Recipe by PURPLE975
"This quick and easy to make appetizer is sure to please your guests. Made this for a summer BBQ. It was gone in minutes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large cooked shrimp, peeled and deveined, tails removed
avocado - peeled, pitted, and cubed
chopped fresh cilantro
1 (12 ounce) bottle
hot pepper sauce
1 (10 ounce) bag
corn tortilla chips
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.
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.
Great base but a little bland as is. Add lime juice, salt and pepper and you'll get a terrific appetizer.
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.
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.
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.
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!
I used sweet chili heat sauce instead of cocktail sauce. This was a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Avocado Cocktail
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Take the classic shrimp cocktail to new levels of appetizer excellence.
Watch how to make this Latin American favorite.
A beer batter keeps the coconut on these crispy shrimp during cooking.