- Dish type
- Side dish
A simple, but delectable twist to the traditional prawn cocktail. It's the perfect starter to any dinner party.
26 people made this
- 450g large cooked prawns
- 1 avocado, peeled, pitted and cubed
- 4 tablespoons fresh coriander
- 350ml seafood sauce
- 1/2 teaspoon hot pepper sauce
- 8 wedges fresh lime
- 285g corn tortilla chips
MethodPrep:15min ›Cook:5min ›Ready in:20min
- In a medium bowl, combine the prawns, avocado and coriander. Stir in the seafood sauce and hot pepper sauce until evenly coated. Divide into 8 small portions and serve with lime wedges and tortilla chips.
Reviews & ratingsAverage global rating:(23)
Reviews in English (21)
I loved the idea of this recipe, but wanted it to come out a bit chunkier and not so much like a dip, so I added another extra avocado, chunked largely and only about 1/4 cup of the cocktail sauce. Also, a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible.-03 Jan 2008
I substituted salad shrimp for large shrimp, which made it easier to scoop up. Also with fresh lime juice, and salt and white pepper as suggested. I took it to a party, and it was the first thing gone.-30 Jul 2006
- 2 pounds cooked shrimp, peeled and deveined
- 1 tablespoon crushed garlic
- ½ cup finely chopped red onion
- ¼ cup fresh cilantro, chopped
- 1 ½ cups tomato and clam juice cocktail
- ¼ cup ketchup
- ¼ cup fresh lime juice
- 1 teaspoon hot pepper sauce, or to taste
- ¼ cup prepared horseradish
- salt to taste
- 1 ripe avocado - peeled, pitted and chopped
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Shrimp Cocktail With Avocado and Cucumber RecipeIn L.A. your car is your own private world. Never mind that anyone can peer right into that private world anytime they roll up next to you at at stoplight, .
In L.A. your car is your own private world.
Never mind that anyone can peer right into that private world anytime they roll up next to you at at stoplight, we Angelenos become oblivious to the outside world so we do all sorts of forms of living in our cars from false eyelash application and hair trimming to head banging and even contortionist-like wardrobe changes.
My truest form gets reveals itself in my secret love of belting out cheesy Latin love songs. In this safe place that is my car I have a sort of make believe parallel existence where I can effortlessly dance cumbia, Spanish rolls off my tongue, and that I have extraordinary ceviche talents.
But, honestly, in the summer months, I want something easier than ceviche because I don't want to fuss with raw fish. I'd call this a shrimp cocktail but I'd bet that makes a good deal of you conjure up cooked shrimp wreaths that are nestled around overly sweet cocktail sauce. Well, this is not that.
This is crisp, cool, satisfying shirmp with a little spice and a really good deal of flavor. So, even if I don't really speak Spanish, I'm not Latina, and you'd never want to hear me belt an Enrique Iglesias song, I can make a phenom shrimp cocktail. And I think you should too.
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Avocats aux crevettes – French Shrimp Avocado Cocktail Recipe
This shrimp cocktail is a delightful and refreshing dish for summer, which will also give you the opportunity to learn how to make French cocktail sauce, much different than American or British cocktail sauces.
Recette en Français
Recette des avocats aux crevettes
Pour 4 personnes
- 2 avocats
- 10 grosses crevettes cuites (ou 250 g de petites crevettes)
- Quelques feuilles de salade, quelques tomates cerise et deux rondelles de citron pour la décoration.
Sauce cocktail (française)
- 2 jaunes d’œufs
- 2 cuillères à café de moutarde de Dijon
- 15-20 cl d’huile de tournesol ou d’arachide
- 1 cuillère à soupe de vinaigre
- Sel, poivre
- 2 cuillères à soupe de ketchup
- 1 cuillère à soupe de cognac
- un peu de paprika
- mélanger les jaunes d’œufs avec la moutarde, le sel et le poivre dans un saladier.
- Ajouter tout doucement et peu à peu l’huile sur le mélange en battant au fouet. L’huile va s’incorporer et la mayonnaise commencera à prendre jusqu’à ce qu’elle devienne ferme. Attention à ne pas verser l’huile trop vite pour ne pas casser la mayonnaise.
- Ajouter le vinaigre et continuer à mélanger.
Pour faire la sauce cocktail, ajouter un peu de ketchup et le cognac. Goûter et rectifier l’assaisonnement.
Avocats : les couper en 2. Enlever les noyaux. Puis les disposer sur une ou deux feuilles de salade dans une assiette.
Remplir les avocats avec des crevettes et les recouvrir de sauce cocktail. Saupoudrer d’un peu de paprika. Décorer avec la rondelle de citron coupée au milieu. Servir sans attendre.
Recipe in English
Shrimp Avocado Cocktail Recipe
For 4 people
- 2 avocados10 scampi cooked (or 250 g of small shrimps)
- A few lettuce leaves, cherry tomatoes and
- 2 slices of lemon for decoration.
French cocktail sauce
- 2 eggs yolks 2 teaspoons
- Dijon mustard
- 15-20 centilitre (1 glass) of oil (sun-flower or peanut)
- 1 tablespoons vinegar
- Salt, pepper
- 2 tablespoons ketchup
- 1 tablespoons cognac
- combine the egg yolks with the mustard and salt and pepper in a bowl and mix it together lightly.
- Add the oil very slowly at first into the blend and mix it all with a whisk. The oil will blend in and the mayonnaise will start to form until it becomes firm. Be careful not to pour the oil in too quickly so as not to ruin the mayonnaise.
- Add the vinegar and continue to mix.
To make the cocktail sauce, add the ketchup and the cognac. Taste and adjust the seasoning.
The avocados: cut them in half. Take out the pit. Put them on a small plate covered with one or two leaves of lettuce.
Fill the avocados with shrimps and cover them with the cocktail sauce. Add a dash of paprika and it’s ready to serve.
Shrimp and Avocado Cocktail
Avocados are in season in Florida, and I am looking for ways to use these delicious and super healthy fruits. This is a variation of a recipe that we enjoyed in Spain, easy to prepare and terrific to eat.
Prep Time: 15 Minutes
Serves: 4 as an appetizer
2 tablespoons extra-virgin olive oil
1 medium white onion, chopped finely
¼ teaspoon ground black pepper
½ pound shrimp, peeled, deveined, and chopped
2 tablespoons fresh cilantro, chopped
Optional, 1/8 teaspoon dried cayenne powder
1 Haas avocado, diced into ½-inch pieces
Heat a sauté pan to medium heat, add olive oil, then onion and heat for 3 minutes with an occasional stir until the onion softens, add salt, black pepper, thyme, and shrimp, and heat another 3 minutes with occasional stirring until shrimp are cooked.
Transfer to a bowl and toss with cilantro and lime juice. If you enjoy spicy heat, add the optional cayenne powder. Stir in avocado.
To serve, spoon mixture into small bowls and gently pack contents to the bottom. Invert bowls over a salad plate.
Garnish with a sprig of cilantro and/or a whole shrimp. Serve immediately.
If serving later, drizzle lemon juice over the mound, then cover and refrigerate.
Steal This Recipe® Spicy Mexican Shrimp & Avocado Cocktail
‘Stolen with permission’ from Chef Roberto Santibañez of Fonda Restaurant in New York, this delicious concoction will only take you 10 minutes to prepare – and then you will be transported to your very own Mexican fiesta!
Fonda Restaurant can be found in Park Slope, Brooklyn, NY. The menu is seasonal ‘Pan-Mexican’ and the red-walled small space, with an antique mirror behind the bar, is inviting and fun. There is also a patio where patrons can enjoy a drinks menu offering hibiscus, guava, tamarind and cucumber margaritas, and Ronpompe ("It's like an eggnog drink we mix with tequila and cinnamon").
At Fonda, Chef Roberto applies his devotion to the cuisine of his native country, bringing the kind of contemporary, urban food you’d find in Mexico City to a relaxed, fun atmosphere in Brooklyn. He says "we have more of an urban take on Mexican food based on traditional ingredients and techniques." He translates his vision into dishes like Melted Cheese with Grilled Chorizo which features cheeses from the north (Chihuahua) and south (Oaxaca) of Mexico, served with corn tortillas. And Duck Zarape, which is two soft corn tortillas filled with shredded tomato-braised duck, topped with roasted tomato-habanero cream sauce.
About the chef: raised in Mexico City, and trained at Paris’s renowned Le Cordon Bleu Culinary School, Chef Roberto Santibañez opened several highly acclaimed restaurants in Mexico City and spent four years as Executive Chef at Fonda San Miguel in Austin, Texas. In 2002, he left to become the Culinary Director for Rosa Mexicano restaurants. Fonda is his latest venture, but Roberto also has a catering company and is part of the new food truck craze, with a taco truck in New Jersey. He is also an acclaimed cookbook author.
434 7th Avenue
between 14th and 15th Streets
Brooklyn, NY 11215
Spicy Mexican Shrimp and Avocado Cocktail is served at Fonda for $9.
This recipe makes 4 restaurant servings.
Spicy Mexican Shrimp and Avocado Cocktail Ingredients:
1lb peeled medium shrimp
½ cup Corona Extra beer
½ cup clam juice
1/3 cup ketchup
3 tablespoons lime juice
1/3 cup chopped cilantro
2 tablespoons fresh finely chopped white or red onion
2 – 3 tablespoons finely chopped fresh jalapeño, with seeds
2 ripe Mexican Hass avocados, halved, pitted, peeled and diced
Steal This Recipe® Step by Step Instructions:
Cook the shrimp in a medium pot of boiling salted water for one minute (the water should taste like the sea about 1 tablespoon kosher salt or ½ tablespoon fine salt to 1 quart of water).
Drain the shrimp, then cool and chill.
Stir together Corona Extra beer, clam juice, ketchup, lime juice, cilantro, onion, and jalapeño in a medium bowl.
Stir in chilled shrimp, then gently stir in avocado.
Fill 4 cocktail glasses and serve.
How to Make It
In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.
Pit and peel avocados cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.
If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.
Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.
WHAT IS MEXICAN SHRIMP COCKTAIL
If you’ve never had this appetizer before, it’s high time you treated yourself. It’s where shrimp cocktail meets Bloody Mary, and it is one heck of an introduction.
In your typical Mexican Shrimp Cocktail recipe, the shrimp is cooked via boiling. However, with this recipe, we are going to both cut back on time and up the flavor by pan-searing the shrimp.
Pan-seared shrimp takes a bare minimum of 5 minutes to cook over medium-high heat, meaning less cook time and no more waiting on watched pots to boil. A step anyone would gladly omit.
How To Make Prawn Cocktail Better Than Your Nan's
If you're not eating a prawn cocktail for your Christmas starter, WHAT ARE YOU DOING? It is hands-down one of the most popular starter choices of all times in the UK, and although a classic prawn cocktail screams 60s-80s dining, it's actually one of the few dishes that truly has stood the test of time.
And making a prawn cocktail could not be simpler. Put down that supermarket-bought marie rose sauce, because all you need is mayo and ketchup and you're basically there. Our not-so secret ingredient is malt whisky, it adds a great punch to the sauce without being overpowering. If you're wanting to opt out this, swap with Worcestershire sauce if you prefer.
Serve with whatever you like, but we've gone classic with lettuce and avocado - buttered wholemeal bread is optional, but your nan would be proud.