Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan
Ensenada Shrimp Cocktail
Ensenada Shrimp Cocktail
Prep Time
15 min
Yield
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.
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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