Mexican shrimp cocktail

  • 24 fl oz Clamato
  • 3/4 lb shrimp
  • 1 cloves of garlic (minced)
  • 2 limes juiced, a little zest
  • 1 large cucumber (seeded, medium dice)
  • 1 large avocado (medium dice)
  • ¼ cup cilantro
  • 2 tsp prepared horseradish
  • ½ tsp Tapatio sauce
  • Salt, pepper to taste


  1. In a large bowl combine, cucumber, avocado, cilantro, garlic, Clamato, and lime juice and zest. Set aside. 
  2. Cook shrimp and cut into large pieces, and stir into clamato mixture.
  3. Add horseradish, Tapatio, and salt and pepper to taste. If you like it hot, add more horseradish and Tapatio. 
  4. Can be served immediately, but it’s better to refrigerate for 3 hours for flavors to meld together.
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