Cajun Shrimp Cocktail Board


Cajun Shrimp Cocktail Board

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    Create a Louisiana-style shrimp boil board with plump Argentina red shrimp, baby potatoes, smoked potatoes and two dipping sauces. This is a fun and festive way to spice up your next shrimp cocktail board.

    Recipe Tags

    Servings and Ingredients

    Fish Market seafood cocktail sauce
    Remoulade sauce
    Tail-on, peeled & deveined raw wild Argentina red shrimp (16 to 25 ct.), cooked
    Basket & Bushel petite red potatoes, boiled and halved
    Cajun style fully cooked andouille smoked sausage, sliced and cooked
    Raw wild Argentina red shrimp (14 to 15 ct.), cooked; peeled, leaving tails on
    Basket & Bushel mini sweet peppers, halved and seeded
    Snack-size cracked black pepper bruschetta toasts
    Celery sticks
    Old Bay seasoning, for garnish
    Chopped fresh chives, for garnish
    Italian parsley, for garnish
    Lemon wedges, for serving

    Things To Grab

    • Large rimmed baking pan
    • 2 small serving bowls


    1. Place crushed ice in a large rimmed baking pan. Place cocktail and remoulade sauces in separate small serving bowls.

    2. Place cooked shrimp (16 to 25 ct.) on ice in a corner of the baking pan. Then arrange sauces and remaining ingredients in a clockwise fashion in the pan.

    3. Garnish shrimp and remoulade sauce with Old Bay seasoning, potatoes with chives and platter with parsley, if desired. Serve with lemon wedges.