Name: Tex-Mex Shrimp Cocktail
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: ¼ cup lime juice; 2 pounds jumbo Gulf shrimp, peeled, deveined, tails left on; metal or wooden skewers; 1 cup pico de gallo; ½ cup ketchup; ¼ cup olive oil; kosher salt and ground black pepper, to taste; 1 avocado, diced; 1 tablespoon vegetable oil; 2 tablespoons fresh parsley or cilantro leaves; 2 tablespoons Cholula ® hot sauce, plus more to taste

Shrimp Cocktail

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Spice up your next party with this zesty Tex-Mex shrimp cocktail featuring a fresh, homemade cocktail sauce for a delicious, crowd-pleasing appetizer.

Crustacean Shellfish

Juice

milliliter

lime juice

Seafood

gram

shrimp

Cups Plates Utensils

skewer

Salsa

pico de gallo

Condiments

ketchup

Oils

olive oil

Seasonings

Salt & Pepper

Fresh Fruit

avocado

vegetable oil

Fresh Vegetables

fresh parsley

hot sauce

Vitamin E

Vitamins

Cholesterol

Trans fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Choline

Iodine

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Alpha-carotene

Lycopene

Enjoy a simple, delicious, and stress-free shrimp cocktail with plump and juicy pre-cooked shrimp that's paired with a tangy homemade cocktail sauce.

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The easiest and best party appetizer recipe is Shrimp Cocktail! This healthy and low-carb snack is simple to prep-ahead in just 20 minutes which makes it perfect for the holidays!

Shrimp Cocktail Recipe

Mexican shrimp cocktail is filled with fresh vegetables, a homemade tangy tomato sauce, and perfectly cooked shrimp! This is the ultimate poolside treat.

Mexican Shrimp Cocktail

This classic shrimp cocktail appetizer comes together incredibly quickly. Purchasing uncooked shrimp and then poaching them in the shell helps them stay tender, though they turn out just fine if you want to peel and devein them. The sauce is super simple and comes together while the shrimp are cooling; it’s well-balanced with tanginess from the vinegar and lemon, a little kick from the horseradish, and sweetness from the ketchup.

Classic Shrimp Cocktail

Tex-Mex Shrimp Cocktail

Beverages

Meat & Seafood

Paper & Plastics

Condiment & Toppings

Baking Goods

Produce

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