Print: Mexican Shrimp Cocktail

This shrimp cocktail recipe is similar to one I first tried in San Antonio. I could never find a recipe that recaptured what I had there. I experimented and finally came up with the perfect combination of ingredients. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Prep

21 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

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

Instructions

1 Gather all ingredients.
2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

Nutrition per serving

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