Garden-Fresh Seafood Cocktail

Total Time

Prep: 15 min. + chilling

Makes

6 cups

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
Garden-Fresh Seafood Cocktail Recipe photo by Taste of Home

Ingredients

  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 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

Directions

  1. Combine the first 9 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. Serve shrimp mixture in cocktail glasses.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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