- 2 pounds cooked shrimp, peeled and deveined
- 1/2 cup finely chopped red onion
- 1 habanero pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, diced
- 1 tablespoon crushed garlic
- 1 1/2 cups tomato and clam juice cocktail
- 1/4 cup fresh lime juice
- 1/4 cup ketchup
- 1/4 cup prepared horseradish
- 1 teaspoon hot pepper sauce, or to taste
- salt to taste
- 1 ripe avocado - peeled, pitted, and chopped
- Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
- Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.
03/31/2018
recipepes.com
Spicy Mexican Shrimp Cocktail, recipe
PT15M
PT1H
5
455 calories
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