Rock Shrimp Cocktail with Avocado

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  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Serve this festive avocado-shrimp cocktail any time of year. Seasoned with peppercorns, bay leaf and cumin, and layered with avocado, a sour cream mix and homemade cocktail sauce, this luscious appetizer is sure to be a hit.


  • 1/3 cup sour cream

    2 tablespoons grated red onion

    1 to 2 pinches Frontier Co-op Sea Salt, to taste

    1/3 cup organic ketchup

    2 tablespoons grated horseradish

    5 Frontier Co-op Organic Black Peppercorns, crushed with the side of a knife

    1 Frontier Co-op Organic Whole Bay Leaf

    12 ounces raw fresh or frozen rock shrimp, peeled

    1 lime, halved

    1 large avocado, halved and pitted

    1 teaspoon Frontier Co-op Organic Cumin

    1 pinch Frontier Co-op Organic Black Pepper, to taste


    1. In a small bowl, combine sour cream, onion and salt to taste. Cover and refrigerate. In another small bowl, combine ketchup and horseradish. Cover and refrigerate.

    2. Fill a large saucepan with water and add peppercorns and bay leaf. Bring to a simmer over medium-high heat. Add  shrimp and cook for 2 to 3 minutes until they begin to curl. With a slotted spoon, remove shrimp and run under cold water to cool quickly. Set aside.

    3. Juice 1/2 lime in a small bowl. Cut other half into wedges and set aside. Scoop avocado flesh into bowl with lime juice. Add cumin, salt and pepper to taste. Mash with a fork.

    4. Divide avocado mix evenly among 4 martini or other attractive 8-ounce glasses. Top each with 1/4 of the shrimp. Spoon a few tablespoons sour cream mixture on top. Finish with a small spoonful of horseradish sauce and wedge of lime.

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