EN DE FR ES PT IT
Shrimp Cocktail with Yogurt-Dill Sauce and Crisp Lettuce
Recipe

Shrimp Cocktail with Yogurt-Dill Sauce and Crisp Lettuce

Starter • South Africa

Chilled shrimp served on crisp lettuce with a tangy yogurt-dill cocktail sauce, plus lemon and a touch of tomato relish for that familiar seafood-cocktail vibe.

Why smarter

Uses plain yogurt instead of mayonnaise-heavy sauce, keeps the portion satisfying with lettuce and cucumber crunch, and relies on bold seasoning (lemon, dill, horseradish-style heat) for flavour without extra fat.

Chef tip

If you can’t find horseradish, add a small pinch of chilli flakes or a little extra lemon zest for lift—then chill the sauce for 10 minutes to let the flavours meld.

Soft line

Fresh, zesty and light—great before a main or as a summery starter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Cooked, peeled shrimp/prawns (thawed if frozen), patted dry 400.000 g cooked shrimp/prawns Medium size; tails optional
2 Cos lettuce or crisp iceberg, shredded 160.000 g lettuce About 4 packed cups
3 Cucumber, diced small 120.000 g cucumber
4 Plain low-fat yogurt 200.000 g plain low-fat yogurt Prefer thick/plain; Greek-style works too
5 Tomato sauce (ketchup) 30.000 ml tomato sauce 2 tbsp
6 Lemon juice 30.000 ml lemon juice 2 tbsp, plus extra wedges to serve
7 Fresh dill, finely chopped 10.000 g fresh dill About 2 tbsp chopped
8 Prepared horseradish 5.000 ml prepared horseradish 1 tsp, optional but classic
9 Worcestershire sauce 5.000 ml Worcestershire sauce 1 tsp
10 Garlic, finely grated or crushed 1.000 clove garlic Optional
11 Salt and black pepper salt and black pepper To taste
12 Lemon wedges, to serve 1.000 lemon lemon Cut into wedges

Method

  1. If using frozen cooked shrimp/prawns, thaw in the fridge or under cold running water, then drain well and pat dry with paper towel.
  2. In a bowl, whisk together yogurt, tomato sauce, lemon juice, chopped dill, horseradish (if using), Worcestershire sauce and garlic (if using).
  3. Season the sauce with a small pinch of salt and black pepper. Adjust to taste with extra lemon for more tang.
  4. Add the shrimp/prawns to the sauce and gently toss to coat. Chill for 10–15 minutes if you have time for best flavour.
  5. Shred the lettuce and divide between 4 small bowls or cocktail glasses.
  6. Scatter the diced cucumber over the lettuce for extra crunch.
  7. Spoon the coated shrimp/prawns over the lettuce and cucumber, dividing evenly.
  8. Finish with a little extra dill and serve immediately with lemon wedges on the side.