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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/2 cup: 105 calories, 4g fat (1g saturated fat), 86mg cholesterol, 323mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

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Reviews

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Average Rating:
  • justmbeth
    Jan 20, 2020

    This was good. Loved that I could make ahead.

  • taylorcorey1
    Feb 10, 2015

    This was a hit at my Super Bowl Party!! Delicious! People were raving!!

  • WineTime
    Apr 22, 2013

    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.

  • tomsaaristo
    Apr 25, 2012

    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

  • scrambledwithcheese
    Feb 6, 2011

    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.