Make these individual Mango Avocado Shrimp Cocktail for New Year's Eve, Christmas parties or anytime you want a special appetizer for family and friends.
Typically shrimp cocktail is some cooked shrimp served with cocktail sauce (basically ketchup plus horseradish and Worcestershire sauce).
Tasty, but been there done that.
We are kicking up the old recipe with some creamy guacamole and mango salsa for a colorful flavor explosion.
And by putting the guacamole on the bottom and covering it with the salsa you can prepare it partially ahead of time and just cook up the shrimp right before serving.
Can you use premade guacamole and/or mango salsa?
You do you, Boo!
The guacamole and mango salsa recipes here are really easy. And, dare I say, they taste better than store bought.
But, not everyone has the time before a party. Semi-homemade is still festive and tasty. I'd still happily devour it and be totally impressed by your entertaining skills.
Make it individual or all in one bowl
If you only have a few guests and some pretty clear glasses, make them individual for an extra dramatic presentation.
But if you have a crowd you can layer it up in a single bigger bowl and serve the chips on the side to scoop up the extra deliciousness.
More New Year's Eve Recipes from #OurFamilyTable
Let's ring in the New Year in style with some delicious party appetizers and cocktails.
- Bacon-Wrapped Jalapeño Poppers from Blogghetti
- Champagne Jello Shots from Fresh April Flours
- Confetti Champagne Cocktail from Our Good Life
- Deviled Potatoes from The Spiffy Cookie
- Grilled Party Kabobs from The Freshman Cook
- Hanky Panky from Palatable Pastime
- Lil Smokies Recipe Pigs in a Blanket from Devour Dinner
- Mango Avocado Shrimp Cocktails from That Recipe
- Mini Cheeseballs from Jen Around the World
- Moonshine Margarita from A Kitchen Hoor’s Adventures
- Pesto Crescent Spirals from Magical Ingredients
- Pizza Pigs In A Blanket from Making Miracles
- Sorbet Champagne Cocktail from Art of Natural Living
Mango Avocado Shrimp Cocktails
- 3 large ripe avocados (divided use)
- 2 large cloves garlic (finely minced)
- 3 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro leaves (finely chopped)
- salt and pepper (to taste)
Mango Salsa Ingredients:
- 2 medium mangos (peeled and chopped small)
- 1 medium red bell pepper (chopped small)
- ½ medium red onion (diced small)
- 3 tablespoons fresh cilantro (finely chopped)
- 2 tablespoons fresh lime juice
- salt and black pepper (to taste)
- 36 41-50 size shrimp (peeled, deveined, and patted dry)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and black pepper (to taste)
- 2 tablespoons butter
- tortilla chips
- Slice the avocados in half lengthwise and remove pits. Scoop the flesh into a large bowl. Remove one avocado half, dice and set aside for the mango salsa.
- Add garlic, lime juice, and fresh cilantro to the other avocado halves and mash with a fork until blended and smooth. Season with salt and black pepper, to taste, and stir to combine. Cover tightly and set aside.
- In a non-reactive bowl (glass or plastic) combine mango, bell pepper, red onion, diced avocado half, cilantro, and lime juice. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- In a medium bowl add shrimp chili powder, cumin, and garlic powder. Season with salt and black pepper, to taste, and toss to combine.
- Melt butter in a large skillet over medium heat, swirl to coat the bottom of the pan. Add seasoned shrimp and cook, stirring frequently, until the shrimp becomes opaque, about 3-4 minutes. Remove from heat.
- Layer guacamole and mango salsa in appetizer cups. Add shrimp hanging over the edge and a few tortilla chips. Serve immediately.
Sound fabulous? Share it!
More Shrimp Recipes
Until next time, happy eating!