Chipotle Shrimp Cocktail


  • 1 lb. Peeled & Deveined Medium Shrimp
  • 1 Bay Leaf
  • 1 Habanero Chile Pepper, quartered
  • 3 Cloves Garlic, halved
  • 2 Teaspoons Lemon Pepper
  • 1 Teaspoon Salt
  • 2 Garlic Cloves, minced
  • 3 Tablespoons Red Onion, finely chopped
  • 1/2 Cup Celery, sliced
  • 1 Cucumber, peeled and chopped
  • 1/2 Cup Cilantro, Chopped
  • 4 Roma Tomatoes, seeded and chopped
  • 2 Avocados, chopped
  • 1 Chipotle chile (canned in adobo sauce), finely chopped
  • 1 Tablespoon Adobo Sauce
  • 1/4 Cup Lime Juice, freshly aqueezed
  • Salt to Taste
  • Freshly Ground Black Pepper to Taste


Combine the bay leaf, habanero chile, 3 halved cloves of garlic, lemon pepper, and 1 teaspoon salt in boiling water. Add the shrimp and cook until they just turn pink. Remove from heat and allow to cool. Don’t remove the shrimp from the water since they ‘ll absorb the seasoning in the water as they cool. Chill in the refrigerator about half an hour. The longer the shrimp in the water, the spicier they’ll get.

Combine the remaining ingredients, stirring in the drained shrimp at the end. Serve with  crackers or bread, telera or baguette).

Recipe Posted by Lindsay

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