Recipe by Diane Chandler Hall
"Great and cool for a hot summer day!"
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1 (46 fluid ounce) bottle
tomato-vegetable juice cocktail
cooked small shrimp, peeled and deveined
cucumbers, seeded and cut into bite-size pieces
avocados - peeled, pitted, and chopped
1 (14.5 ounce) can
chopped fresh tomatoes
red onion, chopped
jalapeno pepper, seeded and chopped
hot pepper sauce (such as Tabasco®)
I just made some the other day. May I suggest using clamato..its super yummy . Instead of vegetable juice, I use clamato. Mouth waters
I made this in small servings - they were very well received. Thanks for a great recipe.
I've been making a shrimp cocktail almost identical to this for years after ordering one in the Mexican border town of Algodones and loving it. Like one other reviewer suggested, I also use Clamato juice or a V8/Clamato mix and I also add celery and garnish with cilantro. I usually make a big batch so it lasts in the fridge for a couple of days. For that reason I don't add the shrimp and avocado until I serve individually.
Excellent recipe! Simple to prepare and it tastes fresh and delicious my family loves it. A new favorite.
This is spot on to what we have in Algodones Mexico. Absolutely perfect. Thanks for sharing. I've tried many times to duplicate it but ... this one takes the cake.
Favorite summer time cocktail at our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Cool Mexican Shrimp Cocktail
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 73
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