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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

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  • Ready In

Sarah Zeigler

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 {{adjustedServings}} servings

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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:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  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

jessitlv
319
9/23/2007

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 husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top.

Bonsai
305
8/5/2006

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 serving time)so we could use crackers for dipping. This was such a huge hit that my wife took the leftovers to her staff meeting the next day and now I have to send it weekly to her staff meeting. Thank you for the fantastic recipe.

robertb
241
3/27/2008

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 mroe avocado, but that's not the way you usually get it in the restaurants.