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The Big Shrimp Cocktail

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The Big Shrimp Cocktail
2009-12-11 Appetizer
5 99

Shrimp and crab are combined with plenty of fresh veggies and a great blend of fresh lemon and lime juice and horseradish for beautiful presentation.

  • Servings: 4


2× 16 oz cans Vegetable Juice
1 cup Ketchup
2 Lemons
2 Limes
2 Tbsp Creamy Horseradish
Salt & Pepper, to taste
1 lb Cooked Medium Shrimp, no tails
1 cup Cooked Fresh Crab Meat, no shells
2 Medium Avocados, chopped medium
1 Large Red Onion, chopped fine
1 cup Celery, chopped small
⅓ cup Cilantro, chopped fine
¼ cup Canned Green Chilies, chopped
1 Medium Cucumber, remove seeds and chop small
1 Red Bell Pepper, chopped small


In a large zip lock plastic bag, combine

vegetable juice, ketchup, juice of lemons, juice of one lime, horseradish, salt and pepper, mix well.

Add shrimp, crab, avocado, red onion, celery, cilantro, green chilies, cucumber and red bell pepper.

Mix well and refrigerate for at least 4 hours or overnight.

Helpful Tips:

Garnish with a slice of lime and serve with hot garlic bread.