Mexican Shrimp Cocktail

This fairly easy shrimp cocktail recipe banks on the delicious combination of ketchup, horseradish and cilantro.

  • Total Time:
  • Servings: 4

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  • 1 1/4 pounds shelled and deveined medium shrimp
  • 1/2 cup ketchup
  • 1/4 cup coarsely chopped cilantro
  • 2 tablespoons drained prepared horseradish
  • 1 large Hass avocado, peeled and cut into 1/2-inch dice
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © Tina Rupp Published April 2004

467524 recipes/mexican-shrimp-cocktail 2013-12-06T23:37:16+00:00 Jamie Samford spring|summer|fast-column|barbecue-cookout|game-day|mexican|appetizers-starters|4|fast|healthy april-2004,jamie samford,mexican seafood,seafood cocktail,shrimp cocktails,shrimp with avocado recipes,mexican-shrimp-cocktail 467524

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