Spicy Mexican Shrimp Cocktail Recipe - Allrecipes.com
Spicy Mexican Shrimp Cocktail  Recipe
  • READY IN hrs

Spicy Mexican Shrimp Cocktail

Recipe by  

"Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
  2. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.
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Reviews More Reviews

Apr 04, 2015

OMG! This was so yummy! I have to admit I cut the heat wayyyyy back cuz we are big wimps when it comes to heat. No habanero and just 1 Tablespoon horseradish. Perfect for a summer meal. Thanks for sharing!

Feb 14, 2015

First time I tried this, I followed recipe to a "T" as usual. A little too spicy for this old mouth, but oh! Goodness! It had such fabulous flavor! Next try, I forgot to list the tomato/clam juice cocktail on my shopping list, so I substituted "Mrs. T's Bloody Mary Mix" (which I drink by the gallon!) and cut back the horseradish & hot sauce to taste. I loved it too, & my adult kids (after adding more hot sauce) did too! I think I liked them both just exactly, so at least this substitution will work if you need it. I love the mix plain, & so good for me, with low calorie count. Oh, & I served it to my kids in Margarita glasses with a small spoon! Nice presentation, I thought. HTH! Blessings!


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 230 mg
  • 77%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 662 mg
  • 26%

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

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