Spanish Shrimp Cocktail

Recipe Contest Winner – Roxanne Chan

4 to 6 servings



  • 24 ounces of Contessa Cooked Tail-Off Shrimp, thawed

  • 1 large orange, peeled and chopped into cubes

  • 1/2 cup pimento stuffed green olives, sliced

  • 1 tablespoon red onion, minced

  • 1 tablespoon parsley or cilantro, chopped

  • 3/4 cup orange juice

  • 1/2 teaspoon orange peel, grated

  • 2 tablespoons olive oil

  • 1 garlic clove, chopped

  • Sliced almonds and lime wedge (optional)


  • In a large bowl combine shrimp, chopped orange, olives, parsley or cilantro and onion.

  • Mix well and set aside.

  • In a separate bowl mix the orange juice, orange peel, olive oil and garlic.

  • Thoroughly combine both mixtures.

  • Cover and refrigerate for 1 hour.

  • Divide mixture into serving bowls and garnish with sliced almonds and lime wedge.

  • Tips:

  • Create a stunning presentation with this recipe by serving in a martini glass or chilled champagne flute with a salted rim.