Shrimp Cocktail-Mexican Style

"I got this recipe from a friend that tried something similar in a restaurant on South Padre island."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Queen uh Cuisine photo by Queen uh Cuisine
Ready In:
2hrs 15mins
Ingredients:
11
Yields:
8 cups
Serves:
4-6
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ingredients

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directions

  • Place shrimp in a large bowl.
  • Stir in garlic, red onion and cilantro.
  • Mix in Clamato, ketchup, lime juice, minced serrano and horseradish.
  • Season with salt.
  • Cover and refrigerate 2-3 hours.
  • Stir in avocado when ready to serve so it doesn't get too mushy.

Questions & Replies

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  1. kelly
    What size shrimps please?
     
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Reviews

  1. Lorena1
    This was wonderful. I used vegan shrimp, and it was perfect. The part that I made with real shrimp tasted just like what I had on SPI myself, which was what I was looking for. I didn't have any horseradish, but I did have some shrimp cocktail sauce, so I just used 1/4 cup of that instead. Exactly what I wanted it to be, thanks for posting!
     
  2. JJarmer
    Wish I could give this more stars. Everyone loved this. We will make this often. This is in the go to folder. Thanks
     
  3. Susie D
    Oh my this is EXCELLENT! If you like spicy this is a must try. The spicy shrimp paired with the creamy avocado is divine. I used frozen shrimp (thawed) and marinated 4 hours. This will definitely be made again & is going into my "best of" cookbook. Thank you for sharing the recipe! Made for Spring '09 Pick A Chef.
     
  4. Queen uh Cuisine
    AWESOME!!!! Thanks sugarnut. This was really great. I couldn't get clamato so I used spicy V8 instead. I let it marinade overnight and then added the avocado.. it came out fine. Thanks again.... Made for PAC spring 2009
     
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