Print Recipe

Mexican Shrimp Cocktail



Cocktail Sauce

  • 1 pound plum tomatoes, cored and each tomato quartered
  • 1 red bell pepper, chopped
  • 3/4 cup white vinegar
  • 3/4 cup chopped white onion
  • 1/2 cup granulated sugar
  • 5 cloves garlic, smashed
  • 1 chipotle chile in adobo sauce, coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt


  • 1 1/2 pounds large cooked, peeled shrimp, chopped
  • 1 ripe avocado, diced
  • 1 fresh serrano chile, stemmed, seeded, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice


  1. Sauce: In pan, bring tomatoes, pepper, vinegar, onion, sugar, garlic, chipotle, cilantro, salt to a boil. Simmer for 30 minutes, until vegetables very tender.
  2. Refrigerate until cool, 1 hour.
  3. Shrimp: In blender, puree sauce. Transfer to bowl.
  4. Add remaining ingredients (can be made day ahead; refrigerate).
  5. Serve in 8 martini glasses.

Per serving: Makes 8 servings. Per serving: 210 calories, 19 g protein, 23 g carbohydrate, 5 g fat, 1 g fiber, 166 mg cholesterol, 599 mg sodium

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips