Cool Mexican Shrimp Cocktail recipe

All Recipes Best Recipe Appetizers and Snacks Seafood Shrimp

Ingredients

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
½ cup chopped fresh tomatoes
½ red onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon prepared horseradish
½ teaspoon salt
2 dashes hot pepper sauce (such as Tabasco®)

Nutrition Info

199.2 calories
carbohydrate: 17 g
cholesterol: 110.7 mg
fat: 8.1 g
fiber: 5.9 g
protein: 15.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 799.5 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour 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.

Recipe Yield

8 servings

Recipe Note

Great and cool for a hot summer day!

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