Photo: Dana DeVolk
Cool Mexican Shrimp Cocktail
12 ingredients
25 min
8 servings
openrecipes
"Great and cool for a hot summer day!"
Estimated Nutrition (whole recipe, rough)
439
Calories
31g
Protein
23g
Fat
35g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
- 1 pound cooked small shrimp, peeled and deveined
- 2 cucumbers, seeded and cut into bite-size pieces
- 2 avocados - peeled, pitted, and chopped
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup chopped fresh tomatoes
- 1/2 red onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon salt
- 2 dashes hot pepper sauce (such as Tabasco®)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes