Original Mexican Shrimp Cocktail
Ingredients1 h 30 m servings 333 cals
- Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Per Serving: 333 calories; 16 g fat; 28.7 g carbohydrates; 22.8 g protein; 173 mg cholesterol; 935 mg sodium. Full nutrition
ReviewsRead all reviews 14
I have made something like this with the exception of one ingredient. My recipe calls for Chili Sauce (looks like ketchup) instead of salsa. Actually I made it for my family after a friend broug...
This is a great recipe. I have made a similar one before but could not find the recipe. The only change is that I made mine without ketchup but used chili sauce. This is great with either salt...
This is almost like I make mine minus the garlic and salsa verde. Gotta have Tapatio and ketchup, too. I also add cucumber and imitation crab meat to mine. Must eat with saltines.
Just like on the beach in Mexico, I made it exactly as the recipe states and it is perfect!
I’ve made this recipe many times! The only adjustments I made was I used the Clamato with lime in it already. Saved the avocado for right before serving it. Instead of jalapeños I put some Tapat...
This was so easy to make and it taste great! The only modifications I made were no salsa, no salsa verde, no garlic and used 1tsp of hot pepper sauce as opposed to 2.
My bride thought it was a bit "hot" as I added a bit of habanero sauce, and added chopped celery instead of cucumber. Almost as good as some of the best that I have had in Mexico. I have fro...
Wonderful Mexican Shrimp cocktail. I took it as an appetizer for a party this weekend and everyone loved it. I let it sit for about 4 hours before serving it so the flavors could meld. For best ...