Description
A refreshing and tangy Mexican Shrimp Cocktail featuring tender cooked shrimp tossed in a zesty tomato and lime juice broth with fresh vegetables and cilantro. Perfect as a light appetizer or snack, served chilled with tortilla chips or saltine crackers.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled, deveined, and cooked
Liquid Base
- 1 1/2 cups tomato juice or Clamato
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 2 tablespoons hot sauce (such as Cholula or Valentina)
Vegetables & Herbs
- 1/4 cup white onion, finely diced
- 1/2 cup cucumber, peeled, seeded, and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, finely minced (optional)
Seasonings & Garnishes
- Salt and black pepper, to taste
- Lime wedges, for serving
- Tortilla chips or saltine crackers, for serving
Instructions
- Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and are opaque. Drain the shrimp and immediately transfer to an ice bath to cool.
- Prepare the shrimp: Chop half of the cooled shrimp into bite-sized pieces while leaving the remaining shrimp whole for garnish.
- Mix the cocktail base: In a large mixing bowl, combine the tomato juice or Clamato, ketchup, fresh lime juice, and hot sauce. Stir well to blend the flavors.
- Add vegetables and herbs: Stir in the finely diced white onion, cucumber, avocado, tomato, chopped cilantro, and minced jalapeño if using, mixing gently to incorporate.
- Combine shrimp with sauce: Add the chopped shrimp to the mixture and gently fold until the shrimp are evenly coated with the sauce and vegetables.
- Season and chill: Season the cocktail with salt and black pepper to taste. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld beautifully.
- Serve: Divide the shrimp cocktail into individual cups or bowls. Garnish each serving with a few whole shrimp and lime wedges. Serve chilled alongside tortilla chips or saltine crackers for dipping.
Notes
- Adjust the spice level by adding more or less hot sauce according to your taste preferences.
- This shrimp cocktail is best served chilled on the same day it is prepared for optimal freshness.
- For a non-alcoholic version, use tomato juice instead of Clamato.
- Ensure shrimp are cooked just until opaque to keep them tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 165 mg
