A classic Nevada casino shrimp cocktail with a California twist. This delicious cocktail is an excellent source of vitamin C (30% DV), vitamin K (20% DV), along with a good source of potassium (17% DV), dietary fiber (16% DV), iron (15% DV), vitamin A (10% DV), calcium (10% DV), and folate (10% DV).
Cal-Nevada Shrimp Cocktail
Total Time: 15 min
Prep Time: |
Vitamin A 602 IU; Vitamin C 17 mg; Calcium 102 mg; Iron 3 mg; Vitamin D 0 IU; Folate 50 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 10%; Iron 15 %; Vitamin D 0%
Ingredients1 small lemon 1/2 cup ketchup 2 Tbsp. horseradish, extra hot if desired 1/2 tsp. Worcestershire sauce 1/2 tsp. your favorite hot sauce, or more to taste 1/8 tsp. grated fresh ginger, optional 1 ripe, Fresh California Avocado, seeded, peeled and cubed 1/2 cup diced celery 24 large (21 to 25 count per pound), cooked shrimp with tails
- Make homemade cocktail sauce by cutting ends off the lemon and squeezing juice from ends into a bowl. (Reserve remaining lemon.) Stir in ketchup, horseradish, hot sauce and ginger (if using).
- In large martini or other cocktail glasses place a few cubes of avocado and half the celery. Spoon cocktail sauce on top, then remaining avocado and celery
- Hang 6 shrimp over the edge of each glass.
- Cut remaining lemon into 4 wedges and garnish each avocado shrimp cocktail. Serve.
Try with crab also.
Nutrition Attributes Highlights
Trans Fat Free
Good Source of Vitamin A (10% DV), Calcium (10% DV), Iron (15%DV), Dietary Fiber (16% DV), Potassium (17% DV), Folate (10% DV)
Excellent Source of Vitamin C (30% DV), Vitamin K (20% DV)
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados