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Tropical “Shrimp” Cocktail Terrine


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Tropical “Shrimp” Cocktail Terrine


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Tropical “Shrimp” Cocktail Terrine

Try this flavorful Caribbean inspired take on making a kosher shrimp cocktail. Special equipment: Food ring mold - If you do not have a mold you can layer the ingredients in a clear cup and serve it in the cup


  • Prep Time : 15 min
  • Ready Time : 15 min


4 People


  • 1/4 large fresh pineapple, diced small
  • 1 large mango, diced small
  • 4 teaspoons fresh squeezed lime juice
  • 1/4 teaspoon salt
  • 6 teaspoons fresh cilantro, chopped you can use parsley if you dislike cilantro
  • 4 tablespoons Gold’s cocktail sauce and more to garnish
  • 2 tablespoons mayonnaise
  • 8 imitation shrimp, diced in small pieces
  • 2 Hass avocados
  • 1 lime


In a bowl mix pineapple, mango, salt, 4 teaspoons of cilantro and lime juice. Set aside.
In a separate bowl, combine “shrimp”, Gold’s cocktail sauce, mayonnaise, 2 teaspoons of cilantro. Mix well and set aside.
In another bowl mash peeled avocados, until creamy.
Add a couple pinches of salt and squeeze some lime juice (at least 1/2 a lime or more) on the avocados to prevent them from turning brown. Mix well

To assemble the terrines (do this right before serving), place a mold on a plate.
Take 1/4 of the pineapple / mango mix and press it on the bottom of the mold.
Add 1/4 of “shrimp” mixture and place it on top of the pineapple / mango layer pressing gently to form an even layer.
Add 1/4 of mashed avocado and with the help of a spoon gently spread it on top of the “shrimp” layer.
 Carefully lift the mold.
Garnish the top with some Gold’s Cocktail Sauce
If you do not own a mold you may use a wide clear drinking glass or and layer all the ingredients and serve the cocktail in the cup.


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About May I have that recipe


Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husband for that one).  Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone.  After all, what better way to make new friends and share our culture that through food.  Which brings us to how we started our blog May I Have That Recipe?  from our passion for food, our love for people and our need to share both. 

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe? 


Vicky and Ruth






2 Responses to Tropical “Shrimp” Cocktail Terrine

  1. This sounds delish!

  2. Put avocado, pineapple, mango and fish together and you’ve got my attention. I imagine this will work for any fish if those “shrimp” aren’t available. I’ve never seen them in the stores.

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