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.

Spicy Adobo Shrimp Cocktail

5 from 1 vote

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Servings 4 -6

Calories 216 kcal

Ingredients

  

• 3/4 lb shrimp peeled & deveined
• 1 rib of celery sliced
• 1 avocado chopped
• 1 cucumber peeled & chopped
• 1 to mato seeded & hopped
• 3 tbsp white onion minced
• 1 clove garlic minced
• 2 tbsp cilantro chopped
• 1/4 cup ketchup
• 3 tbsp fresh lime juice
• 1 tsp adobo sauce from a can of chipotles in adobo
• 2 tbsp water
• 1/2 tsp salt

Instructions

 

• Bring a salted pot of water to boil and cook the shrimp until cooked through (about 3 minutes).
• Drain the water and chill the shrimp until cold (about 10 minutes).
• Combine the remaining ingredients and gently stir until evenly coated.
• Stir in shrimp before serving. NOTE: If serving as a salsa, chop the shrimp before stirring them in.

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