My F&W
quick save (...)
Mexican Shrimp Cocktail
© Tina Rupp

Mexican Shrimp Cocktail

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  1. 1 1/4 pounds shelled and deveined medium shrimp
  2. 1/2 cup ketchup
  3. 1/4 cup coarsely chopped cilantro
  4. 2 tablespoons drained prepared horseradish
  5. 1 large Hass avocado, peeled and cut into 1/2-inch dice
  6. Salt and freshly ground pepper
  1. In a medium saucepan of boiling salted water, cook the shrimp for 1 minute, or until they are opaque throughout. Drain the shrimp and spread them on a baking sheet. Let the shrimp cool in the refrigerator, about 10 minutes.
  2. Meanwhile, in a medium bowl, mix the ketchup with the cilantro and horseradish. Fold in the cooled shrimp and the avocado and season with salt and pepper. Transfer the shrimp cocktail to bowls and serve right away.
Serve With Tortilla chips and fresh lime wedges.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.