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Mexican Shrimp Cocktail

It's up to you how to enjoy this cocktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 2 medium tomatoes, seeded and finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon grated lime zest
  • 1/2 teaspoon salt
  • 1 bottle (12-1/2 ounces) mandarin natural flavor soda
  • 1-1/2 cups Clamato juice
  • 1/4 cup lime juice
  • 1/4 cup ketchup
  • 1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
  • 2 avocados, finely chopped
  • Tortilla chips

Directions

  • In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours.
  • Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
Nutrition Facts
3/4 cup: 142 calories, 5g fat (0 saturated fat), 122mg cholesterol, 826mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 14g protein.

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