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Ensenada Shrimp Cocktail

 Ensenada Shrimp Cocktail
Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
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.

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Ensenada Shrimp Cocktail (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.