Margarita Shrimp Cocktail

Helene Mulvihill


My husband and I had this in a restaurant a few years back and we loved it so much we began experimenting with a recipe of our own. This is what we've come up with after many, many tests. You really can't go wrong with shrimp so experimenting was wonderfully fun!

★★★★★ 2 votes
a party
10 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow... this is amazing! It's a cross between a shrimp cocktail and Mexican salsa. We were a little unsure of the mango and avocado pairing but it was fabulous. The shrimp soak up the flavors from the horseradish, onions, and jalapeno. This will be great to bring to a party or to have for a snack on a relaxing evening home.


2 jar(s)
jars of salsa (16 oz each)
2 Tbsp
hot sauce
2 to 4 Tbsp
prepared horseradish to taste (we actually like 6 to 8)
1/4 c
chopped jalapenos (from a jar)
good sized fist-full of cilantro, chopped
1/4 tsp
black pepper
1/2 c
diced red onion
3 medium
roma tomatoes, diced
1 large
peeled and chopped mango
1/2 lb
frozen popcorn sized shrimp, peeled and deviened
1 or 2 large
avocados, chopped
4 Tbsp
lime juice
tortilla chips


1Mix first 7 ingredients in a medium sized bowl.
2Toss in tomatoes, onions, mango, and shrimp.
3Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
4Add avocado lime juice to mixture and toss.
5Serve with tortilla chips.
For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Collection: Fiesta Time!
Other Tag: Quick & Easy