Caribbean Shrimp Cocktail

Caribbean Shrimp Cocktail
Servings: 6 Prep 10 mins Cook 6 mins


Cocktail Sauce:
  • 1 jar (4 ounces) roasted red peppers, drained
  • 3/4 cup ketchup
  • 1 small onion, grated
  • 1/4 teaspoon salt
  • 1 tablespoon horseradish sauce
  • 2 teaspoons red-wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot-pepper sauce
  • 1 rib celery, halved
  • 1/2 lemon, sliced
  • 1 1/2 pounds medium shrimp, in shell
  • 3 small firm-ripe avocados

Make It


1. In processor, finely chop peppers. In saucepan, cook peppers, ketchup, onion, salt, horseradish, vinegar, Worcestershire, pepper sauce over medium-high, stirring, 5 minutes. Remove to bowl; let cool. Cover and refrigerate.


2. In large saucepan, bring 3 quarts water, celery, lemon to boiling. Add shrimp; boil 1 minute, until shrimp are pink and cooked. Drain; rinse under cold water. Peel, leaving tails on; devein. (Sauce, shrimp can be fixed a day ahead.)

3. Halve, pit and peel avocados. Place crushed ice in bottom of 6 large glass bowls. Place avocado half on top. Fill avocado center with cocktail sauce. Arrange shrimp hanging over edge of glass. Pass remaining cocktail sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 17, chol. (mg): 145, sat. fat (g): 3, carb. (g): 17, fiber (g): 5, pro. (g): 22, sodium (mg): 694, Percent Daily Values are based on a 2,000 calorie diet.