Shrimp Appetizer

Looking for a cool, refreshing, delicious and simple recipe to prepare for your dinner guests? This past weekend I enjoyed this one while at the beach. Less than 8 ingredients and pretty simple to double! I plan to make it, very soon!

“Thank you” to my Pampered Chef Sisters for sharing this recipe!

Ceviche-Style Shrimp Cocktail


1  pound shelled, deveined, large

cooked shrimp, diced (21-25 per pound)

1/2  medium seedless cucumber, diced

2  plum tomatoes, seeded and diced

1/4  cup thinly sliced and quartered red onion

1/4  cup snipped fresh cilantro 1/4  cup lime juice

1  jalapeño pepper, seeded and finely chopped

1/2  teaspoon salt

1  medium avocado

Coarse salt, lime slices and whole shrimp (optional)

Note, if you do not like cilantra, use less but do not take it away.


1. Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.

2. Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp. Yield: 4 servings

Cook’s Tips: To easily dice an avocado, begin by cutting it in half and removing the large pit.

Using a Paring Knife, cut into the avocado flesh, not going all of the way through the skin, in vertical and horizontal rows. Using a spoon, scoop the already diced avocado out of the skin directly into the bowl.

For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.

© 2010 The Pampered Chef used under license.

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