Baja Shrimp Cocktail
At a Glance
- Prep
- 15 minutes
- Cook
- 2 hours
- Total
- 2 hours 15 minutes
- Servings
- 4 serving(s)
Categories
- Appetizer
- Mexican
- No-cook
- Easy
- No-Cook
Allergens
- Shellfish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is our version of the extremely popular appetizer served at Chinook's restaurant in Seattle's Fisherman's Terminal. Fast and fresh, this makes a great party dish as almost everything can be made ahead of time. It's also a great main dish on those nights when it's too hot to cook in the kitchen. So sit back, relax, pop a cold one and imagine yourself on the beaches of Baja. This is one appetizer that let's you enjoy your own fiesta.
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Equipment
Large bowl, measuring cups, measuring spoons, knife, cutting board
Ingredients
- 1/4 cup ketchup or 1/4 cup mild salsa
- 1/4 cup fresh lime juice
- 1 -2 teaspoon hot pepper sauce
- 1 lb baby shrimp (cooked)
- 1/2 cup tomatoes, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 avocados, chopped
- 1/4 teaspoon fresh ground pepper
- lime wedge
- Old Bay Seasoning
Instructions
In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
Add shrimp, tomato, onion and cilantro. Toss gently to coat.
Cover and chill for 2 to 4 hours.
Just before serving, add avacados and toss to coat. Garnish with lime wedges.
Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.
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