High Protein Shrimp Cocktail with Greek Yogurt Sauce — 26g Protein

This high protein shrimp cocktail with greek yogurt sauce is the classic Thanksgiving starter, lightened up. Chilled shrimp — poached gently, then shocked in ice water — served with a creamy, tangy Greek yogurt sauce with lemon, dill and a little horseradish, instead of the usual sugary cocktail sauce. 26g of protein per serving, and on the table in 25 minutes.

The trick is the poach, not a boil. Shrimp go into hot, barely simmering water for 2–3 minutes, then straight into ice water. That stops the cooking instantly and keeps them snappy instead of rubbery — the whole difference between a good shrimp cocktail and a forgettable one.

Why you’ll love it

• 26g protein per serving, about 180 calories
• The classic Thanksgiving starter, with a lighter high-protein sauce
• Make-ahead friendly — chill it hours before guests arrive
• No cooking skill needed: poach, chill, dip

Ingredients

• 900g (about 2 lb) large shrimp, peeled and deveined, tails on
• 240g (1 cup) plain Greek yogurt, full-fat or 2%
• 2 tbsp lemon juice, plus lemon wedges to serve
• 1 tsp lemon zest
• 1 tbsp prepared horseradish
• 1 tbsp fresh dill, chopped, plus extra to serve
• 1 garlic clove, finely grated
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp black pepper, freshly ground
• 1 bay leaf, for the poaching water
• Ice, for the ice bath

Equipment used

• A large pot, for poaching the shrimp
• A large bowl of ice water, for stopping the cooking instantly
• A slotted spoon or spider strainer, for lifting the shrimp out fast
• A small serving bowl, for the Greek yogurt sauce

Instructions

1. Mix the Greek yogurt, lemon juice, lemon zest, horseradish, dill, garlic, Dijon mustard, smoked paprika, salt and pepper in a small bowl. Cover and chill while you cook the shrimp.
2. Bring a large pot of water to a boil with the bay leaf and a generous pinch of salt. Fill a large bowl with ice water and set it nearby.
3. Add the shrimp to the boiling water and cook for 2–3 minutes, just until they turn pink and curl into a loose C shape.
4. Lift the shrimp out with a slotted spoon and drop them straight into the ice water. Leave them for 2 minutes, then drain well and pat dry.
5. Chill the shrimp in the fridge for at least 15 minutes, or up to 4 hours.
6. Arrange the chilled shrimp around the bowl of Greek yogurt sauce on a platter with lemon wedges and extra dill, and serve cold.

Tips

• A loose C means perfectly cooked; a tight O means overcooked. Pull them the moment they curl.
• Chill the sauce as well as the shrimp — a cold sauce on cold shrimp is what makes this starter refreshing.
• Pat the shrimp dry after the ice bath, or water will dilute the sauce on the plate.
• Leftovers keep 2 days in the fridge. Keep the sauce separate so the shrimp stay firm.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Garlic Shrimp Zucchini Noodles — 39g Protein
• Garlic Herb Shrimp Skewers Thanksgiving Appetizer
• High Protein Tuna and White Bean Salad — 38g Protein

FAQ

Can I use frozen shrimp? Yes — thaw them fully in the fridge overnight, or under cold running water for 15 minutes, and pat them dry before poaching. Frozen shrimp poach in the same 2–3 minutes.

Is this high protein shrimp cocktail with greek yogurt sauce good for a Thanksgiving starter? Yes. It is built for one: it serves 6, it is made ahead and served cold, and it is light enough to open a heavy holiday meal without filling anyone up before the turkey.

Can I make it ahead? Yes. Poach and chill the shrimp up to 4 hours ahead, and make the sauce a day ahead, covered in the fridge. Assemble the platter just before serving.

What if I don’t like horseradish? Leave it out and add an extra teaspoon of Dijon mustard and a pinch more lemon zest. The sauce stays tangy and creamy, just milder.

High Protein Shrimp Cocktail with Greek Yogurt Sauce — 26g Protein

Sophia Martinez

Chilled poached shrimp with a creamy, tangy Greek yogurt, lemon and dill sauce. 26g protein — 25 minutes, serves 6.

Print Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 180 kcal

Equipment

• A large pot
• A large bowl of ice water
• A slotted spoon or spider strainer
• A small serving bowl

Ingredients

  

• 900 g (about 2 lb) large shrimp, peeled and deveined, tails on
• 240 g (1 cup) plain Greek yogurt, full-fat or 2%
• 2 tbsp lemon juice plus lemon wedges to serve
• 1 tsp lemon zest
• 1 tbsp prepared horseradish
• 1 tbsp fresh dill chopped, plus extra to serve
• 1 garlic clove finely grated
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp black pepper freshly ground
• 1 bay leaf for the poaching water
• Ice for the ice bath

Instructions

 

• Mix the Greek yogurt, lemon juice, lemon zest, horseradish, dill, garlic, Dijon mustard, smoked paprika, salt and pepper in a small bowl. Cover and chill while you cook the shrimp.
• Bring a large pot of water to a boil with the bay leaf and a generous pinch of salt. Fill a large bowl with ice water and set it nearby.
• Add the shrimp to the boiling water and cook for 2–3 minutes, just until they turn pink and curl into a loose C shape.
• Lift the shrimp out with a slotted spoon and drop them straight into the ice water. Leave them for 2 minutes, then drain well and pat dry.
• Chill the shrimp in the fridge for at least 15 minutes, or up to 4 hours.
• Arrange the chilled shrimp around the bowl of Greek yogurt sauce on a platter with lemon wedges and extra dill, and serve cold.

Notes

Poach 2–3 minutes only, then ice bath. A loose C shape means done. Sauce can be made a day ahead. Keeps 2 days refrigerated.

Keyword chilled shrimp, greek yogurt sauce, high protein, shrimp cocktail, thanksgiving appetizer

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