Summershrimpcocktail Recipes

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SUMMER SHRIMP COCKTAIL



Summer Shrimp Cocktail image

Make and share this Summer Shrimp Cocktail recipe from Food.com.

Provided by Boomette

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb shrimp, peeled and deveined (medium or large)
3 tomatoes, chopped
4 green onions, chopped
1/2 cup ketchup
1/4 cup cilantro, chopped
1 small jalapeno pepper, finely chopped
2 tablespoons Italian salad dressing

Steps:

  • Bring a pot of well salted water to the boil. Add shrimp to boiling water, place lid on pot and remove from heat. Set aside while you prepare the rest of the recipe.
  • Combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing.
  • Drain the shrimp well and stir into the vegetable mixture. Cover and refrigerate for at least one hour. Overnight is even better.
  • Serve with Melba toast or assorted crackers.

Nutrition Facts : Calories 187.8, Fat 2.4, SaturatedFat 0.3, Cholesterol 239, Sodium 1419, Carbohydrate 14.3, Fiber 1.7, Sugar 9.8, Protein 27.5

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)



Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories     Appetizers and Snacks     Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

  • Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
  • Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

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