Avocado Shrimp Cocktail

Avocado Shrimp Cocktail

Contributor: Christine Pittman

There’s a divot in an avocado half for a reason. The hole is for the dip! Here we fill it with a spicy cocktail sauce and pile on some shrimp.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 min
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: American


  • ½ cup ketchup
  • 1 tsp. lime juice
  • ¼½ tsp. strong prepared horseradish*
  • tsp. ground cumin
  • ¼ tsp. chili powder
  • 2 ripe avocados, each cut in half with pit removed
  • 20 cooked, peeled tail-on extra large shrimp (that’s about 3/4 lb. of 26/30 count shrimp)
  • tortilla chips, for serving


  1. In a small bowl combine the ketchup, lime juice, horseradish, cumin, and chili powder.
  2. Place an avocado half onto each of 4 plates, cut side up. Spoon a tablespoon or so of the ketchup sauce into the whole left by the pit in each avocado half.
  3. Surround each avocado half with 5 of the shrimp. Serve with tortilla chips.


*In my experience, the horseradish that is sold in the refrigerated section near the refrigerated pickles is much better (more potent and more flavor) than the horseradish that is sold at room temperature.