fresh or dried), parsley, and pepperorns in the center of the cloth.
  2. Bring the corners up to create a close bag and securely tie with kitchen twine.
  3. Place the sachet in a large pot of boiling water, cover, and boil for 10 minutes.
  4. Remove the pot from the heat and add the shrimp. Allow the shrimp to poach in the water just until pink, about 2½-3 minutes.
  5. Using tongs or a slotted spoon, remove the sachet and discard. Drain the shrimp in a large colander, then immediately pour 4 cups of ice over them and gently toss. Allow the shrimp to cool and drain. Once drained, refrigerate for at least 2 hours. Shrimp can be made one day in advance.
  6. Meanwhile, place the tomatillos in the bowl of a food processor and purée. Transfer the purée to a fine-mesh sieve set over a bowl. Using a small ladle or silicone spatula, press on the purée and reserve the tomatillo water. You should have about ¾ cup of tomatillo water. You will thin the Jade sauce at the end, but save any water because it is quite tasty and refreshing!
  7. Return the tomatillo solids to the food processor and add the remaining ingredients.
  8. Purée the mixture until smooth.
  9. Add 1 tablespoon of the served tomatillo water to the purée. Season with salt and adjust with more tomatillo water to reach the desired consistency. Sauce can be made up to 3 days in advance.
A white serving dish filled with cooked shrimp, next to a small bowl of guacamole with a wooden spoon, placed on a dark blue cloth.

Substitutions

  • You can use frozen shrimp, just ensure they are completely thawed before adding to the boiling water.
  • If tomatillos are not available, you can use green tomatoes.
  • If you are wondering about adding cilantro or lime, that is close to a salsa verde, which is a different recipe, but as I always say, make it for you, make it your own.”

Entertaining Idea for Serving Shrimp Cocktail

Entertaining Idea for Serving Shrimp Cocktail or Other Cold Dishes Like Fruit Salad with Lime-Mint Syrup. Just remember to put a Waterproof Mat or tray under the Glass Cake Stand with Dome Lid to catch any condensation drips.

Other Serving Suggestions

For another sophisticated touch, it is also often served in martini glasses. See my post for Classic Chrimp Cocktail. This dish pairs beautifully with crackers, bread, or a refreshing salad on the side.

Can I use frozen shrimp?

Yes. Just ensure the shrimp are completely thawed, peeled, deveined, and with the tails still intact.

Can I use pre-cooked shrimp?

Yes. Just ask the fishmonger when the shrimp were cooked to ensure freshness. They will lack the added flavor from the sachet.

A bowl of guacamole with a cooked shrimp resting on its edge, surrounded by more shrimp on a white serving dish.

Other shrimp appetizers you may enjoy…

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Shrimp Cocktail
A plate of cooked, seasoned shrimp is served with a small bowl of cocktail sauce in the background. The shrimp are pink, plump, and garnished with ground pepper.
Roasted Shrimp Cocktail
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Shimp Stuffed Deviled Eggs
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Avocado Dressed Shrimp a la Mexicana

Jade Shrimp Cocktail

By Nicole Prep: 10 minsCook: 12 minsCool and Refrigeration Time: 2 hrs 30 minsTotal: 2 hrs 52 mins Servings: 10 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. 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!

Equipment

  • Large stock pot
  • Cheesecloth
  • Kitchen twine
  • Colander
  • 14-cup food processor
  • Fine-mesh strainer

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

  1. 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

  1. 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.)
  2. 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

Calories: 139kcal, Carbohydrates: 15g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 1400mg, Potassium: 497mg, Fiber: 3g, Sugar: 7g, Vitamin A: 118IU, Vitamin C: 10mg, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Adapted from Simple Fresh Southern, by the Lee Bros

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