Easy Mexican Shrimp Cocktail Food

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MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
1/2 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

MEXICAN-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

  • Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
  • For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
  • Garnish with lime and serve with tostadas, chips, or saltine crackers.

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 3h15m

Yield 6

Number Of Ingredients 11

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Steps:

  • Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g

EASY MEXICAN SHRIMP COCKTAIL



Easy Mexican Shrimp Cocktail image

Make and share this Easy Mexican Shrimp Cocktail recipe from Food.com.

Provided by Ranikabani

Categories     Mexican

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

9 tiger shrimp, shelled and steamed until cooked
1/2 medium onion, chopped finely
1/2 lime, juice of
1/4 cup fresh cilantro, chopped
1/3 cup avocado, chopped
2 tablespoons ketchup
hot sauce, to taste

Steps:

  • Put cooked shrimp in a medium glass bowl.
  • Pour lime juice over them.
  • Add all other ingredients and toss everything gently.
  • Serve immediately.

Nutrition Facts : Calories 64.8, Fat 2.8, SaturatedFat 0.4, Cholesterol 27.4, Sodium 138.3, Carbohydrate 6.5, Fiber 1.5, Sugar 3.2, Protein 4.4

EASY MEXICAN SHRIMP COCKTAIL



Easy Mexican Shrimp Cocktail image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! (Cooking time does not include 2 hour chill time)

Provided by PSU Lioness

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Italian dressing
1/2 cup chopped tomato
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped green onion
1 1/2 teaspoons honey
1/4 teaspoon Tabasco sauce
1 lb medium shrimp, cleaned and cooked
2 teaspoons finely chopped coriander (cilantro) or 2 teaspoons parsley

Steps:

  • In medium bowl, combine Italian dressing, tomato, chilies, green onions, honey and Tabasco sauce. Stir in shrimp.
  • Cover and marinate in refrigerator, stirring occasionally, at least 2 hours.
  • Just before serving, stir in coriander.

Nutrition Facts : Calories 154.3, Fat 7, SaturatedFat 1.1, Cholesterol 115.2, Sodium 440.2, Carbohydrate 6.9, Fiber 0.6, Sugar 4.5, Protein 16.1

CLASSIC MEXICAN SHRIMP COCKTAIL



Classic Mexican Shrimp Cocktail image

Make and share this Classic Mexican Shrimp Cocktail recipe from Food.com.

Provided by Dirty Bird

Categories     For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 22

2 lbs large shrimp (cooked, peeled, and tails removed)
46 ounces v- 8 spicy vegetable juice (1 bottle)
16 ounces Clamato juice
20 key limes, juice of, mexican
12 ounces orange soda
4 large tomatoes (diced)
1 large onion (chopped)
1 bunch green onion (chopped)
1 stalk celery (chopped)
1 cucumber (peeled, de-seeded, and diced)
6 radishes (chopped)
4 fresh serrano chilies, diced or 4 jalapenos
2 bunches fresh cilantro (leaves only)
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon Old Bay Seasoning or 1 tablespoon celery salt
3 avocados (garnish)

Steps:

  • Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

JIM'S " MEXICAN SHRIMP COCKTAIL"



Jim's

An easy spicy appetizer. I had to beg my friend to get this recipe from him. I have no idea where he got it. My grandchildren aren't fond of it, but most adults rave about it! (Oct, 08 I made this the other night again and decided to try it with some angel hair pasta tossed in. Made a great cold pasta salad!)

Provided by jrtfan

Categories     Easy

Time 12h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup Italian dressing
1 (10 ounce) can tomatoes and green chilies, undrained
1 (4 ounce) can green chilies, chopped, undrained
1/4 cup green onion, chopped
1 teaspoon honey
1/4 teaspoon hot pepper sauce (or more, to taste, I use lots)
1 lb medium shrimp, cooked, cleaned & deveined
2 tablespoons cilantro, finely chopped

Steps:

  • Combine all ingredients in a medium bowl except cilantro.
  • Cover and marinate in refrigerator, stirring occasionally, at least 2 hours, but overnight is better.
  • Just before serving, stir in cilantro.
  • I use Zesty Italian dressing and RoTel tomatoes, but you can use whatever dressing you prefer.

Nutrition Facts : Calories 214, Fat 12.5, SaturatedFat 2, Cholesterol 115.2, Sodium 956.8, Carbohydrate 9.6, Fiber 0.4, Sugar 5.3, Protein 16.3

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