Best Ensenada Shrimp Cocktail Recipes

ENSENADA SHRIMP COCKTAIL

Ensenada Shrimp Cocktail image

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
Lime wedges

Steps:

In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

Nutrition Facts : Calories 105 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 323mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

ENSENADA SHRIMP COCKTAIL

Ensenada Shrimp Cocktail image

Make and share this Ensenada Shrimp Cocktail recipe from Food.com.

Provided by NannyMarvel

Categories Mexican

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons salt
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeds and ribs removed and chopped
1 serrano chili, seeds and ribs removed and chopped
1/3 cup red onion, chopped
2 green onions, chopped
1/3 cup cilantro, chopped
1 cucumber, peeled and chopped
1 avocado, peeled and chopped
3/4 cup fresh lime juice
3/4 cup fresh lemon juice

Steps:

In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.

Nutrition Facts : Calories 140.6, Fat 5.9, SaturatedFat 0.8, Cholesterol 95.5, Sodium 2761.6, Carbohydrate 12.6, Fiber 3.5, Sugar 3.7, Protein 12