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Tex-Mex Shrimp Cocktail Recipe
  |   June 1, 2015   |  
A zesty seafood recipe that's filled with south-of-the-border flavor! We marinated the shrimp in a spicy chili mix, then layered in a margarita glass with a smooth avocado cream, and a classic salsa. It's the perfect recipe to serve for a summer shindig, or a Cinco de Mayo celebration!

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Cook Time:
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Yield: 4 people

Tex-Mex Shrimp Cocktail Recipe

For The Shrimp
  • 16 large shrimp - uncooked, peeled and deveined
  • juice of 1 lime
  • 1/2 tspn. fine ground black pepper
  • 1/2 tspn. garlic powder
  • 1/2 tspn. oregano
  • 1/2 tspn. paprika
  • 1/2 tspn. cumin
  • 1 tbsp. butter
  • 1/2 tspn. chili flakes

For The Avocado Cream
  • 2 Hass avocados
  • 2 tbspn. sour cream
  • juice of 1/2 lime
  • 1 tspn. white vinegar
  • 1 tbspn. chopped cilantro
  • salt for tasting

For The Salsa
  • 2 large red tomatoes, minced
  • 1/2 small red onion, minced
  • 1/4 cup chopped cilantro
  • juice of 1 lime
  • 1 tbspn. white vinegar
  • optional: 1 teaspoon minced jalapeno pepper
  • salt and pepper for tasting

For The Corn Salsa
  • 2 ears of yellow corn
  • 1/2 red pepper
  • 1/4 red onion
  • 1 tbspn. butter
  • 1 tspn. chopped cilantro
  • salt and pepper for tasting

For The Garnish
  • Plantain chips
  • sprigs of cilantro

  1. Marinate the shrimp. Make sure shrimp are completely defrosted, deveined and cleaned. Mix all the shrimp ingredients together in a bowl, except for the butter, and set aside.
  2. Prepare the corn salsa. In a separate bowl, cut the kernels off of the corn. Chop the red pepper and onions into small pieces and mix with the corn. In a sautee pan on medium heat, melt the butter and then add the corn, pepper and onion mixture. Season with salt and pepper and mix. When the corn turns a bright yellow, add the cilantro, and remove from heat, and set aside.
  3. Prepare the salsa. Chop the tomatoes, onions, and cilantro mix in a bowl, along with the vinegar, lime, salt and pepper. Add jalapeno as well if you prefer the dish to be more spicy. Set aside.
  4. Prepare the guacamole cream. In a blender, add all of the ingredients and blend until very creamy and thick. It should be able to sit on an upside down spoon without falling.
  5. Prepare the shrimp. In a sautee pan on medium heat, melt the butter, and add the shrimp mixture and cook for 2 minutes on each side. Be sure to not overcook and remove from heat.
  6. To plate. Skewer 4 shrimp on a wood skewer and set aside. In a martini glass, layer as follows: add the avocado cream, then the salsa, then the corn salsa, and on top place the skewered shrimp, a plantain chip, and a sprig of cilantro.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Labor Day and 4th of July Recipes

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