Garden-Fresh Seafood Cocktail Recipe
Garden-Fresh Seafood Cocktail Recipe photo by Taste of Home
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Garden-Fresh Seafood Cocktail Recipe

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For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound), thawed
  • 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
  • 3 celery ribs, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1/2 cup red onion, finely chopped
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2-1/4 teaspoons adobo seasoning

Nutritional Facts

3/4 cup: 103 calories, 3g fat (0 saturated fat), 92mg cholesterol, 619mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 15g protein.


  1. Combine first nine ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Place shrimp mixture in cocktail glasses. Yield: 6 cups.
Originally published as Garden Fresh Seafood Cocktail in Taste of Home June/July 2016, p78

Sweet White Wine

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

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amehart User ID: 1464390 252551
Reviewed Aug. 12, 2016

"Made this for a potluck and it was a huge hit. I also added a little chili powder. Perfect! So refreshing and different!"

annrms User ID: 2649709 252484
Reviewed Aug. 11, 2016

"We enjoyed this recipe as a “main dish” rather than an appetizer on a very uncomfortably muggy evening. It was refreshingly satisfying and absolutely delicious. The colorful mixture of ingredients made an eye appealing dish. We loved the crunch vegetables combined with the sweet-tender taste of the seafood. The dressing with lime juice, adobo seasoning, and olive oil was good; I added a touch of hot chili powder to give it a little pop of heat. We are not cilantro lovers so I substituted parsley. I highly recommend this delicious recipe! Thank you, Teri Rasey!!"

ndfarmwife User ID: 4391131 248509
Reviewed May. 22, 2016

"Awesome, simple flavors! I doubled the shrimp and chopped it for a potluck salad."

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