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Mexican Shrimp Cocktail


  • 2 pounds cooked shrimp, peeled and deveined
  • 1 tablespoon crushed garlic
  • 1/2 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 cups tomato and clam juice cocktail
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1 teaspoon hot pepper sauce, or to taste
  • 1/4 cup prepared horseradish
  • salt to taste
  • 1 ripe avocado – peeled, pitted and chopped


  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.

Nutritional Information

Amount Per Serving Calories: 258 | Total Fat: 6.7g | Cholesterol: 295mg


Possible SubstitutionsCocktail sauce for the ketchup and skip the hot pepper sauce.

The ketchup for spicy V8.

V8 Spicy hot juice instead of tomato clam.

The hot sauce with 1 large jalepeno pepper, chopped, and used 2 avocados and 2 tomatoes, diced.


Photo for Idea purposes only, by Shrimp Magic



This entry was posted on Tuesday, May 31st, 2011 at 2:08 pm and is filed under Appetizer, pink shrimp, Recipes, shrimp, Shrimp Cocktail. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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