How to make it

  • Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat. Add shrimp, and poach until shrimp are pink and firm, about 7 minutes.
  • Drain and cool.
  • Peel and devein shrimp; set aside.
  • Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
  • Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
  • Fold diced avocado, onion, and poached shrimp into sauce.
  • Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
  • ***A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve.

Reviews & Comments 2

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  • lasaf 9 years ago
    This is a must try recipe. My brother in law makes great ceviche. I'll have to try this out on him. I love the avacado in it.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    This sounds absolutely wonderful. Right up my seafood alley! Thanks for the wonderful post and high 5 to you!
    Was this review helpful? Yes Flag

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