Shrimp coctel

By Charlotte Langley
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  • 900 grams MSC certified sustainable cooked and frozen cold water shrimp
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bunch cilantro, chopped
  • 1 cup fresh lime juice
  • 2 cups Clamato or tomato juice
  • Salt to taste
  • Plantain chips
  • 2 avocados (optional)


  1. Dice shrimp and put in a bowl with lime and juice and some salt.
  2. Add all ingredients minus the cilantro and taste.
  3. Can be made up to an hour ahead of time.
  4. Add cilantro at the end to keep it fresh.
  5. Serve with plantain chips and you can add two avocados to this as well. 


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