Avocado shrimp cocktails in a jar

Avocado and shrimp cocktail in a jar 1Avocado and shrimp cocktail in a jar 2Avocado and shrimp cocktail in a jar 3Avocado and shrimp cocktail in a jar 4Avocado and shrimp cocktail in a jar 5Avocado and shrimp cocktail in a jar 6Avocado and shrimp cocktail in a jar 7Avocado and shrimp cocktail in a jar 8Avocado and shrimp cocktail in a jar 9Avocado and shrimp cocktail in a jar 10Avocado and shrimp cocktail in a jar 11
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m

Tasty appetizers for outdoor dining

These individual appetizers are perfect for outdoor dining whether you are at the beach, at a picnic, on a boat or in your backyard.

Shrimp, avocado and tomatoes

Shrimp, avocado and tomatoes are one of those classic combinations that just go together. Add a little horseradish, Worcestershire sauce, basil, lemon juice and some salty capers and you have a very satisfying appetizer.

Mason jars

I serve these appetizers in handy little Italian mason jars. At 8.5 ounces each, they make a perfect single-serving container. I use mine for a variety of dishes. Try my other jarred recipes for Mango and yogurt breakfast parfaits or Grilled peach and Amaretti parfaits.

 Chiffonade basil

See my post on how to chiffonade basil.

Quick, easy and no cooking required

This is a great summer appetizer when you don’t want to turn on the stove. A little chopping and a little tossing and you will have these appetizers put together in well under half an hour.

Avocado shrimp cocktails in a jar

Rating: 51

Prep Time: 20 minutes

20 minutes

Yield: 6

Handy single-sized appetizer servings of avocado shrimp cocktail served in mason jars are perfect for outdoor dining. Take on your next picnic or enjoy in the backyard.


  • 1 pound medium cooked shrimp
  • 1 pint cherry or grape tomatoes, halved
  • 2 stalks celery, chopped
  • 1 small red bell pepper, chopped
  • 1 avocado, diced
  • 1 T capers
  • 2 T fresh basil, chiffonade cut
  • 3 T lemon juice
  • 1 T horse radish
  • 1 1/2 T catsup
  • 1 T Worcestershire sauce
  • 3 T tomato juice
  • 1 t dried oregano
  • Salt and pepper to taste
  • 2 T olive oil
  • 1 cup baby romaine lettuce, very thinly sliced
  • 6 croutons for garnish - optional


  1. Put first seven ingredients into a large bowl and set aside. Whisk together the next seven ingredients. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables and toss. Set aside.
  2. Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.


Recipe Comments

  1. Posted by Nicky on December 31, 2014

    could you tell me what the measurements would be for 3 servings?

    • Posted by Kim on December 31, 2014

      Hi Nicky,
      Just cut the quantities in half and you should be good to go. Happy New Years!


Post A Comment


Average Member Rating

(4.5 / 5)

Rate this recipe

2 people rated this recipe