Mango Shrimp Cocktail Cups with Brandy Pink Sauce
Seared jumbo shrimp, diced mango, celery and capers layered in glasses with a brandy pink sauce. A make-ahead Christmas starter ready in 30 minutes.
Shrimp cocktail is a classic, and I like giving it a bright twist with sweet mango. The cups look pretty on a holiday table, and the pink sauce brings everything together. Best of all, I can prepare the parts earlier and assemble at the last minute.
Saúl’s Tip
Pat the shrimp very dry before they go in the pan. Dry shrimp sear and stay juicy, and wet ones steam and turn rubbery.
Tips for Success
- Use a ripe mango that gives slightly when pressed. Firm ones taste sour.
- Cook the shrimp quickly over high heat for a sweet, snappy bite.
- Layer in the glasses at the last minute to keep the lettuce crisp.
- Taste the sauce on a piece of shrimp, not on a spoon, before adjusting.
Make-Ahead and Storage
Keep the sauce, the mango mixture and the cooked shrimp in separate covered containers in the refrigerator for up to 8 hours. Leftover sauce keeps 3 days. Once assembled, eat the cups within an hour.
Variations
- Use diced avocado in place of half the mango.
- Fold a spoonful of prepared horseradish into the sauce for more bite.
- Serve the mixture on endive leaves for a finger-food version.
- No alcohol? Leave out the brandy and stir in 1 tsp lemon juice and a pinch of sugar instead.
Mango Shrimp Cocktail Cups with Brandy Pink Sauce
Ingredients
Instructions
- Thaw frozen shrimp in the refrigerator for a few hours, or in a bowl of cold water for about 1 hour.
- Make the pink sauce. In a small bowl, stir the mayonnaise, tomato paste, brandy, Worcestershire sauce and hot sauce until smooth with no streaks of tomato paste. Taste and add more hot sauce if you like.
- Trim the celery and slice the stalks thinly. Peel the mango, slice the flesh off both sides of the flat pit, and cut it into small cubes.
- Stir the celery, mango, capers and lime juice together in a bowl. The lime keeps the mango bright.
- Pull the heads off the shrimp, if attached. Peel the bodies but leave the tails on, which makes them easy to pick up.
- Pat the shrimp dry and season with salt and pepper.
- Heat the oil in a large skillet over high heat until it shimmers. Add the shrimp in one layer.
- Sear (cook fast over high heat to brown the outside) the shrimp 1 to 2 minutes per side, until pink and opaque (no longer see-through). Move them to a plate and cool for 5 minutes.
- Divide the lettuce among 4 small glasses. Top each with a quarter of the mango mixture.
- Lean two shrimp on the rim of each glass, spoon the pink sauce over the top, and serve right away.
Frequently Asked Questions
Can I make shrimp cocktail cups ahead?
Yes. Make the sauce, cook the shrimp and dice the mango up to 8 hours ahead and keep them separate in the refrigerator. Layer the glasses just before serving so the lettuce stays crisp.
What can I use instead of brandy?
Use 1 tsp lemon juice plus 1 tsp water for a non-alcoholic sauce. Cognac or a splash of dry sherry also works well.
How do I know the shrimp are cooked?
Cooked shrimp turn pink and opaque and curl into a loose C shape. A tight O means they are overcooked.
