Cinco de Mayo Shrimp Cocktail

Cinco de Mayo Shrimp Cocktail

Southern Living MAY 2005

  • Yield: Makes 6 servings
  • Cook time:5 Minutes
  • Prep time:35 Minutes


  • 4 plum tomatoes, coarsely chopped
  • 1/2 red onion, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded
  • 2 garlic cloves
  • 1/4 cup fresh lime juice
  • 2 teaspoons sugar
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 6 cups water
  • 30 unpeeled, large fresh shrimp
  • 1 large avocado, diced
  • Garnish: lime slices
  • Lime-flavored tortilla chips


Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill sauce up to 1 week.

Bring 6 cups water to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours, if desired.

Peel shrimp, leaving tails on; devein, if desired.

Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around edge of each glass; garnish, if desired. Serve with lime-flavored tortilla chips.


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Cinco de Mayo Shrimp Cocktail recipe