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Mexican Gazpacho Shrimp Cocktail

Prep Time: 10 minutes

Refrigeration Time: 1 hour

Servings: 8

Try this great summer appetizer; it is very easy to make and is sure to impress your guests!


  1 can (10 oz) Old El Paso® enchilada sauce

  1 package (1 oz) Old El Paso® fajita seasoning mix or 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

  1/4 cup fresh lime juice

  12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen

  1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices

  1 avocado, peeled, cut into 1-inch pieces

  1 cup 1/2-inch pieces red onion (1/2 medium)

  1/4 cup chopped fresh cilantro

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In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.

Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!

Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.

Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.

Nutritional Information:

Calories 110

Calories from Fat 30

Total Fat 4g 

Cholesterol 90mg 

Sodium 870mg 

Total Carbohydrate 10g 

Dietary Fiber 2g 

Sugars 2g

Protein 10g