Spicy Adobo Shrimp Cocktail

This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.

This recipe is one that I found in Gourmet magazine. My love of avocado and spicy food attracted me to this one. Shrimp cocktail is a great appetizer for guests and is a great summer dish. This specific version of shrimp cocktail adds some adobo spice with fresh avocado to cool it down. The fresh cucumber gives it a nice crunch as well. This is great by itself, or you can cut the shrimp into smaller pieces and serve it as a sort of salsa with chips. I really like this recipe because it is healthy and can be tossed together very quickly.

5.0 from 1 reviews
Spicy Adobo Shrimp Cocktail
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ¾ lb shrimp (peeled & deveined)
  • 1 rib of celery (sliced)
  • 1 avocado (chopped)
  • 1 cucumber (peeled & chopped)
  • 1 tomato (seeded & hopped)
  • 3 tbsp white onion (minced)
  • 1 clove garlic (minced)
  • 2 tbsp cilantro (chopped)
  • ¼ cup ketchup
  • 3 tbsp fresh lime juice
  • 1 tsp adobo sauce (from a can of chipotles in adobo)
  • 2 tbsp water
  • ½ tsp salt
  1. Bring a salted pot of water to boil and cook the shrimp until cooked through (about 3 minutes).
  2. Drain the water and chill the shrimp until cold (about 10 minutes).
  3. Combine the remaining ingredients and gently stir until evenly coated.
  4. Stir in shrimp before serving. NOTE: If serving as a salsa, chop the shrimp before stirring them in.
Nutrition Information
Serving size: ¼ Recipe Calories: 216 Fat: 8.5g Saturated fat: 1.3g Unsaturated fat: 7g Carbohydrates: 12g Fiber: 4g Protein: 24g

This entry was posted in Appetizers, Recipes, Seafood and tagged , , , , , , , , , , , . Bookmark the permalink.

13 Responses to Spicy Adobo Shrimp Cocktail

  1. Adora's Box says:

    Indeed perfect for summer. I love the vegetable mix (especially the celery and cilantro) plus the added bonus of shrimps, my fave. Lovely!

  2. Natalya says:

    This looks so good! I’m definitely going to try it soon. Thanks!

  3. Great summer recipe! Love avocado’s and spicy food!

  4. delicious combination of flavours looks wonderful

  5. I have torn pages from 30 years of clipping. Truth is you might never get to them as you start just making up your own recipes. That’s why my cookbooks seem to just decorate that one wall of the house!

  6. Skylar says:

    Yum, looks delicious. Avocado adds so much to almost any dish, and this sound wonderful

  7. This looks awesome!! I have been looking for new things to do with shrimp! Unfortunately I can’t get avocados in India regularly, but the next time I happen upon one I will definitely make this recipe.

  8. Carolyn says:

    This is so my kind of recipe, with all the adobo, the shrimp, the avocado. Thanks for sharing! And if it was so quiet, I think it was okay that you were reading the magazines!

  9. RavieNomNoms says:

    Wow!! That looks so incredible! All of these ingredients are some of my favorites, nicely done!

  10. purabi naha says:

    This is so different! I haven’t seen adobo metamorphed in this manner. This is so creative! Saving the recipe.

  11. kita says:

    Dont tell anyone, but I bring a stack of magazines with me on slow days sometimes just to catch up. Its not the proper thing to do but I can’t bring it all of the time… This looks like it was worth sneaking a peek for! I love me some shrimp!

  12. Joy says:

    The shrimp cocktail looks great.

  13. Pingback: Heirloom Tomato Salad w/ Nectarine & Proscuitto » Savour the Senses