Shrimp with tomatoes, avocados, sweet onion, and cilantro bask in a zesty tomato salsa for an appetizer that looks beautiful when served in a glass salad bowl. Serve with saltine crackers.
Preparation Time
30 mins
Total Time
30 mins
Calories
333 Calories
Recipe Instructions
Step 1
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Ingredients
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
2 teaspoons lime juice
4 roma (plum) tomatoes, diced
2 ripe avocados - peeled, pitted, and cubed
1 cup sweet onion (such as Vidalia®), diced
2 tablespoons prepared salsa verde
2 teaspoons hot pepper sauce (such as Tapatio®)
1 pound frozen cooked shrimp - thawed, peeled, and deveined
