Tested till perfect Shrimp and Avocado Cocktail
Shrimp and Avocado Cocktail
Photography by Matthew Kimura

Shrimp and Avocado Cocktail

Our "From Cuba, with Love" menu in the April 2006 issue features a full lineup of Cuban-inspired dishes, including this fresh tropical appetizer.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/2 1/2lemon
  • 1/2 1/2onion
  • 1-1/2 tsp 1-1/2tspsalt
  • 2 lb 2lblarge raw shrimp
  • 1/2 cup 1/2cuplime juice
  • 2 tbsp 2tbspextra virgin olive oil
  • 1 tsp 1tsphot pepper sauce
  • 2 2avocadoavocados, peeled, pitted and cubed
  • 1 cup 1cupcherry tomatocherry tomatoes, quartered
  • 1/2 cup 1/2cupchopped fresh coriander
  • 1/4 cup 1/4cupminced red onion
  • 8 sprigs 8sprigsfresh coriander
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Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Nutritional Information Per serving: about

cal 209 pro 19g total fat 13g sat. fat 2g
carb 7g fibre 3g chol 129mg sodium 283mg

% RDI:

calcium 5 iron 19 vit A 8 vit C 17
folate 19
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