Southwestern Shrimp Cocktail

If you don't want to cook your own shrimp, you can buy it steamed from the seafood department at the grocery store. The star of this appetizer is the sauce.

Yield: 8 servings (serving size: about 2 ounces shrimp and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13g
  • Carbohydrate: 3.6g
  • Fiber: 0.4g
  • Cholesterol: 97mg
  • Iron: 1.8mg
  • Sodium: 258mg
  • Calcium: 36mg


  • 1 1/2 pounds unpeeled medium shrimp
  • 4 cups water
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon finely chopped onion
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot sauce
  • 1 jalapeño pepper, seeded and chopped


  1. 1. Peel and devein shrimp, if desired, leaving tails intact. Bring water to a boil in a large saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp are done. Drain well. Cover and chill.
  2. 2. Combine tomato sauce and next 9 ingredients in a bowl; stir well. Cover and chill. Serve with shrimp.
  3. carbo rating: 3
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