[X]

Home > Recipes > Ensenada Shrimp Cocktail

Ensenada Shrimp Cocktail Recipe

Ensenada Shrimp Cocktail Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan

This recipe is:

Quick

[X]

Rate Ensenada Shrimp Cocktail Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ensenada Shrimp Cocktail Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
Lime wedges

Directions

In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.
Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/2 cup equals 105 calories, 4 g fat (1 g saturated fat), 86 mg cholesterol, 323 mg sodium, 4 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Ensenada Shrimp Cocktail in Taste of Home February/March 2011, p20

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Ensenada Shrimp Cocktail

Ensenada Shrimp Cocktail

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Apr. 22, 2013 by WineTime

We own Serenity Valley Winery in Missouri and for my Wine Trail pairing this past weekend I made and served this to over 100 people. Great response but I did make two changes: did not use tomatoes and instead added chopped mini bell red,yellow, and orange peppers.

Reviewed on Apr. 25, 2012 by tomsaaristo

This recipe hit all the right notes with me. The only thing I added was garlic and ginger because I am obsessed with both; otherwise, I followed this recipe to the letter and found it to be spicy and delicious! If you want heat, leave the veins and seeds in the peppers. For less heat, remove the seeds. For no heat, remove the veins too and mince the peppers very fine

Reviewed on Feb. 06, 2011 by scrambledwithcheese

Pretty good. Next time I would add some minced garlic and lime zest to pump up the flavor a little bit. Would also be good with some red pepper flakes, cayenne pepper or the jalapeno seeds added to increase the heat.