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Cool Mexican Shrimp Cocktail Recipe

Recipe by: Diane Chandler Hall

"Great and cool for a hot summer day!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In55 m
  • 1Pour tomato-vegetable juice cocktail into a bowl. Gently stir in shrimp, cucumbers, avocados, canned diced tomatoes, fresh tomatoes, red onion, jalapeno pepper, garlic, horseradish, salt, and hot pepper sauce until thoroughly combined. Chill in refrigerator and serve in martini glasses.
Ingredients
  • 8 servings
  • 199 cals
  • 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
  • 1 pound cooked small shrimp, peeled and deveined
  • 2 cucumbers, seeded and cut into bite-size pieces
  • 2 avocados - peeled, pitted, and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup chopped fresh tomatoes
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 2 dashes hot pepper sauce (such as Tabasco®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    199
    10%
  • Fat:
    8.1
    12%
  • Carbs:
    17
    5%
  • Protein:
    15.4
    31%
  • Cholesterol:
    111
    37%

Based on a 2,000 calorie diet

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