Shrimp Cocktail With Homemade Salsa Recipes

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SHRIMP COCKTAIL WITH HOMEMADE SALSA

Dive into this delicious Shrimp Cocktail with Homemade Salsa. Made with creamy homemade salsa, there's nothing quite as tasty as a shrimp cocktail to eat with crackers or any other side you're a fan of. Share this Shrimp Cocktail with Homemade Salsa with friends to make a splash!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 portions

Number Of Ingredients 10



Shrimp Cocktail with Homemade Salsa image

Steps:

  • POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
  • Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
  • MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
  • In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

juice of 1 lime
1 lb. medium shrimp, clean, peeled, deveined, cooked and drained
1/2 cup of KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup HEINZ Tomato Ketchup
1/2 tsp. of LEA & PERRINS Worcestershire Sauce
3 medium cucumbers, seeded and diced
1 Tbsp. finely chopped red onion
2 cups romaine lettuce, finely cut
4 avocados, cut into small squares
2 Tbsp. chopped fresh cilantro for garnish

SHRIMP AND CRAB WITH COCKTAIL SALSA

Categories     Pepper     Appetizer     No-Cook     Low Carb     Crab     Shrimp     Party     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 7



Shrimp and Crab with Cocktail Salsa image

Steps:

  • Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
  • Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

2 cups purchased medium salsa
2 cups bottled chili sauce
2 tablespoons prepared white horseradish
1 tablespoon (or more) chopped canned chipotle chilies*
4 pounds cooked peeled deveined large shrimp
4 pounds snow crab claws
Chopped fresh cilantro

SHRIMP WITH COCKTAIL SALSA

A bit different take on a seafood cocktail sauce. I modified this recipe a bit to suite my needs. I have used the coctail salsa as a base in my Seafood Supreme (234274).

Provided by Abby Girl

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Shrimp With Cocktail Salsa image

Steps:

  • Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
  • Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
  • Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

1 cup salsa, medium
1 cup chili sauce
1 tablespoon white horseradish (or more to suit taste)
3 teaspoons chipotle chiles in adobo (or more to suit taste)
2 lbs large shrimp (cooked, peeled deveined)
cilantro, garnish

ORIGINAL MEXICAN SHRIMP COCKTAIL

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Provided by JeffnJamie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 12



Original Mexican Shrimp Cocktail image

Steps:

  • Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g

4 roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2 ripe avocados - peeled, pitted, and cubed

MEXICAN SHRIMP COCKTAIL

It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12



Mexican Shrimp Cocktail image

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
1/2 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

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