Steakhouse Cocktail Shrimp Wedge Salad

Steakhouse Cocktail Shrimp Wedge Salad with Roasted Asparagus My #3 Saucy Mama recipe that did not make the deadline. That’s correct, a recipe that I had completed and planned to make a few changes too and did not get the recipe entered in time. I loved this dish. I thought maybe it was to simple for the Saucy Mama Recipe Contest that was giving a Golden Ticket to the World Food Championships this November in Orange Beach, Alabama. So with my hesitation and busy days, I failed to deliver. The good news it, I still have a great recipe!!

Steakhouse Cocktail Shrimp Wedge Salad

My memories of great dining experiences often inspire a recipe creation. That is the case with this Iceberg wedged salad that is snow-capped with Blue Cheese Horseradish Dressing. Tucked underneath is roasted asparagus tossed in Saucy Mama’s Four Leaf Balsamic Dressing. The shrimp are tossed in olive oil and Saucy Mama Zesty Cocktail Sauce then roasted at 400 degrees for 8 to 10 minutes, just until pink and firm and cooked through.

So here is to deadline fails and great recipes!!

Steakhouse Cocktail Shrimp Wedge Salad

Steakhouse Cocktail Shrimp Wedge Salad

Number of servings: 4

See Detailed Nutrition Info on

A cocktail shrimp wedge salad that is inspired by a steakhouse experience. Create this at home for your own steakhouse dinner.


  • 1 pound medium size shrimp (approximately 6-7 shrimp per person), peeled and deveined
  • 1 tablespoon olive oil
  • 4 tablespoons Saucy Mama Zesty Cocktail Sauce
  • 20 ounces fresh trimmed asparagus
  • 1/4 cup Saucy Mama Four Leaf Balsamic Dressing
  • 4 large wedge cuts of Iceberg lettuce
  • Ingredients for the wedge salad dressing
  • 1/2 cup mayonnaise
  • 1/4 cup greek yogurt
  • 2 ounces crumbled blue cheese
  • 2 teaspoons while balsamic vinegar
  • 1/4 cup heavy cream
  • 2 tablespoons Saucy Mama Creamy Horseradish Sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • Addtional ingredients:
  • olive oil for asparagus
  • salt and pepper
  • chopped chives for garnish
  • Lemon


  1. Heat oven to 400 degrees.
  2. Combine all of the ingredients for the wedge salad dressing and set aside.
  3. In a small bowl, combine the olive oil, cocktail sauce and shrimp.
  4. On a greased baking sheet, arrange the shrimp. Add the asparagus and drizzle with olive oil. Salt and pepper the shrimp and asparagus. Roast for 8 to 10 minutes, just until the shrimp are pink, firm and cooked through.
  5. When the shrimp and asparagus are roasted, toss the asparagus in the dressing.
  6. Serve each plate with asparagus topped with a wedge of lettuce, that is dressed with Blue Cheese Horseradish Dressing and chives. Add the cocktail shrimp and lemon wedges!

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2 Responses to “Steakhouse Cocktail Shrimp Wedge Salad”

  1. June 2, 2016 at 5:59 am #

    What a great recipe Kim! No wonder it took 1st place in Saucy Mama’s recipe contest! You rock girl! Big congratulations!

    • June 2, 2016 at 8:40 am #

      Thank you Donna!! So appreciate your comment. We had fun making and eating it!!

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