Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

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