Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

274
Sarah Zeigler 30

"I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!"
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 15 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Reviews

274
  1. 324 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husb...

Most helpful critical review

As written, this recipe is good. I personally have a problem usually with canned juices and all the unnatural ingredients that go into them. Also preparing horseradish can produce such different...

I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husb...

Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at ...

I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add m...

This was really good...although I did make a few additions. I added cucumber and a whole lot more clamato juice. I also added a splash of tequila for flavor. Turned out great.

I usually don't rate recipes, I just save my favorites. This recipe is so awesome thoguh, I loved it. Couldn't tell enough people about it. Thanks.

The flavor was good but like others, I felt it was too soupy. I used Bill's Seasoned Ketchup (from this site) & decreased the hot sauce accordingly. I have had this before at a restaurant & thi...

Eat this for breakfast on Sunday mornings, it is the BEST cure for a hangover!! I omit the avocado because I don't care for it and also the horseradish because it is not part of Mexican cuisine;...

Excellent Party appetizer. I wouldn't change a thing. I served this to my husband and some guests who were completely skeptical. They all came back begging for seconds. Looks great served in...

This was absolutely awesome! I love shrimp and mexican, and had this cold shrimp avacado soup at an "authentic" mexican resteraunt a while back and have wanted to try to make something similar. ...