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Garden-Fresh Seafood Cocktail

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
    6 cups


  • 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


  • 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.
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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Average Rating:
  • slmurray7
    Aug 24, 2020

    Great recipe. Easy to make and absolutely delicious. Only change i made was to substitute parsley for the cilantro. Would highly recommend this recipe

  • amehart
    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
    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
    May 22, 2016

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