Best Spicy Shrimp Crab Cocktail Recipes

SPICY SHRIMP & CRAB COCKTAIL

Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

Ingredients

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

SPICY SHRIMP & CRAB COCKTAIL RECIPE

Spicy Shrimp & Crab Cocktail Recipe image

I don't usually like radishes, but I love them in this shrimp cocktail. Serve it straight up, with tortilla chips or on a bed of butter lettuce. Tip: Zing Zang Bloody Mary mix works just as well as spicy V8.-Heidi Knaak, Liberty, Missouri

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

In a large bowl, mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Yield: 12 servings (3/4 cup each).
Originally published as Spicy Shrimp & Crab Cocktail in Taste of Home
Nutritional Facts
4 cup equals 162 calories, 6 g fat (1 g saturated fat), 91 mg cholesterol, 604 mg sodium, 11 g carbohydrate, 3 g fiber, 17 g protein.
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