James Carrier Photo by: James Carrier

Avocado-Shrimp Cocktail

Notes: In Mexico, saltine crackers are often served with seafood cocktails like this.

Sunset APRIL 2001

  • Yield: Makes 4 to 6 servings


  • 1 can (11 1/2 oz.) tomato and chili cocktail (bloody Mary) mix
  • 1/3 cup tequila
  • 3 tablespoons lime juice
  • 1/3 cup finely chopped onion, rinsed and drained
  • 1/3 cup chopped fresh cilantro
  • 2 to 3 teaspoons minced fresh jalapeño chili
  • 2 firm-ripe avocados (1 to 1 1/4 lb. total)
  • 3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
  • Kosher or regular salt
  • Lime wedges
  • Tortilla chips or saltine crackers


1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.

2. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.

3. If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.

4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 42%
  • Protein: 13g
  • Fat: 9.2g
  • Saturated fat: 1.5g
  • Carbohydrate: 8.1g
  • Fiber: 1.3g
  • Sodium: 367mg
  • Cholesterol: 111mg

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Avocado-Shrimp Cocktail Recipe