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Seafood Cocktail with Spicy Mango Mayo

Certainly, a perfect shrimp cocktail can be ethereal on its own. However, I’m often not satisfied with just “doing the traditional.” So my version kicks up the “splurge” factor by adding a scoop of fresh crabmeat served with my Spicy Mango Mayo instead of the usual cocktail sauce for dipping.

Recipe Inspired by: Roasted Shrimp with Mango Cocktail Sauce by Diane Rossen Worthington via Food.com
Servings: 4
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 pound extra-large raw shrimp 12 to 16 count, peeled and deveined with tails remaining
  • 1/2 pound lump crabmeat rinsed and picked over (blue crab is fine too)
  • Olive oil spray I love the “Misto!”

Shrimp Marinade

  • 2 teaspoons minced shallot
  • 1 large green onion sliced (white and green parts)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon kosher salt or as desired
  • 1/8 teaspoon coarse pepper or as desired

Garnishes

  • 4 lettuce leaves such as romaine, red or green leaf lettuce or escarole
  • 4 small green onions trimmed
  • 4 large lemon slices
  • 4 clear parfait glasses

Spicy Mango Mayo

    Instructions

    • Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with olive oil spray. In a large bowl, combine all marinade ingredients. Toss shrimp with marinade. Transfer shrimp to prepared baking sheet.
    • Bake shrimp for 7 to 8 minutes or until pink and cooked through. (Cut open one to test.) Remove shrimp to a plate to cool. Cover and refrigerate for one hour to thoroughly chill.
    • Assembly: Place a lettuce leaf inside each parfait glass. Add a few tablespoons of Spicy Mango Mayo to the bottom of each. Top each with an equal amount of crabmeat. “Hang” 3 to 4 shrimp (depending on size) over rim of each glass. Garnish each glass with a lemon slice and a green onion. (Make a small snip in lemon slices to hang on glass.)
    • Serve immediately or refrigerate for up to 4 hours .

    Notes

    Make Ahead and Storage Tips: shrimp may be baked earlier in the day. Cover and refrigerate. Seafood cocktails may be assembled up to 4 hours before serving. Spicy Mango Mayo may be stored up to 3 days; cover and refrigerate. Stir before serving.
    Feel free to vary the size of the shrimp according to availability and preference. Adjust baking time accordingly.
    No time to make Spicy Mango Mayo? These shrimp would also be delicious served with your favorite cocktail sauce. Two of my favorite dishes using this versatile mayonnaise are Chilled Shrimp with Spicy Mango Mayo and Mango Shrimp Salad.