Spicy Shrimp Cocktail With Tomato And Cilantro Recipes
SPICY MEXICAN SHRIMP COCKTAIL
Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.
Provided by Rich
Categories Appetizers and Snacks Spicy
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
- Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 226 calories, Carbohydrate 16.1 g, Cholesterol 230.4 mg, Fat 6.3 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 1.1 g, Sodium 662.3 mg, Sugar 6.2 g
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SPICY SHRIMP & CRAB COCKTAIL
This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings (about 9 cups)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
GARLIC CILANTRO SHRIMP
Looking for an easy shrimp recipe? This Garlic Cilantro Shrimp from Delish.com is the best!
Categories shrimp skillet dinners garlic seafood shellfish
Time 20m
Yield 2-4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp. Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.
- In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes. Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.
- Serve immediately with extra cilantro, if desired.
SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO
Categories Tomato Appetizer Sauté Super Bowl Low Carb Kid-Friendly Low Cal Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
- Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
- Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
More about "spicy shrimp cocktail with tomato and cilantro recipes"
MEXICAN SHRIMP COCKTAIL RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MexicanTotal Time 25 minsCategory Appetizer, Dip, Cocktail
- Prepare Shrimp - Fill a deep pot with 3 quarts of water, then add bay leaves, salt, and lemon slices. Bring to a boil and then simmer 5-8 minutes. Increase heat, add shrimp then boil for about 1.5 minutes or until shrimp is bright pink (no raw spots). Remove with slotted spoon and set aside to cool completely.
- Add bloody mary mix, clam juice, lemon juice, and cooked shrimp. salt (and some cracked black pepper, if like) to taste. Toss gently to mix everything. Cover and refrigerate until ready to serve.
- Just before serving, add diced avocado, and remaining cilantro. Taste and adjust salt. Scoop into serving glasses, top with tortilla chips and some lemon wedges. Serve and enjoy!
SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO - DELIGHT ...
From delightfulquality.com
Estimated Reading Time 40 secs
MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARON) - PLATING PIXELS
From platingpixels.com
Ratings 5Category AppetizerCuisine Mexican, SeafoodTotal Time 18 mins
- Preheat grill to medium-high heat. Place shrimp in a large bowl and toss with olive oil, salt and pepper to coat.
- Lightly grease grill and cook shrimp 2-3 minutes per side, until cooked through and slightly charred. Remove shrimp and cool slightly. If you don't have a grill, see notes below.
- In a clean bowl, stir together remaining ingredients until combined. Place desired amount of cocktail sauce in glasses or small bowls.
MEXICAN STYLE SHRIMP COCKTAIL | NOBIGGIE
From nobiggie.net
Estimated Reading Time 3 mins
- Bring 1 cup of salted water to a boil. Add the uncooked shrimp. Stir and cook until the shrimp turn pink…about 2 minutes. Remove the shrimp from the water and set aside.
- Place chopped tomatoes, cucumbers, red onion, and jalapeños is a mixing bowl. Add ketchup, spicy V-8, lime juice, cilantro, and hot sauce (if desired). Gently mix until ingredients are well blended.
- Chop the shrimp into bite-size pieces, leaving a few whole (with the tails on) for a garnish around the rim. Stir chopped shrimp into the tomato mixture. Cover with plastic wrap. Place reserved whole shrimp in a separate bowl and cover with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until chilled (about 1 to 2 hours).
- If mixture seems a bit thick, add a little more tomato juice or pickle juice. When ready to serve stir in the avocado chunks. Serve in clear glass bowls. Top with reserved whole shrimp and more chopped cilantro leaves.
SPICY ORANGE SHRIMP COCKTAIL - SOBEYS INC.
From sobeys.com
3.7/5 (3)Calories 140 per servingEstimated Reading Time 40 secs
- Place orange juice, hot pepper flakes, garlic, salt and pepper in a medium saucepan. Bring to a boil; reduce heat to a very gentle simmer. Meanwhile, peel shrimp, leaving tails attached. Immerse shrimp in orange juice mixture and poach for 3 to 4 min. or until shrimp are just opaque. Do not overcook.
- Use a slotted spoon to remove shrimp, and drain on a paper-towel-lined plate. Refrigerate. Reserve 3 tbsp (45 mL) of poaching liquid, removing garlic pieces, and cool.
- Combine avocado with cooled poaching liquid, red onion and cilantro; season with additional salt and pepper to taste. Divide avocado mixture and shrimp among four plates or glasses and serve.
SPICY MEXICAN SHRIMP COCKTAIL(WITH NO KETCHUP) - LA PIñA ...
From pinaenlacocina.com
Reviews 2Servings 4Cuisine MexicanCategory Appetizer
- For tomato base, add all of the ingredients listed into a large pot. Cover with 7-8 cups of water and heat to medium. Once it comes up to a boil, reduce to a simmer and continue cooking for 10 minutes.
- Remove the tomatoes, onion and garlic and reserve. To that same pot with remaining vegetables, add the shrimp. Cook just until shrimp turns pink, 3-4 minutes.
- Quickly remove the shrimp with a slotted spoon and transfer to a bowl with ice water. Or run under very cold water using a colander. Reserve all of the broth remaining in pot after straining all the solids out.
- To the blender, add the tomatoes, onion ,garlic and 5 cups of reserved broth. Season with salt and pepper, to taste. Blend on high until smooth. Transfer to bowl and skim the foam off of the top. Cover and chill for a few hours. The longer it sits, the more flavor it will have.
MEXICAN SHRIMP COCKTAIL - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 5Category Appetizer, Lunch, SaladCuisine MexicanTotal Time 25 mins
- Pour tomato juice, sugar, water, Clamato and lime juice into large bowl; add chopped tomatoes, onion and avocado
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