Mexican Gazpacho Shrimp Cocktail

Old El Paso®
Mexican Gazpacho Shrimp Cocktail
Try this great summer appetizer; it is very easy to make and is sure to impress your guests!
8 servings (2/3 cup each)


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1 can (10 oz) Old El Paso® enchilada sauce
1 package (1 oz) Old El Paso® fajita seasoning mix or 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 ounces cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro


Prep: 10 Minutes
Start to Finish: 1 Hour, 10 Minutes

1. In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.

2. Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

3. Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!


Expert Tips:

1. Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.

2. Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.

Created date

June 2013

Nutritional Information

Calcium 6 g
Calories 110
Caloriesfromfat 30
Carbohydrate 10 g
Cholesterol 90 mg
Fat 3.5 g
Fiber 2 g
Iron 2 %
Protein 10 g
Sodium 870 mg
Sugars 2 g
Satfat 0 g