Spice up a simple shrimp cocktail appetizer with a relish that has a bit of a kick. This Mexican shrimp cocktail recipe is guaranteed to become your appetizer of choice for warmer weather. It's cool, tangy and perfectly zesty—not to mention quick to prep!
More About This Recipe
- When you invited your friends over, fixing a summer meal sounded like a breeze. But now that the actual day has arrived, the air is hot and sticky. And that cool breeze? It’s been replaced by an uncomfortably warm one. Can you say nightmare? The last thing you want to do is cook. And canceling is out of the question. So, what do you do? As impossible as it may feel at first, hosting a dinner party on a hot day is totally doable. You just need to choose the right summer meal to help keep your cool. Start with a cool appetizer like Ceviche-Style Shrimp Cocktail or Fresh Fruit Salad. Plan a simple main course. Something like grilled chicken or chicken salad is perfect. But if it’s really, truly too hot even to grill, substitute rotisserie chicken from the grocery store. Have your guests bring side dishes. Often times, people will offer to bring something. Say yes, and suggest they bring something to have with your main dish. If, for whatever reason, they don’t offer, go cool crisp veggies and hummus. A salad with burgers. Or just some perfect sliced bread with salad. Finally, for dessert, take advantage of the season. Red, White and Blueberry Shortcakes would be a nice ending to a good summer meal with friends.
Ceviche-Style Shrimp Cocktail
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 10
- Ingredients 16
Ingredients
- 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 large avocado, pitted, peeled and diced
- 1 medium cucumber, peeled, diced
- 3/4 cup finely chopped red onion
- 3/4 cup sliced green onions (12 medium)
- 2 plum (Roma) tomatoes, chopped
- 1 serrano chile, seeded, chopped
- 1/2 cup finely chopped fresh cilantro
- 3/4 cup ketchup
- 1/2 cup Bloody Mary mix
- 1/3 cup seasoned tomato-clam cocktail
- 1/3 cup fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- Few drops red pepper sauce, if desired
- Saltine crackers, if desired
Instructions
-
Step1In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
-
Step2In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
-
Step3Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
Nutrition
170
Calories
8g
Total Fat
12g
Protein
13g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 3/4 Cup
- Calories
- 170
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 31%
- Sodium
- 650mg
- 27%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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