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Cinco Salsa Shrimp Cocktail

Updated: Mar 16

Tex-Mex Style Shrimp Cocktail

Try this Tex-Mex restaurant favorite for an appetizer, brunch, or a great healthy snack. Packed with salsa, shrimp, avocado, and some horseradish, this beautiful dish will wow you and your guests.


Pico de gallo:

1 medium onion, fine dice

3 medium tomatoes, fine dice

3 jalapeños, chopped

1/3 cup cilantro, fine chop

2 or 3 garlic cloves, pressed

1 tsp salt

1 tsp pepper

1-2 limes, juiced

Mix all well with a spoon

Remainder of recipe ingredients: 

20 oz tomato juice

4 oz clam juice (not Clamato, it has HFCS)

8 oz Vato Blanco Cinco Salsa

2-3 avocados, diced, tossed w/ lime juice 

1 lb boiled shrimp, chilled


Boil shrimp, seasoned as desired. (Or, buy it already cooked to save time.) Drain and chill.

Prepare Pico de Gallo recipe and avocados, squeezing one lime over avocados, the other for the Pico.

In a large bowl, add Cinco salsa, Pico, tomato juice, clam juice, shrimp. Add more salt to taste, if desired. Mix well with a large spoon. Ladle into individual bowls or fancy cocktail glasses, whatever. 

Top with a spoonful of avocado cubes. Garnish with a lime wheel, shrimp, cilantro sprig, whatever you like. Serve with tortilla chips, crackers, your choice. Enjoy!

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