Caribbean Shrimp Cocktail

Makes 6
Prep 10 m
Cook 6 m


Cocktail Sauce:




  1. 1 of 1 In processor, finely chop peppers. In saucepan, cook peppers, ketchup, onion, salt, horseradish, vinegar, Worcestershire, pepper sauce over medium-high, stirring, 5 minutes. Remove to bowl; let cool. Cover and refrigerate.


  1. 1 of 2 In large saucepan, bring 3 quarts water, celery, lemon to boiling. Add shrimp; boil 1 minute, until shrimp are pink and cooked. Drain; rinse under cold water. Peel, leaving tails on; devein. (Sauce, shrimp can be fixed a day ahead.)
  2. 2 of 2 Halve, pit and peel avocados. Place crushed ice in bottom of 6 large glass bowls. Place avocado half on top. Fill avocado center with cocktail sauce. Arrange shrimp hanging over edge of glass. Pass remaining cocktail sauce.
Nutrition Information for Caribbean Shrimp Cocktail
Servings Per Recipe: 6
Per Serving: 17 g carb., 17 g Fat, total, 299 kcal cal., 22 g pro., 5 g fiber, 694 mg sodium, 145 mg chol., 3 g sat. fat