1 rating

Mexican Shrimp Dip

Staff Writer
Taste of Home

Believe it or not, this hearty recipe is considered a dip and not a dish! This chilled and zesty dip has all of the makings for a classic game-day favorite. Be warned though, you may be making this dish for the rest of your Super Bowl Sunday hosting days! For more recipes like this, visit Taste of Home.

Deliver Ingredients



Back to Avocado 101!



  • 1 cup ketchup
  • 1 Cup salsa or picante sauce
  • 1/4 cup tomato juice
  • 3 medium plum tomatoes, chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 Cup finely chopped green pepper
  • 1/2 Cup minced fresh cilantro
  • 1 Pound frouncesen cooked salad shrimp, thawed and well drained
  • Tortilla chips


In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.