Shrimp Cocktail

Shrimp Cocktail

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 6-8
  • About This Recipe

    “This is something I made up after going to a Mexican restaurant some years ago. I make it for parties and potlucks and it is always a hit.”


  • 1 1/2 lbsmedium to large shrimp, shelled and deveined( cooked)
  • 1 (48ounce) cans V8 vegetable juice
  • 1 (8ounce) jars seafood cocktail sauce
  • 8ouncessalsa( as hot as you like it)
  • 2cupschopped cilantro
  • 3diced avocados
  • 4mediumdiced vine ripe tomatoes
  • 2limes, juice of
  • Directions

  • Combine all ingredients together and allow about 3 hours for marinating.
  • Serve cold.
  • Reviews

  • ” Had this for our Sunday 3PM appetizer course and it will be a regular. Delicious flavor with the combination of V8, cilantro, avacado and fresh tomatoes. I cut the recipe in half and they were good generous servings. The recipe is a bit vague as to amounts but for half the recipe I used just under 1/2 cup V8, 1/2 cup seafood cocktail sauce, 4 oz extra hot salsa, 3/4 lb shrimp,3/4 cup cilantro,1 large avacado, 2 tomatoes, 2 tbsp lemon juice. Very tasty than-you Polly for a winner — Aug 5, 2002, 2 members found this helpfulMade this again and this time just had the prawns on the side of the great tasting salsa. Didn’t have any avocado still MMM”

  • “This is actually a very traditional adaptation of the ever-present coctel de camarones.It’s actually great for the morning/afternoon after a night of hearty drinking, (in fact, we call it Mama’s hangover cure) served with lime wedges, avacado wedges and tortilla chips, and if you’re feeling adventurous, try adding a shot of vodka (or if really adventurous, add two) to the coctel.We call them “Pinche Marias” and serve them at after Mass brunches in Margarita glasses.Another variant is adding a minced clove of garlic to the salsa (we make our own salsa).I’d definitely recommend trying this recipe.You won’t regret it!”