Mexican Shrimp Cocktail Recipe

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Mexican Shrimp Cocktail

Margo Roberts


It is interesting the creations you come up with when you have nothing to make to eat. This appetizer is so versatile as a starter or just as a salad. You can do so much to play with it too. I got this one day when a bunch of us girls that worked at Unitog in Bell Gardens, CA back in the late 80's. We all threw in what we had and came up with this delicious concoction. It is now a favorite.

pinch tips: How to Peel & Devein Shrimp




1 Hr


1 lb
shrimp, you choose your size
1 large
cucumber, peeled and diced
2 large
avocadoes, diced
2 medium
roma tomatoes, diced
1 bunch
green onions, sliced thin (or a purple onion for color and sweetness)
a few sprig(s)
fresh cilantro chopped
1 can(s)
green chilies diced, or jalapeno if you want more heat
lime squeezed over all
hot sauce (like cholula) to taste
sea salt
coarse ground black pepper

Directions Step-By-Step

Chop all ingredients except for the shrimp, then mix all together in a bowl, cover and chill.
Serve on a lettuce leaf as a salad, or in a bowl with tortilla chips, or eat on a flour tortilla. This recipe is soooooo versatile in it's uses.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Healthy