Now listen, sugarif you’re lookin’ for that one showstopper that has guests whispering who made this? before the first bite, this Shrimp Cocktail Christmas Tree is your answer. It’s festive, fabulous, and gives “seafood centerpiece” a whole new meaning. We’re talking shrimp, herbs, and sass all layered into a holiday marvel. Let’s build one together, right here in my cozy Southern kitchen.
Why You’ll Love This Recipe
- Visually stunning for any holiday gathering
- Surprisingly simple with no cooking required
- Perfect balance of nostalgia and flavor
What You’ll Need
This isn’t just an edible tree it’s a love letter to seafood. Each ingredient here plays a role, from the base to the topper.
- Cooked Shrimp: Medium to large, peeled and deveined. This is your star use fresh if possible for the best flavor and texture.
- Styrofoam Cone: This forms the base of the tree. Wrap it in foil before decorating so it’s food-safe.
- Fresh Kale or Parsley: Think of this as your tree foliage. It covers the cone and adds a lush green contrast to the pink shrimp.
- Toothpicks: These hold everything together shrimp, olives, lemons don’t skimp!
- Lemon Slices: For garnish and a pop of bright citrus flavor.
- Cocktail Sauce: You can use store-bought, or whip up your own with ketchup, horseradish, lemon juice, and Worcestershire.
- Optional Garnishes: Cherry tomatoes, olives, starfruit for the top whatever feels merry!
How to Build It
Okay friend, roll up those sleeves we’re going from plain cone to centerpiece glory, step-by-step:
Step 1: Wrap your Styrofoam cone in aluminum foil. If you want a little flair, tuck in sprigs of rosemary at the base for a “piney” touch.
Step 2: Using toothpicks, pin the kale or parsley all around the cone, starting from the bottom and working up. This is your greenery. You want it fluffy, not sparse!
Step 3: Skewer each shrimp onto a toothpick and push them into the cone in a spiral or zigzag pattern. Alternate directions to keep things dynamic.
Step 4: Fill in the gaps with lemon slices, olives, or cherry tomatoes. They make it pop with color and flavor.
Step 5: Dollop cocktail sauce on a serving plate or in a star-shaped dish nearby. If you’re feelin’ extra, make a star out of starfruit or a lemon slice for the top!
Step 6: Chill for at least 30 minutes before serving so everything firms up and stays fresh. Then—voila! You’ve got yourself the most unforgettable Christmas appetizer on the table.
A Few Pro Tips From My Kitchen to Yours
Here’s where a little Southern know-how comes in:
Always dry your shrimp before skewering. Wet shrimp don’t hold as well and may slide off. And don’t just shove them straight in angle your toothpicks slightly downward. That way, gravity works with you, not against you. If your tree will be out for a while, pop an ice pack underneath the plate and cover it with greens or herbs for stealthy cooling.
Want flavor that pops? Add a few shrimp tossed in Cajun spice or a hint of smoked paprika. That heat next to the citrusy cocktail sauce? Whew, divine.
How to Serve Your Seafood Masterpiece
This tree shines on a raised cake stand or wooden board, surrounded by crushed ice or herbs. Place cocktail sauce nearby, and maybe tuck a few crackers or toasted baguette slices around the base. And if you’re going big on holiday party food, add a few cheese balls, or even this Christmas salmon log for a full grazing table.
Shrimp Cocktail Christmas Tree
Equipment
- Styrofoam Cone
- aluminum foil
- Toothpicks
Ingredients
Base and Garnish
- 1 Styrofoam cone wrapped in aluminum foil
- 1 bunch fresh kale or parsley for covering the cone
- 1 pack toothpicks for assembly
Toppings
- 1 lb cooked shrimp medium to large, peeled and deveined
- 1 lemon sliced, for garnish and flavor
- cherry tomatoes optional, for decoration
- olives optional, for garnish
- starfruit or extra lemon slice optional, for topping the tree
For Serving
- 1 cup cocktail sauce store-bought or homemade
Instructions
- Wrap the Styrofoam cone in aluminum foil to make it food-safe. Optionally, tuck rosemary sprigs at the base for decoration.
- Using toothpicks, attach kale or parsley around the cone starting from the bottom. Cover the entire cone to resemble tree foliage.
- Skewer each shrimp with a toothpick and press them into the cone in a spiral or zigzag pattern. Alternate direction for a dynamic look.
- Fill gaps with lemon slices, cherry tomatoes, and olives for pops of color and flavor.
- Top with starfruit or a lemon slice for a festive finish. Serve with cocktail sauce on the side.
- Chill the entire tree for at least 30 minutes before serving to keep it fresh and firm.
Notes
- To keep it chilled during a long party,
- place an ice pack under the platter and disguise with herbs.
- Don’t overcrowd shrimp give each one space.
- Dry shrimp before skewering and angle toothpicks slightly downward so they stay in place.
FAQs
What are the best shrimp to use for a shrimp cocktail tree?
Medium or large cooked shrimp are best. You want that sweet, briny flavor and a bite that holds shape. Avoid tiny salad shrimp they won’t stand up or impress. Peel and devein ahead to save time and mess.
Can I make the tree ahead of time?
Absolutely! Build the tree up to 6 hours in advance. Just wrap it loosely with plastic wrap and keep it chilled. Add final garnishes (like lemon slices or herbs) just before serving so they stay fresh and perky.
How do I keep the shrimp cold during a long party?
Place the tree on a chilled platter, and tuck crushed ice or an ice pack under some decorative greens at the base. That keeps things cool without looking obvious.
Is this recipe beginner-friendly?
You bet it is! If you’ve got toothpicks, shrimp, and a little patience, you’re in business. No cooking required, and it’s forgiving even the “mistakes” look festive once it’s all together!
A Festive Finish
This Shrimp Cocktail Christmas Tree is more than just an appetizer—it’s a conversation starter, a memory maker, and a nod to that charmingly kitschy past we can’t help but adore. Whether you’re decking the halls with seafood or serving up classics like Louisiana hot crab dip, one thing’s for sure: holiday food is meant to be fun, flavorful, and shared.
And if you want a little peek into how this retro gem wiggled its way back into the spotlight, this Eater article dives into its glorious comeback story. It’s a read that’s as juicy as the shrimp itself.
