Gluten-Free Shrimp Cocktail Recipe

By: Gillian on June 6, 2012

Shrimp cocktail makes a delightful chilled appetizer or light lunch. This gluten-free version consists of cooked shrimp in a piquant Marie Rose sauce served on a bed of shredded lettuce and can be accompanied with slices of your favorite gluten-free bread and butter. You may be interested to know that this is a popular appetizer in Britain (which the British call “Prawn Cocktail”), while Americans would be more familiar with a tomato- and horseradish-based version.

8 oz frozen, small shrimp (cooked, peeled, and deveined)

Marie Rose Sauce
2 Tbs mayonnaise (gluten-free)
4 Tbs plain yogurt (gluten-free)
3 Tbs ketchup
1 Tbs Lea & Perrins Worcestershire sauce
2 tsp prepared horseradish (gluten-free)
2 Tbs lemon juice

Green lettuce, leaves separated, washed, dried and torn into bite-sized pieces (use about 2 leaves per serving)
Gluten-free bread (elegant when cut in triangles!) and butter

Thaw the shrimp according to the package instructions. In a medium bowl, mix together all the ingredients for the Marie Rose sauce. Stir in the shrimp and place in the refrigerator to chill for 30 minutes. Divide the lettuce into 4 portions and arrange in the bottom of 4 glass serving bowls or cocktail glasses. Spoon equal amounts of the shrimp mixture onto the lettuce. Accompany the shrimp cocktails with gluten-free bread and butter.

4 servings