Rating: 4.95 stars
21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

333 calories; protein 22.8g; carbohydrates 28.7g; fat 16g; cholesterol 172.6mg; sodium 934.9mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
08/29/2012
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 brought it to a party at my home. It was such a big hit. When she came she brought saltines to use to dip it with. I figured she just didn't have other crackers so I got out the fancy type. Come to find out nothing is better than a plain ole saltine with this wonderful dip. This will store in the refrigerator for 4 days. It is best made several hours in advance so the flavors meld. Read More
(24)
21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/29/2012
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 brought it to a party at my home. It was such a big hit. When she came she brought saltines to use to dip it with. I figured she just didn't have other crackers so I got out the fancy type. Come to find out nothing is better than a plain ole saltine with this wonderful dip. This will store in the refrigerator for 4 days. It is best made several hours in advance so the flavors meld. Read More
(24)
Rating: 5 stars
07/09/2015
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. Read More
(9)
Rating: 5 stars
03/31/2014
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 saltines or tortilla chips. Read More
(8)
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Rating: 5 stars
02/28/2015
Just like on the beach in Mexico I made it exactly as the recipe states and it is perfect! Read More
(1)
Rating: 5 stars
01/29/2018
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 Tapatio hot sauce! Really good recipe! Read More
(1)
Rating: 5 stars
08/30/2018
very yummy cool to eat in this hot humid weather. Read More
(1)
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Rating: 5 stars
04/20/2016
Always been a big fan of this one. Tweek the recipe to your liking. There are no rules with this stuff Read More
Rating: 5 stars
08/17/2017
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 frozen the sauce and will try it again with left over sauce just adding more avocado and new shrimp. I'll let you know if this is good or a no no. Read More
Rating: 5 stars
03/19/2016
Wonderful dish! Sauce is perfect! I added a;little fresh corn cut off the cob. Important to not put the avocado in unit just before you serve it so it doesn't make the sauce too creamy. Made this dish twice in one week per request. Thank you! Read More