Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

272
Sarah Zeigler 29

"I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!"

Ingredients

3 h 15 m {{adjustedServings}} servings 258 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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Reviews

272
  1. 321 Ratings

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I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husb...

Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at ...

I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add m...