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Avocado shrimp cocktails in a jar

5 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 5


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Easy and quick

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.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

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

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5 from 1 review

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 horseradish
  • 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.




  1. Nicky says:

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

    1. Kim says:

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

  2. Julie says:

    Can you make a day in advance?

    1. Kim Pawell says:

      HI Julie — I would not assemble everything a day in advance. The avocado will brown and I like to add fresh shrimp. You could prep the ingredients in advance to minimize the final prep.

  3. Diane says:

    I was asked to bring a seafood cocktail to a dinner party. My variation of this is: first of all I used crab, I mixed everything together in the morning except the avocado. When serving I put a spoonful of mixture on a lettuce leaf, topped it with sliced avocado and one large shrimp. It was a beautiful presentation and a hit.

    1. Kim Pawell says:

      Hi Diane, I love both of your variations, especially the lettuce wrap option. I am going to serve it that way the next time I make it. Thanks for writing in!

  4. Sylvia says:

    I made this for a staff party. I used a lot of lemon juice on the avocados and refrigerated, the leftovers actually lasted a few days. No brown avos. Thanks for sharing, it’s a great covid friendly appy.

    1. Kim Pawell says:

      Hi Sylvia, I am so glad you enjoyed the recipe. And yes, you are right. Single serve appetizers make a lot of sense during the covid epidemic. Although I can’t wait until we can all dig into a bowl of guacamole and a basket of chips without worrying!

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