Shrimp and Avocado Cocktail

Shrimp and Avocado Cocktail

19
PURPLE975 1

"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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Ingredients

20 m servings 310 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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 sau...

Most helpful critical review

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.

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 sau...

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 th...

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 f...

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 m...

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 n...

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.

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.

I used sweet chili heat sauce instead of cocktail sauce. This was a huge hit!