Mexican Shrimp Dip Recipe

4.5 5 5
Mexican Shrimp Dip Recipe
Mexican Shrimp Dip Recipe photo by Taste of Home
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Mexican Shrimp Dip Recipe

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4.5 5 5
Publisher Photo
Our family tried a shrimp cocktail at a Mexican restaurant and we liked it so much that I duplicated it at home. I now make this dip at least once a month. —Romona Rutherford, Tahlequah, Oklahoma
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup ketchup
  • 1 cup salsa or picante sauce
  • 1/4 cup tomato juice
  • 3 medium plum tomatoes, chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup minced fresh cilantro
  • 1 pound frozen cooked salad shrimp, thawed and well drained
  • Tortilla chips

Directions

In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shrimp Dip in Country Extra January 2010, p51

Nutritional Facts

1/4 cup: 151 calories, 7g fat (1g saturated fat), 88mg cholesterol, 527mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 11g protein.

  • 1 cup ketchup
  • 1 cup salsa or picante sauce
  • 1/4 cup tomato juice
  • 3 medium plum tomatoes, chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup minced fresh cilantro
  • 1 pound frozen cooked salad shrimp, thawed and well drained
  • Tortilla chips
  1. In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shrimp Dip in Country Extra January 2010, p51

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Reviews forMexican Shrimp Dip

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corpuscissy User ID: 5655143 153438
Reviewed Jan. 24, 2011

"Finally got to try this recipe. I added more avocadoes (4), had to use V8 because I didn't have tomato juice, omitted green pepper, used Pace picante sauce, Tapatio sauce, and bottled lemon juice. This recipe is forgiving, and all my picky eaters loved it and polished it all off during the football game yesterday !! This one was rated 5 plus stars, and that says alot !!! Thank you for the recipe !!"

MY REVIEW
corpuscissy User ID: 5655143 62557
Reviewed Jan. 18, 2011

"Haven't tried this recipe yet, but could the two previous reviewers print their whole recipe? I would like to try both ways and choose. Do you leave the basic recipe the same and add tapatio sauce or omit the salsa and ketcup altogether ? Thanks for writing back if you do !"

MY REVIEW
bridgettevh User ID: 3319826 148338
Reviewed Jan. 18, 2011

"Needed lemon and cucumber. I didn't care for the green pepper. I should have added Tapatio instead of the salsa or picante as recipe suggested."

MY REVIEW
caseytw User ID: 2818568 67134
Reviewed Jan. 17, 2011

"We also add Tapatio Sauce (found in most Mexican sections of grocery stores) and a cucumber and the juice of a whole lemon and less salsa and more made from scratch salsa...."

MY REVIEW
Tweeter1 User ID: 5762570 58484
Reviewed Jan. 17, 2011

"cAN'T WAIT TI TRY THIS, LOOKS GOOD!!"

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