Tex-Mex Shrimp Cocktail

Tex-Mex Shrimp Cocktail
Photo by Beau Gustafson


  • 1 cup diced mango
  • 1 pound peeled, large cooked shrimp (31/40 count)
  • ¼ cup chopped fresh cilantro
  • Garnishes: lime slices, fresh cilantro sprigs
  • 1 tablespoon lime zest
  • 1 small avocado, diced
  • ¼ cup hot red jalapeño pepper jelly
  • + 2 more ingredients
    • ½ cup diced red bell pepper
    • ¼ cup fresh lime juice

1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.

View full recipe at My Recipes


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