Pink Panther shrimp cocktail with avocado & beetroot

beetroot & avo shrip cocktail-1-17.jpg

A shrimp cocktail that will make you glow

We all know the retro 80ies shrimp cocktail with this heavy cocktails sauce on the side and the shrimp lined up on the rim of a cocktail glass. However, I decided to take this from another, healthier angle, add more complexity and flavor and to bring the style to the 21st century. Note on the side – it has turned out deliciously!

The combination of ingredients works out brilliantly: soft & creamy avocado with a hint of mint, earthy marinated beetroot, balanced by sweet pear, zingy lemon, hearty walnut and well, shrimps. I’ve replaced the classic cocktail sauce with a combination of natural yogurt, apple cider vinegar and dijon mustard. In combination with the beetroot that results in an amazing color.

In terms of health benefits, this is a total winner: shrimps are a great source of lean protein, avocado provides good mono-saturated fats and more that 20 different vitamins and minerals, while beet root is an excellent source of folate and a very good source of manganese, potassium as well as vitamins A and C. So basically, this dish will detox you ;-).

Enough said, let’s do this!

Serves 2


100g shrimps, pre-cooked and peeled
1 avocado
150g beetroot, finely sliced
1-2 radishes, chopped
1/2 ripe pear, de-cored, chopped
1 spring onion, finely chopped
2 tbsp natural yogurt
juice of one lemon
1 tsp dijon mustard
1/2 tsp apple cider vinegar
1-2 springs of fresh mint, stalk removed, finely chopped
salt, pepper
1/2 tsp sesame seeds
1/2 tsp walnut oil
1 hand full of rocket (for serving)

beetroot & avo shrip cocktail-1-16.jpg


1. Place the avocado in a small bowl and mash with a fork. Add spring onion, mint and half the lemon juice. Stir through and season to taste with salt and pepper.

2. Next, prepare the beetroot layer: put chopped beetroot, pear, radish, natural yoghurt, dijon mustard and apple cider vinegar in a bowl and mix well. Check if the acid balance is right, otherwise add a bit more apple cider vinegar. Season to taste with salt.

3. Drizzle the shrimp with lemon juice and sesame seeds in a separate bowl.

4. Assemble the dish: if you want perfect layers it’s easiest to cut a clear film in half, form a circle, stick it together with some adhesive tape and place it in the middle of the plate. Spread half the avocado in the clear film circle so it touches the clear film .Next, use half of the beetroot mix as your second layer. Last but not least, place the shrimp on top of the beetroot. Sprinkle with some sesame seeds and walnut oil and serve with some rocket and a slice of toasted bread on the side.

Enjoy! 🙂


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