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Mexican Shrimp Cocktail

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 1 hr, 30 mins

Makes 8 to 10 appetizer servings

This fresh, colorful swap for creamy shrimp dip was inspired by reader Carolyn Coleman.


  • 1 pound peeled, medium-size cooked shrimp, deveined and halved
  • 3 plum tomatoes, diced
  • 3 jalapeño peppers, seeded and diced
  • 1 small sweet onion, diced
  • 1 garlic clove, minced
  • 1/2 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chili sauce
  • 1/4 cup spicy tomato juice
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons hot sauce
  • 2 tablespoons prepared horseradish
  • 1 avocado, diced
  • Kosher salt and freshly ground black pepper
  • Tortilla chips

How to Make It

  1. Stir together first 13 ingredients in a bowl. Cover and chill 1 to 24 hours.

  2. Stir in avocado; add salt and pepper to taste. Serve with tortilla chips.

Cook's Notes

We tested with V-8 Spicy Hot 100% Vegetable Juice.