Cinco De Mayo Shrimp Cocktail

Total Time
Prep 35 mins
Cook 5 mins

Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005.

Ingredients Nutrition


  1. Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
  2. Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
  3. Peel shrimp, leaving tails on; devein, if desired.
  4. Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.


Most Helpful

Hey Jude, beautiful! I love the presentation! Didn't use the chilli powder - figured it had enough spice for my group! However, I served it next to the shrimp at each plate. The flavor is awesome it matches the pictures! The only thing I would change is I would add a bit more avocado & didn't use the tortilla chips (personal preference)didn't think it needed it with the wonderful sauce for dipping the shrimp! Thank you for a great recipe :) Diane

Manami December 23, 2007

Elegant and delicious. A perfect appetizer for a mexican or TexMex meal. The heat of the pepper with the coolness of avocado and shrimp was a great combination. I left the seeds in my pepper because we like the heat. Thanks for posting.

Vicki in CT August 12, 2007

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