Recipe By JeffnJamie
Rating
Published Jun 21st
Prep 30m Cook - Additional 1h Ready In 1h 30m
Servings 4 servings Calories 333

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don’t expect to have anything left over but an empty dish. Try it without the shrimp for those who don’t like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Recipe Ingredients

  • 4 roma (plum) tomatoes, diced
  • 1 cup sweet onion (such as Vidalia®), diced
  • ½ cup ketchup
  • ½ cup tomato and clam juice cocktail
  • ½ cup prepared salsa
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons prepared salsa verde
  • 2 teaspoons lime juice
  • 2 teaspoons hot pepper sauce (such as Tapatio®)
  • 1 clove garlic, minced
  • 1 pound frozen cooked shrimp - thawed, peeled, and deveined
  • 2 ripe avocados - peeled, pitted, and cubed

Cooking Directions

  1. 1 Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Nutrition Facts

  • Calories 333
  • Carbohydrate 28.7 g
  • Cholesterol 172.6 mg
  • Fat 16 g
  • Fiber 9 g
  • Protein 22.8 g
  • Saturated Fat 2.5 g
  • Sodium 934.9 mg
  • Sugar 13.2 g

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Reviews

  1. very yummy cool to eat in this hot humid weather.
  2. I ve made this recipe many times! The only adjustments I made was I used the Clamato with lime in it already. Saved the avocado for right before serving it. Instead of jalapeños I put some Tapatio hot sauce! Really good recipe!
  3. My bride thought it was a bit "hot" as I added a bit of habanero sauce and added chopped celery instead of cucumber. Almost as good as some of the best that I have had in Mexico. I have frozen the sauce and will try it again with left over sauce just adding more avocado - Read more ...
  4. Always been a big fan of this one. Tweek the recipe to your liking. There are no rules with this stuff
  5. Wonderful dish! Sauce is perfect! I added a;little fresh corn cut off the cob. Important to not put the avocado in unit just before you serve it so it doesn't make the sauce too creamy. Made this dish twice in one week per request. Thank you!
  6. This is almost like I make mine minus the garlic and salsa verde. Gotta have Tapatio and ketchup, too. I also add cucumber and imitation crab meat to mine. Must eat with saltines.
  7. Just like on the beach in Mexico I made it exactly as the recipe states and it is perfect!
  8. This is a great recipe. I have made a similar one before but could not find the recipe. The only change is that I made mine without ketchup but used chili sauce. This is great with either saltines or tortilla chips.
  9. I have made something like this with the exception of one ingredient. My recipe calls for Chili Sauce (looks like ketchup) instead of salsa. Actually I made it for my family after a friend brought it to a party at my home. It was such a big hit. When she came she brought saltines to - Read more ...
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