Shrimp and Avocado Cocktail Recipe -
Shrimp and Avocado Cocktail Recipe
  • READY IN 20 mins

Shrimp and Avocado Cocktail

Recipe by  

"This quick and easy to make appetizer is sure to please your guests. Made this for a summer BBQ. It was gone in minutes."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. In a medium bowl, combine the shrimp, avocado and cilantro. Stir in the cocktail sauce and hot pepper sauce until evenly coated. Divide into 8 small portions and serve with lime wedges and tortilla chips.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2008

I loved the idea of this recipe, but wanted it to come out a bit chunkier and not so much like a dip, so I added another extra avocado, chunked largely and only about 1/4 cup of the cocktail sauce. Also, a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible.

Most Helpful Critical Review
Aug 12, 2006

thought this was good start however I added chopped roma tomato and not as much bottled coctail sauce. Really liked the touch of hot pepper sauce.

Jun 13, 2006

Great base but a little bland as is. Add lime juice, salt and pepper and you'll get a terrific appetizer.

Jul 30, 2006

I substituted salad shrimp for large shrimp, which made it easier to scoop up. Also with fresh lime juice, and salt and white pepper as suggested. I took it to a party, and it was the first thing gone.

May 19, 2008

I made this for a Cinco de Mayo party & as a side for a light summer meal. I've shared the recipe with some friends & our advice is to add a little more hot sauce, lime juice, and some celery for some crunch. I used 2 avocados & twice the shrimp; otherwise the cocktail sauce is a little overpowering.

Jul 01, 2007

I made a slight change to the sauce. I used 1/4 cup of mayo, 1/4 cup of cocktail sauce, 1/4 cup of chili sauce, and the hot sauce listed in the recipe. I coated the shrimp and avacado with the mix (I did not use all of it - add according to your tastes), and then piled the "salad" onto toasted rolls for a sandwich. It was fantastic! Some of us added a thin slice of cheese. This was quick and easy and light for the summer.

Feb 10, 2009

Awesome dip! Few changes... I used med. shrimp that I cut in half, two avocados, and like others, used mayo, cocktail sauce and chili sauce instead of all cocktail sauce. I plan to make again next week for a luncheon at work. Thanks for a great idea!

Dec 29, 2008

was good, but too sweet with the bottled seafood sauce.Instead, next time I will use low-sodium/low sugar ketchup and a Tbsp. of prepared horseradish.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 790 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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