Spicy Mexican Shrimp Cocktail recipe

All Recipes Appetizers and Snacks Spicy

Ingredients

2 pounds cooked shrimp, peeled and deveined
½ cup finely chopped red onion
1 habanero pepper, diced
¼ cup fresh cilantro, chopped
1 jalapeno pepper, diced
1 tablespoon crushed garlic
1 ½ cups tomato and clam juice cocktail
¼ cup fresh lime juice
¼ cup ketchup
¼ cup prepared horseradish
1 teaspoon hot pepper sauce, or to taste
salt to taste
1 ripe avocado - peeled, pitted, and chopped

Nutrition Info

226 calories
carbohydrate: 16.1 g
cholesterol: 230.4 mg
fat: 6.3 g
fiber: 3.3 g
protein: 26.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 662.3 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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