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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

310 calories; protein 15.8g 32% DV; carbohydrates 34.3g 11% DV; fat 12.9g 20% DV; cholesterol 110.7mg 37% DV; sodium 790mg 32% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2008
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 sauce. Also a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible. Read More
(45)

Most helpful critical review

Rating: 3 stars
08/13/2006
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. Read More
(12)
23 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/03/2008
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 sauce. Also a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible. Read More
(45)
Rating: 4 stars
06/13/2006
Great base but a little bland as is. Add lime juice salt and pepper and you'll get a terrific appetizer. Read More
(23)
Rating: 4 stars
07/30/2006
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 thing gone. Read More
(20)
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Rating: 5 stars
07/01/2007
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 mix (I did not use all of it - add according to your tastes) and then piled the "salad" onto toasted rolls for a sandwich. It was fantastic! Some of us added a thin slice of cheese. This was quick and easy and light for the summer. Read More
(18)
Rating: 4 stars
05/19/2008
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 for some crunch. I used 2 avocados & twice the shrimp; otherwise the cocktail sauce is a little overpowering. Read More
(16)
Rating: 4 stars
02/10/2009
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 next week for a luncheon at work. Thanks for a great idea! Read More
(15)
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Rating: 3 stars
08/12/2006
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. Read More
(12)
Rating: 3 stars
12/29/2008
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. Read More
(10)
Rating: 5 stars
12/29/2010
I used sweet chili heat sauce instead of cocktail sauce. This was a huge hit! Read More
(9)