Shrimp and Avocado Cocktail

This quick and easy to make appetizer is sure to please your guests. Made this for a summer BBQ. It was gone in minutes.

Original recipe makes 8 servings


1 pound large cooked shrimp, peeled and deveined, tails removed
1 avocado – peeled, pitted, and cubed
1/4 cup chopped fresh cilantro
1 (12 ounce) bottle cocktail sauce
1/2 teaspoon hot pepper sauce
8 wedges fresh lime
1 (10 ounce) bag corn tortilla chips

  • PREP

    15 mins

  • COOK

    5 mins


    20 mins


  1. In a medium bowl, combine the shrimp, avocado and cilantro. Stir in the cocktail sauce and hot pepper sauce until evenly coated. Divide into 8 small portions and serve with lime wedges and tortilla chips.


Calories: 310 kcal
Carbohydrates: 34.3 g
Cholesterol: 111 mg
Fat: 12.9 g
Fiber: 4.4 g
Protein: 15.8 g
Sodium: 790 mg