Shrimp Cocktail With Homemade Salsa Recipes

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SHRIMP SALSA



Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Steps:

  • Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

ORIGINAL MEXICAN SHRIMP COCKTAIL



Original Mexican Shrimp Cocktail image

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Provided by JeffnJamie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 12

4 roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2 ripe avocados - peeled, pitted, and cubed

Steps:

  • 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.

Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g

SHRIMP COCKTAIL



Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

  • In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

SHRIMP WITH COCKTAIL SALSA



Shrimp With Cocktail Salsa image

A bit different take on a seafood cocktail sauce. I modified this recipe a bit to suite my needs. I have used the coctail salsa as a base in my Seafood Supreme (234274).

Provided by Abby Girl

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup salsa, medium
1 cup chili sauce
1 tablespoon white horseradish (or more to suit taste)
3 teaspoons chipotle chiles in adobo (or more to suit taste)
2 lbs large shrimp (cooked, peeled deveined)
cilantro, garnish

Steps:

  • Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
  • Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
  • Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

SHRIMP COCKTAIL WITH HOMEMADE SALSA



Shrimp Cocktail with Homemade Salsa image

Dive into this delicious Shrimp Cocktail with Homemade Salsa. Made with creamy homemade salsa, there's nothing quite as tasty as a shrimp cocktail to eat with crackers or any other side you're a fan of. Share this Shrimp Cocktail with Homemade Salsa with friends to make a splash!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 portions

Number Of Ingredients 10

juice of 1 lime
1 lb. medium shrimp, clean, peeled, deveined, cooked and drained
1/2 cup of KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup HEINZ Tomato Ketchup
1/2 tsp. of LEA & PERRINS Worcestershire Sauce
3 medium cucumbers, seeded and diced
1 Tbsp. finely chopped red onion
2 cups romaine lettuce, finely cut
4 avocados, cut into small squares
2 Tbsp. chopped fresh cilantro for garnish

Steps:

  • POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
  • Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
  • MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
  • In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP COCKTAIL WITH HOMEMADE SAUCE



Shrimp Cocktail with Homemade Sauce image

Who doesn't love shrimp cocktail? It always scores major fancy points but couldn't be easier to make--even when you concoct your own cocktail sauce. The cardinal sin of shrimp cocktail is serving mealy, overcooked shrimp; cooking them with the peel on will help prevent them from overcooking. Also, leave enough time to chill the shrimp well-it's important to serve them to your guests ice cold!

Provided by Amanda Freitag

Categories     appetizer

Time 20m

Yield about 2 cups / 4 servings

Number Of Ingredients 10

1 lemon, sliced into thin wheels
2 tablespoons whole black peppercorns
2 bay leaves
1/4 cup dry white wine
1 teaspoon kosher salt
1 pound whole shrimp, tail and peel on
2 cups ketchup
1 1/2 teaspoons freshly cracked black pepper
1/4 cup lemon juice (from about 1 to 2 lemons)
2 tablespoons prepared or grated fresh horseradish (or a blend of both)

Steps:

  • For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
  • Peel the shrimp, leaving the tails on.
  • Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
  • Refrigerate the shrimp until you're about to serve them.
  • Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
  • Serve both the shrimp and cocktail sauce very cold.

SHRIMP SALSA



Shrimp Salsa image

"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/3 cups.

Number Of Ingredients 12

1/3 pound cooked small shrimp, peeled and deveined
1/4 cup chopped avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

  • Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

Categories     Citrus     Shellfish     Tomato     Vegetable     Appetizer     Cocktail Party     Picnic     Seafood     Shrimp     Avocado     Poker/Game Night     Party     Boil     Gourmet

Number Of Ingredients 10

12 large shrimp (1/2 lb)
2 plum tomatoes, finely diced
1 scallion, thinly sliced
1 small garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 California avocado
Garnish: lime wedges

Steps:

  • Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes.
  • Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper.
  • Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.

SHRIMP AND CRAB WITH COCKTAIL SALSA



Shrimp and Crab with Cocktail Salsa image

Categories     Pepper     Appetizer     No-Cook     Low Carb     Crab     Shrimp     Party     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 7

2 cups purchased medium salsa
2 cups bottled chili sauce
2 tablespoons prepared white horseradish
1 tablespoon (or more) chopped canned chipotle chilies*
4 pounds cooked peeled deveined large shrimp
4 pounds snow crab claws
Chopped fresh cilantro

Steps:

  • Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
  • Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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