[[{“value”:”Shrimp cocktail is one of those gloriously old-fashioned appetizers that fully stands up in the modern age—what’s better than juicy chilled shrimp with cocktail sauce? Diners looking for this classic dish have plenty of options to choose from, especially at steakhouses where the shrimp starter is the perfect accompaniment to savory, delicious steak and sides. If you’re craving a truly old-school meal that feels special, the following spots are worth a visit: Here are five steakhouses with the best shrimp cocktail, according to diners.
Mastro’s
Mastro’s Shrimp Cocktail is a fan-favorite appetizer diners rave about. “A little pricey but the one at Mastro’s is amazing. The shrimps are huge!!!” one fan shared in a forum about the best restaurant shrimp cocktails. “We had the shrimp cocktail as an appetizer and it was outstanding,” another said.
Ocean Prime
Seafood and steakhouse chain Ocean Prime has a flashy, delicious Jumbo Shrimp Cocktail diners love. “We had one of the best Shrimp Cocktails I’ve ever had – and I love Shrimp Cocktail!” one fan said. “It came out with dry ice fog spilling out of the bottom of the classic stainless container. It was accompanied by a spicy delicious cocktail sauce.”
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Gibsons Bar & Steakhouse
Gibsons Bar & Steakhouse has a number of delicious seafood appetizers, including the Shrimp Cocktail. “Enjoyed shrimp cocktail and oysters to start (west coast). Had the Australian lobster tail for dinner and some filet! Absolutely amazing!” one diner shared.
Larsen’s Restaurants
The Jumbo Shrimp Cocktail at Larsen’s Restaurants is served with cocktail sauce and lemon. “I usually go to the one at the Village but went to the Encino one and it’s the same GREAT tasting food!!! I always order the crab cakes, jumbo shrimp cocktail and the lobster mash with my meal,” one fan said.
Steak 48
Diners at Steak 48 can get the Colossal Shrimp Cocktail, served with house-made cocktail sauce and atomic horseradish. “Shrimp cocktail was enormous and delicious,” one fan said. “The shrimp for eight was in a large tall bowl in the center of the table. It was almost necessary to stand up to serve ourselves. Condiments of cocktail sauce, horseradish, and remoulade were delicious.”
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