ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Gazpacho Shrimp Cocktail

Prep time 10 mins
Start to Finish time 1 hr, 10 mins
Yield 8 servings (2/3 cup each)
Try this great summer appetizer; it is very easy to make and is sure to impress your guests!

Ingredients

  • 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

Nutrition 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

How to Make It

  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!

  4.  

  5. Expert Tips:

  6. 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.

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