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Toni's Mex. Shrimp Cocktail Dip

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Toni's Mex. Shrimp Cocktail Dip
2008-07-25 Appetizer
3 93

Cooked and chopped shrimp is combined with diced avocados, onion, green onion, cilantro, tomatoes, ketchup and a generous amount of bottled hot pepper sauce to make this dip.

  • Servings: 10 servings


2-lbs Raw Shrimp, 30 to 40 count
3 Ripe Avocados, diced
1 Large Onion, diced
¾ cup Cilantro, chopped
1-bunch Green Onions, diced
4-6 Large Tomatoes, diced
¾ cup Ketchup
½ cup Hot Pepper Sauce, or to taste
Salt, to taste


Boil shrimp with no seasonings, just salt until pink in salted water. Drain, reserving some of the water. Peel and chop shrimp. Add shrimp to other ingredients in a large bowl. Add a little of the shrimp water to the ketchup to thin slightly, then add that to the other ingredients. Add more salt to taste. Chill and serve. Serve with crackers.

Helpful Tips:

Don't overcook the shrimp.