smells fishy.

In college, my boyfriend at the time took me to a seafood restaurant before we went to the theater one summer- the part of that night that stuck with me was this fabulous Mexican Shrimp Cocktail Martini we had as an appetizer. I tried to re-create it one night several years ago and have finally perfected this fabulous twist on a classic!

Mexican shrimp cocktail makes for a fabulous (and super easy) appetizer if entertaining or a light yet refreshing summer dinner for one! The worst thing about making this dish is the fishy shrimp smell! It does take some planning to make since it requires refrigeration but it’s well worth it!

Need:
1 pound fresh gulf shrimp (peeled and deveined)
1 jar peach salsa
.5 bottle cocktail sauce
1 lime
1 bag corn tortilla chips

Hollyized Steps:

Add water to a large stock pot and let boil. Once boiling, add the shrimp and let boil until the shrimp turns pink and curls in- approximately 2-3 minutes.

Then drain the shrimp and put them into a Tupperware container. Refrigerate for 45 minutes to an hour. Remove the shrimp once they are cool.

Once chilled, remove the shrimp tails and cut each shrimp into 3-4 chunks. Add the pieces to a small mixing bowl.

Add the entire jar of peach salsa and the half bottle of cocktail sauce to the bowl of shrimp. Slice the lime in half and squeeze in some juice. Mix all ingredients together.

Serve the shrimp cocktail mixture in ramekins or dip dishes and eat with tortilla chips. This is a wonderful snack/dinner to enjoy poolside solo or share with a group of friends over laughs! This also makes for an easy way to add a protein to a summer salad- crisp lettuce gives a crunchy balance to this spicy yet tangy dip!

Print Recipe

smells fishy

Course: Appetizer, Side Dish

Ingredients

• 1 lb fresh gulf shrimp (peeled and deveined)
• 1 jar peach salsa
• .5 bottle cocktail sauce
• 1 lime
• 1 bag corn tortilla chips

Hollyized Steps:

• Add water to a large stock pot and let boil. Once boiling, add the shrimp and let boil until the shrimp turns pink and curls in- approximately 2-3 minutes.
• Then drain the shrimp and put them into a Tupperware container. Refrigerate for 45 minutes to an hour. Remove the shrimp once they are cool.
• Once chilled, remove the shrimp tails and cut each shrimp into 3-4 chunks. Add the pieces to a small mixing bowl.
• Add the entire jar of peach salsa and the half bottle of cocktail sauce to the bowl of shrimp. Slice the lime in half and squeeze in some juice. Mix all ingredients together.
• Serve the shrimp cocktail mixture in ramekins or dip dishes and eat with tortilla chips. This is a wonderful snack/dinner to enjoy poolside solo or share with a group of friends over laughs! This also makes for an easy way to add a protein to a summer salad- crisp lettuce gives a crunchy balance to this spicy yet tangy dip!