Our family tried a shrimp cocktail at a Mexican restaurant and we liked it so much that I duplicated it at home. I now make this dip at least once a month. —Romona Rutherford, Tahlequah, Oklahoma
Mexican Shrimp Dip
Peppers (Hot)
Mexican Shrimp Dip
Prep Time
15 min
Yield
10 servings
Ingredients
- 1 cup ketchup
- 1 cup salsa or picante sauce
- 1/4 cup tomato juice
- 3 medium plum tomatoes, chopped
- 2 medium ripe avocados, peeled and chopped
- 1 medium red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup finely chopped green pepper
- 1/2 cup minced fresh cilantro
- 1 pound frozen cooked salad shrimp, thawed and well drained
- Tortilla chips
Directions
- In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 151 calories, 7g fat (1g saturated fat), 88mg cholesterol, 527mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 11g protein.
