Mexican Gazpacho Shrimp Cocktail

Mexican Gazpacho Shrimp Cocktail

"Try this great summer appetizer; it is very easy to make and is sure to impress your guests!"
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Ingredients

1 h 10 m servings 111 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 485 mg
  • 19%

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.

Directions

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  1. In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
  2. Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Footnotes

  • Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish . . . and a way to eat the shrimp cocktail!
  • Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.
  • Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.

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